Makes
24

Preparation

10min

Cooking

20min

Skill level

Easy
By
Average: 3 (122 votes)
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Ingredients

  • 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

Cook's notes

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.

Instructions

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.