Ricotta Cheese Burfi (Fudge)

READY IN: 50mins
Recipe by kusum gupta

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.

Top Review by wkidd69

I have made this exact same recipe years ago. I got the recipe from my son's sitter who was from East India. It was the most delicious sweet confection I ever had! Thanks for posting this as I forgot how to make it. I actually at the time (before internet came around) made them a little differently (accidently) by cooking it a bit longer than I should've which carmelized it more but still tasted great. I'll have to experiement and try to make it again and post it that way as well :-)

Ingredients Nutrition


  1. Cook the Ricotta cheese and butter on low to medium heat.
  2. (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.
  3. Cook, while stirring, until the Ricotta is of dry consistency, like paste that can be easily spread (10 to 15 minutes).
  4. Mix in the almonds and crushed cardamom.
  5. Spread in a non-stick 12x18" cookie sheet, about 1/3 inches thick.
  6. Pat gently with wax paper or spatula to make it even.
  7. Cover with the varak sheets for decorative look.
  8. Cut into squares or diamond shape when cool.
  9. Store in the refrigerator.
  10. Variation: Cook the Ricotta in the microwave oven, starting with 5 minutes at high.
  11. You can also cook it in the conventional oven.
  12. May add about ½ cup cocoa powder along with sugar to give chocolate taste and look.
  13. Or add about 1 cup slightly roasted and ground sesame seeds, along with other nuts, towards the end of cooking.

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