Ricotta Cheese Burfi Recipes

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 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.,

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 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.