Ricotta Cheese Burfi Recipes

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

Steps:

• Melt butter in a deep frying pan. , Add ricotta cheese , Mix for about 2-3 minutes , Add condensed milk. , Heat the whole mixture for 30- 35 min over low heat. , Stir every 7-8 minutes , Add almond & pistachios. , Pour this into a deep plate. , Cut into diamond shaped pieces.,

EASY MICROWAVE RICOTTA CHEESE BURFI

Steps:

• Put the butter in microwaveable dish or bowl on high heat and cook for 1 minute. , Now add the ricotta cheese, milk powder and sugar. Stir well. , Now cook again for 5 minutes. , Stir and cook again for 3 minutes. , Now add cardamom powder, saffron, chopped 1/4 cup pistas and almonds and few drops of food colour. , Mix well and pour on to a plate. , Garnish with the remaining chopped pistas and almonds. , Let it cool and cut into diamond shapes.,

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.

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.

TRI COLOR RICOTTA CHEESE BURFI RECIPE BY VINA JHAVERI AT BETTERBUTTER

Steps:

• Take a nonstick pan and on medium heat melt the butter. Add Ricotta cheese, sugar and milk powder.
• Stir continuously till you get the consistency of a dough.
• Turn of the gas and leave the pan for it cool down. Now divide the dough in three parts.
• Add in the respective green and saffron colour or paste in the 2 portions of the dough.
• Leave aside for a few minutes after kneading and incorporating the colour. Serve as the indian flag.

RICOTTA CHEESE BURFI (INSTANT KALAKAND)

Steps:

• Grease a container and cover with parchment/wax paper leaving extra edges over the bowl.
• In a large heavy bottomed non stick pan combine ricotta cheese, milk powder,condensed milk and mix well.
• Turn on the heat to medium. The batter will thin upon heating. Simmer and Stir continously every minute to avoid it from sticking to the pan for 12 - 15 mins. Add Cardamom powder.
• After 15 mins the cheese reduces and starts to thicken slowly. Stir continously for 5 more minutes till the cheese thickens into a fudge like consistency.
• Stir till the cheese starts forms as ball leaving the edges and pan. Spoon out into greased container and level with spatulla evenly. Top with chopped nuts and press slightly to stick.
• Refrigerate for 3-4 hrs and slice to desired size or shape pieces.