Ingredients
15 oz ricotta cheese (425 grams)
½ cup almond flour
14 oz sweetened condensed milk (400 gm)
3 tsp sugar
4 cardamom pods, finely crushed
3 tsp ghee
few saffron strands ( for garnish) optional
few sliced almonds (for garnish)
Instructions Add
a tsp 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 note- this isn't my recipe, sent by my daughter.
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https://gscrochetdesigns.blogspot.com. one can see my crochet creations
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