Ricotta Cheese Almond Flour Burfi Recipes
RICOTTA CHEESE BURFI (FUDGE)
From the cookbook Recipes with a Spice - Indian Cuisine for Balanced Nutrition by Kusum Gupta. This easy to make dessert is very popular and tasty, served at different occasions. It can be refrigerated or frozen. Use at room temperature.
Provided by kusum gupta
Categories Candy
Time 50m
Yield 48 pieces
Number Of Ingredients 7
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
Burfi is a traditional indian sweet, which is made from many things and can be compared to the shape/consistency of fudge. This is a ricotta cheese version that is SO good. Sweet, great texture. You can either cut into pieces, or, eat with a spoon from a bowl. Preparation time does NOT include refrigeration time.
Provided by MrsMM
Categories Dessert
Time 40m
Yield 6-12 serving(s)
Number Of Ingredients 4
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.
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