Easy Microwave Ricotta Cheese Burfi Recipes

5 MINUTE MICROWAVE RICOTTA

Steps:

• Cook: Add milk to a microwave safe bowl, then microwave on high for 3 to 5 minutes (if you have a kitchen thermometer, milk should reach between 185°F and 200°F).
• Curdle: Add vinegar or lemon juice, stirring briefly to combine. Let sit undisturbed for 1 to 2 minutes. Milk should separate into white curds and yellowish liquid (test it by dragging a spoon through the bowl). If milk doesn't curdle and the liquid is still white, add another tablespoon of lemon or vinegar and microwave for another 30 seconds.
• Strain: Lay a clean cloth or sturdy paper towel in a wire mesh sieve, and set over a large bowl. Pour the milk mixture into the sieve to strain out the liquid whey. You can let your ricotta strain up to 1 hour. The longer it sits, the firmer your ricotta will be (though I like it fresh and warm, strained for just a few minutes). Stir salt into ricotta when finished straining.

RICOTTA CHEESE ALMOND FLOUR BURFI

Steps:

• Add a teaspoon of ghee to the non stick pan and spread it all around the pan. Now add the ricotta cheese, almond flour, sugar and condensed milk. Mix all the ingredients with out any lumps. Turn on the stove.
• Initially the mixture will become watery. Continue cooking in medium flame, stirring often to avoid burnt bottom. If the mixture is splashing reduce the heat to low.
• When the mixture is half way cooked add ghee and mix it well. Scrape the sides and cook stirring often till the mixture slightly thickens.
• When you take a small portion of the mixture, you should be able to make a soft ball ( not hard ball). Its important that the mixture is still moist, if not the burfi will be hard after they are set. Add crushed cardamom and gently fold in.
• Place a parchment paper in a pan and pour the mixture and spread it evenly.
• Sprinkle some saffron and place half sliced almonds on the burfi. Set a side for 15 minutes and place the pan in the refrigerator for 2 hours. Remove from the fridge, and cut the burfi to squares. If the mixture is sticking, you may want to wipe the knife in between to get clean pieces.

BARFI

Steps:

• Line an 8-inch square baking dish with parchment, leaving a 2-inch overhang on two sides.
• Melt butter in a nonstick skillet over medium heat. Add ricotta and stir with a rubber spatula until butter and ricotta are incorporated. Add milk powder and sugar; mix well to combine. Bring to a gentle simmer and cook, stirring often, until mixture is very thick and begins to form a dough that moves together in a single mass when stirred, 15 to 20 minutes. Stir in cardamom and pistachios. Transfer mixture to prepared dish and pat into an even 3/4-inch thickness (you will only use about 60 percent of dish's surface area). Let cool to room temperature. Lift barfi from pan using parchment; cut into diamonds. Garnish with gold leaf, if desired, and more pistachios. Barfi can be stored, covered, in refrigerator up to 1 week.

RICOTTA CHEESE BURFI (FUDGE)

Steps:

• Cook the Ricotta cheese and butter on low to medium heat.
• (Sometimes the Ricotta splatters; keep it half covered at low to medium heat, stirring often to avoid burning.) After about ½ hour, stir in the sugar and dry milk.
• Cook, while stirring, until the Ricotta is of dry consistency, like paste that can be easily spread (10 to 15 minutes).
• Mix in the almonds and crushed cardamom.
• Spread in a non-stick 12x18" cookie sheet, about 1/3 inches thick.
• Pat gently with wax paper or spatula to make it even.
• Cover with the varak sheets for decorative look.
• Cut into squares or diamond shape when cool.
• Store in the refrigerator.
• Variation: Cook the Ricotta in the microwave oven, starting with 5 minutes at high.
• You can also cook it in the conventional oven.
• May add about ½ cup cocoa powder along with sugar to give chocolate taste and look.
• Or add about 1 cup slightly roasted and ground sesame seeds, along with other nuts, towards the end of cooking.

RICOTTA CHEESE BURFI

Steps:

• Melt butter in a deep pan.
• Add ricotta cheese, stirring until smooth, for about 2-3 minutes.
• Add condensed milk.
• Turn heat to LOW, heat the entire mixture for 30-35 minutes, stirring occasionally.
• Add almonds and/or pistachios. (I added some coconut chopped super-fine with pistachios).
• EITHER: pour mixture into a square pan, let set in fridge for 4 hours, cut into squares.
• OR: Let cool in fridge, serve ice-cream sized scoop, garnished with whole pistachio or almond.