Ingredients
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Method
- 1
Line a 15 cm square tin with baking paper.
- 2
Crumble the ricotta into a wide non stick pan and add the condensed milk and ghee. Cook over a medium heat, stirring all the time, for 10 minutes until it thickens and begins to bubble.
10 min - 3
Soak the saffron in the milk for a few minutes.
- 4
Lower the heat and keep stirring for 8 to 10 minutes more until the mixture comes away from the pan in a thick, soft mass and turns pale gold at the edges.
9 min - 5
Stir in the cardamom and the saffron milk. Cook for 1 minute.
- 6
Press into the tin and level the top with the back of a spoon. Cool, then chill for 2 hours until firm and cut into squares.
120 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
