The most important culinary lesson I’ve learnt from her that I embrace all the time in my kitchen- simple ingredients and lots of colour. Today Mum is far away back in India but I feel closer to her by recreating her ‘sondesh’ with a modern touch to it for my little boys.
I’m absolutely delighted to be partnering with Western Union for this very special day. As a result of moving money across 200+ countries, Western Union’s customers are incredibly diverse-just like the world we live in and the food we eat.
- 750 g smooth ricotta
- 1/3 cup castor sugar
- 1 tsp powdered cardamom
- 4 eggs, lightly beaten
Method :
- Preheat oven to 170 degrees C (150 degrees C for fan-forced ovens). Grease the base and sides of an 8 inch Springform pan. With an electric mixer or a hand mixer, beat the ricotta, sugar and powdered cardamom together till smooth. Add the egg, a little at a time and continue to beat till fully blended.
- Pour the mixture into the prepared pan. Smooth the top and tap the pan gently a few times on the bench top to get rid of air bubbles.
- Bake in the oven for 50-60 minutes or until a crust starts to form all over the cheesecake (the top will become light golden brown) and a skewer inserted into the centre comes out clean. Turn off oven, leave the door ajar and let cheesecake cool completely before releasing the sides.
- Refrigerate until serving. When ready to serve, top with rosewater macerated strawberries. Decorate with edible flowers.
Rosewater Macerated Strawberries
- 1 punnet strawberries (250 g), hulled and sliced
- 1 tablespoon castor sugar
- 1 tsp rosewater
Note : Powdered cardamom is available at most local supermarkets as well as Indian stores. Rosewater can be bought online as well as in Indian supermarkets.
