Ingredients
32 oz ricotta cheese(or an equivalent amt of
freshly made Paneer)
10 oz powdered Confectioner’s sugar
2 small packets Half and Half
1 tsp powdered cardamom
1/2 tsp rose water
2 tsp slivered almonds
2 tsp chopped pistachios
6 cups water
3 cups sugar

Method
If you are using the Ricotta cheese,
mix together the confectioner’s sugar and cheese.
Spread on a baking dish and bake in a moderate
oven for about 1 1/2 hrs till the cheese turns
light brown and loses all moisture.
Take it out and let it cool.
When cool, shape into small flat balls.
If you are using paneer, mix the paneer and sugar and
shape it into flat balls.
Bring the water and sugar to a boil to
yield sugar syrup.The syrup should not be too
thick.
Insert the balls one by one in the syrup and
warm them up. They should become spongy.
In the meantime, boil the half and half with
the rose water.
Set aside.
Add the cardamom and nuts to the half and half.
Mix well.
Add the cooked balls to the half and half.
Let it stay immersed for about 1 hr.
You can either chill it or serve it at room
temperature.

Preparation : 15 minutes
Cooking: 25-30 minutes (exe. setting time and baking time for the Ricotta)