An Indian dessert made with ricotta dumplings cooked and soaked in reduced sweetened milk (Rabdi), with a mix of nuts and made fragrant with saffron.
NOTES:
* If you don’t have a muffin tray, just bake the ricotta in a rectangular baking tray. Then cut the baked ricotta into desired shape and soak in milk.
* The longer you soak the dumplings in the thickened milk, the better it will taste. I soaked mine for 2 days.
* The baking time may vary as each oven is different. Keep checking and take the dumplings out of the oven once toothpick inserted comes out clean.