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.
Servings: 18 pieces
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.