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.