Tri Color Ricotta Cheese Burfi Recipe By Vina Jhaveri At Betterbutter

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.