Indian Fudge - cooking recipe

Ingredients

1/2 c. unsalted butter
2 c. whipping cream
1 lb. Ricotta cheese
1/4 c. finely chopped unsalted almonds
2 c. instant nonfat dry milk
1/2 c. sugar

Preparation

In heavy skillet on medium heat, melt butter.
Stir in cream and cheese until smooth.
Stir in nuts.
Cook and stir constantly for about 15 minutes, until it becomes a thick mass with a fine consistency.
Stir in dry milk, working it into the mixture.
Cook and stir another 15 minutes (should be well thickened by now). Stir in sugar until well absorbed.
Cook and stir 5 minutes more. Spread in 9 x 13-inch pan to 1/2-inch thickness.
Smooth out; let set.
Cool to fudge consistency.
Cut into squares.
Refrigerate to store.