Ricotta Cheese Bars

1. 1

   Add milk to a thick bottom vessel and let it boil. Keep on stirring when skin forms. The milk has to reduce in quantity considerably.

2. 2

   Now add the ricotta cheese to the milk and stir to avoid lumps.

3. 3

   After a while the mixture will curdle. Need not worry.

4. 4

   This also has to become thick reducing in quantity. Once it has reduced to half the original quantity add the sugar and melted butter and keep stirring for 3-5 minutes.

5. 5

   The original recipe called for pouring the mixture in a stainless steel plate. So I did the same. I think baking tray should also be fine.

6. 6

   Cover the plate with another stainless steel plate and keep it in a slanting position, so excess butter if any will drip out. This also was mentioned in the original recipe and I did the same, but there was no butter dripping. So it can be kept on a flat surface I guess.

7. 7

   Keep it covered for 2 to 3 hours. Then cut into bite sized squares.

8. 8

   I was able to cut mine into squares and also remove from the plate, but it was a bit gooey, sticky to the hands, so I transfered all the pieces to another plate add slivered almonds on top and pressed it gently, covered it with plastic wrap and put it in the freezer for 20-25 minute When I took it out from the freezer it was perfect. Then I stored it in the fridge. I got around 15-16 bite size squares.

* Per serving · 4 servings · Values may vary.

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