Serves: 8
Total Calories: 1,004

2 tablespoons Dessert Masala
2 pounds part-skim ricotta cheese
1 cup sugar, or to taste
1/2 cup , coarsely chopped mixed raw almonds, and pistachios
1/2 teaspoon ground green cardamom seeds

1. Preheat the oven to 375°F. Prepare the dessert masala. Then, in a bowl, mix the ricotta cheese, all but 1 tablespoon sugar, and the almonds and pistachios. Transfer the mixture to a greased 11-inch pie dish or cake pan. Sprinkle the reserved sugar on the top.

2. Bake until the edges are medium-brown and the center is firm and golden, 1 to 1 1/4 hours. The sugar on top will caramelize, lending a rich brown color to the cake. If the edges begin to brown too quickly before the cake is done, cover them lightly with a strip of aluminum foil. Remove the cake from the oven and set aside to cool.

3. Run a knife along the insides of the pan to loosen the cake. Place a large plate over the pan, hold the edges together, and invert the cake. Then carefully invert it once again onto a serving platter to expose the caramelized top. Sprinkle with the cardamom seeds, pressing them lightly into the surface, then the dessert masala, and serve. This cake can be served chilled or at room temperature.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 1,004
Calories from Fat: 38

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* Desserts
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