Ricotta Cheese Burfi (Fudge)

Recipe by kusum gupta
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
YIELD: 48 pieces
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement