Mava ni boi, I made for a library presentation of my cookbook.
Mava ni boi is a fish-shaped dessert made from ricotta cheese, sugar, cardamom and vanilla. Fish is a symbol of good luck, prosperity and fertility.
Using a mold* make these fish shaped desserts. The ingredients are not really fish but just sugar, ricotta cheese and flavoring.
Making time: 45 minutes (excluding refrigerating time)
Makes: 12-15 pieces (depending on size of molds)
Shelf life: 3-4 days
500 grams – soft fresh white mava
(Ricotta Cheese boiled down can be substituted)
300 grams – powdered sugar
1 tsp – cardamom powder
5 to 6 drops – decorating color as desired
1/4 cup – crushed almonds, pistachios, mixed
One Fish shaped mold required.
- Warm mava and cook on low, stirring continuously, to form a very soft lump.
- Remove from fire; add color, essence if desired.
- Mix and cool to room temperature.
- Add sugar, 3/4 of nuts, mix well.
- Transfer to a work surface, sprinkle with some icing sugar, knead lump well.
- Sprinkle icing sugar inside moulds of boi.
- Sprinkling remaining nuts in moulds, distributing in all equally.
- When lump is soft and smooth, take enough lumps to press neatly into each
- Refrigerate for 2 hours, till well set.
- Pry out of mold carefully, using tip of a small knife.
- Store in flat boxes arranged in single layer, refrigerate till required.
- This Mava ni Boi is made without the silver varakh.
To unmold place the mold carefully in hot water making sure the water does not go into the mold. Let it warm for 5 minutes. Next put a plate upside down on the open side of the mold and flip around. The mava ni boi should come out easily onto to the plate.