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.
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
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.
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.
3- Scrape the sides and cook stirring often till the mixture slightly thickens.
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.
5 – Place a parchment paper in a pan and pour the mixture and spread it evenly.
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.
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
Milk powder
The burfi stays fresh for up to 5 days in the refrigerator.
Yes! Replace almond flour with milk powder and skip the almond garnishing on the top.
More easy Indian Desserts
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 Almond Flour Burfi
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.
Ramya
Tried yesterday.
Came out very well.
What a fab recipe.
My family loved it.
Thank you
Madhavi
I am so glad your family enjoyed the Burfi Ramya. Thank you for sharing your feedback!
Aditi
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
Madhavi
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!
Sujatha
Very nice
Madhavi
Thank you