Recipe of the week 🙂
Burfi is a traditional Indian sweet, which is made from many things and can be compared to the shape/consistency of fudge. Traditionally, khoya or mava is used to prepare this sweet. But nowadays, I use Ricotta Cheese, which works as the best alternative for our desi Khoya. This sweet is eaten and served in bite sized pieces.
Prep time : 10 minutes
Cooking time : 40 minutes
Total time : 50 minutes
Servings : 20 Pieces
Category : Dessert
Cuisine : Indian
2 Cups ricotta cheese
1/2 Cup almonds/ Badam
5-6 Tablespoons unsalted butter
1/4 Teaspoon cardamom powder
1 Cup sugar
- In a large bowl soak almonds in hot water for one hour. Soaking will enable the almond skin to come off easily.
- Drain the water and peel the almond skin. Grind almonds to a fine powder in a blender. Keep aside.
- Crush cardamom in a mortar pestle to a fine powder.
- Crush almonds for garnish.
- In a non-stick pan heat butter on low to medium heat.
- Add in the ricotta cheese and stir constantly. The cheese would first loosen up and then the liquid starts evaporating.
- Once the cheese gets its texture, add in the sugar and stir constantly on medium flame and also make sure the consistency is watery and also there not be any lumps in the mixture.
- Once the mixture starts to boil, add in the almond powder and cardamom powder.
- Mix continuously keeping flame on low to medium.
- Continue to mix continuously till the mixture starts to leave the pan.
- Apply little butter on the glass container and transfer the burfi to the container and spread it evenly.
- Apply little butter and flatten the burfi using a spatula or spoon.
- Garnish with chopped almonds and keep Almond Ricotta Burfi refrigerated.
- Cover it and refrigerate for 1 hr. It can be sliced into desired shapes.