Dim Shondesh




15 oz whole milk ricotta, 1 cup sugar, lemon essence, yellow food coloring.  Cook ricotta + sugar over medium/high heat until 80% of the water is evaporated and the consistency resembles a soft kalakand (mildly grainy but mostly smooth).  Let it cool till it's barely warm.  Separate 2 tblsp of the mix into a bowl

add 1/4 tsp lemon essence and 2 drops of the food coloring and mix well.

Make tiny balls out of the yellow mix.  Make larger egg-size balls out of the white mix, poke a hole in the middle and put in one yellow ball.  Close the white ball and roll with hands into egg shape.  Repeat till all the mix is finished.  Makes about 6-7 eggs.  Take a piece of dental floss and gently cut through the center to make each egg a half egg.  Plate and serve.  You could chill it but it's best eaten at room temperature or slightly warm.

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