- 500 g cottage cheese
- 50 g (½ cup) full-cream milk powder
- 395 g can sweetened condensed milk
- 2 tsp vegetable oil
- 1 tsp ground cardamom
- 2 tbsp roughly chopped pistachios
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time: 3 hours
Using a fork, mash cottage cheese to a rough paste, then combine with milk powder. Slowly stir in condensed milk until combined.
Heat oil in a saucepan over medium heat, then add cheese mixture and cardamom. Cook, stirring, for 20 minutes or until mixture comes away from the side of the pan.
Pour into a 17.5 cm x 27.5 cm slice pan. Top with pistachios, then refrigerate for 3 hours. Cut into 24 squares. Store for up to 1 week.
Photography by Dieu Tan.
As seen in Feast Magazine, Issue 17, pg58.