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Home » Indian Sweets » Ricotta Cheese Almond Flour Burfi

Ricotta Cheese Almond Flour Burfi

Published: Oct 4, 2021 · Modified: Oct 4, 2021

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Ricotta Cheese Badam Burfi is a melt in the mouth burfi made with ricotta cheese and store bought almond flour. Easy to make, this burfi will be a show stopper mithai for festivals and celebrations.

pieces of ricotta cheese badam burfi placed ina  white plate garnished with almonds and rose petals

Burfi is a Indian style fudge typically made with milk, sugar and ghee. In some recipes milk is substituted with milk powder, besan (chickpea flour), flour, coconut, and nuts.

But today I will be using Ricotta cheese to make the burfi. Not the typically ingredient used in Indian desserts, but over the years I have made many Indian desserts with ricotta and I just love the flavor and creaminess ricotta gives to the desserts.

Some of my favorite Ricotta Cheese Indian desserts are – Instant Kalakand, Ricotta Cheese Peda, Instant Pot Rabdi and Microwave Milk Cake.

This Ricotta Cheese Badam Burfi

  • is moist and flavorful with a fine grainy texture
  • requires only a handful of ingredients
  • perfect make ahead dessert
  • makes for an awesome dessert for Diwali celebrations

Ingredients

picture of the ingredients needed tmake badam ricotta cheese burfi

Ricotta Cheese – used full fat ricotta cheese. Its light and creamy and a great substitute for paneer.

Almond Flour – used store bought almond flour from Costco. You can also use homemade almond flour. Just make sure the flour is super fine.

Sweetened condensed milk – you can find it in the baker isle of the grocery store. Just make sure you pick the condensed milk which says sweetened.

Step by Step Method

1 – Add a teaspoon of ghee to the non stick pan and spread it all around the pan. Now add the ricotta cheese, almond flour, sugar and condensed milk. Mix all the ingredients with out any lumps. Turn on the stove. Initially the mixture will become watery.

ricotta cheese, condensed milk and almond flour added to the pan and mixed

2- Continue cooking in medium flame, stirring often to avoid burnt bottom. If the mixture is splashing reduce the heat to low. When the mixture is half way cooked add the ghee and mix it well.

cooking the ricotta cheese burfi in the non stick pan

3- Scrape the sides and cook stirring often till the mixture slightly thickens.

making ricotta cheese badam burfi in the non stick pan

4 – When you take a small portion of the mixture, you should be able to make a soft ball ( not hard ball). Its important that the mixture is still moist, if not the burfi will be hard after they are set. Add crushed cardamom and gently fold in.

ricotat cheese burfi made to soft ball

5 –  Place a parchment paper in a pan and pour the mixture and spread it evenly.

ricotta cheese burfi poured in a glass pan

6 – Sprinkle some saffron and place half sliced almonds on the burfi. Set a side for 15 minutes and place the pan in the refrigerator for 2 hours. Remove from the fridge, and cut the burfi to squares. If the mixture is sticking, you may want to wipe the knife in between to get clean pieces.

almond slices and saffron added and cut to bite size pieces
ricotta cheese almond flour burfi pieces arranged ina  white plate garnished with rose petals

Tips & Notes

1- I prefer using non stick pan to make this burfi.

2 – After you add all the ingredients, break all the lumps before cooking.

3- Cook on low-medium stirring frequently to avoid burnt bottom.

4 – Use a sharp knife, and wipe the knife in between to get clean pieces.

Frequently Asked Questions

What can I replace almond flour with?

Milk powder

How long can I store the burfi?

The burfi stays fresh for up to 5 days in the refrigerator.

Can I make this nut free?

Yes! Replace almond flour with milk powder and skip the almond garnishing on the top.

More easy Indian Desserts

Almond Flour Ladoo

Instant Microwave Peda

Rava Kesari Ladoo

5 min Coconut Ladoo

If you tried this Ricotta Cheese Burfi, do share your feedback in the comment section below. For more recipes, follow me on  Facebook and Instagram.

ricotta cheese and badam burfi served in a white plate

Ricotta Cheese Almond Flour Burfi

Ricotta Cheese Badam Burfi is a melt in the mouth burfi made with ricotta cheese and store bought almond flour.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 25 minutes
Resting time: 2 hours
Servings: 18 pieces
Author: Madhavi

Ingredients

  • 15 oz  ricotta cheese (425 grams)
  • ½ cup almond flour
  • 14 oz sweetened condensed milk (400 gms)
  • 3 teaspoons sugar
  • 4 cardamom pods, finely crushed
  • 3 teaspoons ghee
  • few saffron strands ( for garnish) optional
  • few sliced almonds (for garnish)

Instructions

  • Add a teaspoon of ghee to the non stick pan and spread it all around the pan. Now add the ricotta cheese, almond flour, sugar and condensed milk. Mix all the ingredients with out any lumps. Turn on the stove.
  • Initially the mixture will become watery. Continue cooking in medium flame, stirring often to avoid burnt bottom. If the mixture is splashing reduce the heat to low.
  • When the mixture is half way cooked add ghee and mix it well. Scrape the sides and cook stirring often till the mixture slightly thickens.
  • When you take a small portion of the mixture, you should be able to make a soft ball ( not hard ball). Its important that the mixture is still moist, if not the burfi will be hard after they are set. Add crushed cardamom and gently fold in.
  • Place a parchment paper in a pan and pour the mixture and spread it evenly.
  • Sprinkle some saffron and place half sliced almonds on the burfi. Set a side for 15 minutes and place the pan in the refrigerator for 2 hours. Remove from the fridge, and cut the burfi to squares. If the mixture is sticking, you may want to wipe the knife in between to get clean pieces.

Notes

Cook the burfi till the mixture come together. Over cooking will make the burfi harder.
To make the burfi nut free – replace almond flour with milk powder.
Store in the refrigerator for up to 5 days.
Tried this Recipe? Pin it for Later!Mention @MadhusEverydayIndian or tag #MadhusEverydayIndian!

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Reader Interactions

Comments

  1. Ramya

    January 11, 2022 at 3:39 pm

    Tried yesterday.
    Came out very well.
    What a fab recipe.
    My family loved it.
    Thank you

    Reply
    • Madhavi

      January 11, 2022 at 6:40 pm

      I am so glad your family enjoyed the Burfi Ramya. Thank you for sharing your feedback!

      Reply
  2. Aditi

    November 04, 2021 at 1:03 pm

    Took me about 40 minutes in front of medium slow flame to get this to thicken to desired consistency. Please mention time too in recipe is possible. thanks

    Reply
    • Madhavi

      November 04, 2021 at 3:52 pm

      It shouldn’t have taken 40 minutes. Mine took 25 minutes in medium flame and it is mentioned in the recipe card. Next time definitely increase the flame and cook it. Thank you for sharing your feedback!

      Reply
  3. Sujatha

    October 05, 2021 at 8:17 am

    5 stars
    Very nice

    Reply
    • Madhavi

      October 05, 2021 at 12:24 pm

      Thank you

      Reply

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About me

Hello there, I am Madhavi, welcome to my blog! I share vegetarian, dairy and egg recipes from India and around the world. Hope you enjoy my recipes and Happy Browsing!

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