Saffron Ricotta Recipe – Indian Dessert with Nuts & Cardamom

Last Updated on 4 months by Neha Deshmukh

Saffron Ricotta Recipe – Indian Dessert with Nuts & Cardamom

Introduction

Oh, this Saffron Ricotta… it’s a hug in a bowl, honestly! I first stumbled upon a version of this while visiting my aunt in Delhi, and it instantly became a family favorite. It’s a beautiful blend of Indian flavors – the delicate aroma of saffron, the warmth of cardamom, and the satisfying crunch of nuts – all coming together with the creamy goodness of ricotta. It’s surprisingly easy to make, and it feels special – perfect for a cozy night in or a festive celebration. You’ll absolutely love it!

Why You’ll Love This Recipe

This Saffron Ricotta isn’t just delicious; it’s wonderfully versatile. It’s quick to whip up (under 30 minutes!), requires minimal ingredients, and is naturally gluten-free. Plus, it’s a fantastic way to introduce someone to Indian desserts without being overly complicated. It’s a comforting, subtly sweet treat that’s sure to impress.

Ingredients

Here’s what you’ll need to create this magic:

• ¾ cup whole milk (about 180ml)
• ¾ cup heavy cream (about 180ml)
• Generous pinch of saffron strands
• 2 teaspoons ghee
• 15 oz (about 425g) ricotta cheese
• ½ cup chopped nuts (cashews, almonds – or a mix!) (about 60g)
• ½ cup granulated white sugar (about 100g)
• ½ teaspoon cardamom powder

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

Saffron: Quality and Blooming Tips

Saffron is the star here, so quality matters. Look for deep red strands – they have the best flavor and color. Blooming the saffron (releasing its flavor) is key. Just warm the milk and cream, add the saffron, and let it sit for about 10-15 minutes. You’ll see the liquid turn a beautiful golden hue.

Ricotta Cheese: Choosing the Right Type

Full-fat ricotta is highly recommended. It gives the dessert the richest, creamiest texture. If you can find sheep’s milk ricotta, even better! It has a slightly different, more complex flavor.

Ghee: The Importance of Clarified Butter in Indian Desserts

Ghee is a staple in Indian cooking, and it adds a unique nutty flavor that you just can’t replicate with regular butter. It also has a higher smoke point, which is important when cooking the ricotta. If you’re new to ghee, it’s easily found in Indian grocery stores or online.

Nuts: Regional Variations & Toasting for Flavor

Traditionally, cashews and almonds are used, but feel free to experiment! Pistachios or even a sprinkle of walnuts would be lovely. Lightly toasting the nuts before adding them enhances their flavor and adds a nice crunch. Just a few minutes in a dry pan is all it takes.

Milk & Cream: Full Fat vs. Low Fat Options

While you can use low-fat milk and cream, the dessert won’t be as rich and creamy. For the best results, stick with full-fat options. It really makes a difference!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, gently heat the milk and cream in a heavy-bottomed pan. You don’t want it to boil, just get nice and warm. Add your precious saffron strands, give it a stir, and set it aside to bloom – that gorgeous color will develop as it sits.
2. Now, in another heavy pan, melt the ghee over medium heat. Add the ricotta cheese and cook it for about 10 minutes, stirring frequently. This step is important – it helps to remove excess moisture and gives the ricotta a lovely, slightly grainy texture.
3. Pour in the saffron-infused milk mixture into the ricotta. Mix well, ensuring everything is combined beautifully.
4. Add the chopped nuts and continue to cook for another 4 minutes on medium-low heat, stirring often. You want the mixture to start thickening slightly.
5. Sprinkle in the sugar and stir well. Cover the pan and cook for about 5 more minutes, until the mixture has thickened to your desired consistency. Remember it will thicken a bit more as it cools.
6. Finally, stir in the cardamom powder. Give it one last good mix, and you’re ready to serve! Enjoy it warm or chilled – it’s delicious either way.

Expert Tips

• Don’t rush the ricotta cooking process. Patience is key to getting the right texture.
• Keep stirring! This prevents the ricotta from sticking to the bottom of the pan and ensures even cooking.
• Adjust the sugar to your liking. If you prefer a less sweet dessert, start with ¼ cup and add more to taste.

Variations

• Vegan Adaptation: Substitute the ricotta with a plant-based ricotta alternative (cashew ricotta works well!). Use a plant-based milk and cream, and coconut oil instead of ghee.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your cardamom powder is certified gluten-free if you have a severe allergy.
• Spice Level Adjustment (Cardamom): If you’re not a huge fan of cardamom, start with ¼ teaspoon and adjust to your preference. A tiny pinch of nutmeg can also be a lovely addition.
• Festival Adaptations (Holi, Diwali): During festivals, I like to garnish this with a few silver leaf (vark) for an extra touch of elegance. It’s a real showstopper!

Serving Suggestions

This Saffron Ricotta is wonderful on its own, but it also pairs beautifully with a sprinkle of chopped pistachios or a drizzle of honey. It’s lovely served in small bowls or ramekins.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken slightly upon chilling, so you can add a splash of milk or cream when reheating.

FAQs

What is the origin of this Saffron Ricotta dessert?

The origins are a little hazy, but it’s believed to be a fusion dessert, blending traditional Indian flavors with Italian ricotta cheese. It’s a relatively modern creation, but it’s quickly become a beloved treat in many Indian households.

Can I make this recipe ahead of time?

Yes, you can! You can make it a day or two in advance and store it in the refrigerator.

What is the best way to store leftover Saffron Ricotta?

Store it in an airtight container in the refrigerator for up to 3 days.

Can I use a different type of nut in this recipe?

Absolutely! Feel free to experiment with pistachios, walnuts, or even pecans.

How can I adjust the sweetness level of this dessert?

Start with ¼ cup of sugar and add more to taste.

What if I don’t have ghee? Can I substitute it?

You can use unsalted butter, but ghee really does add a unique flavor. If using butter, be careful not to burn it.