Ingredients
- 500 gm ricotta cheese crumbled well
- ½ cup milk powder
- 3 tbsp, cocoa powder
- 1 can condensed milk 1 can is between 400-450 grams
Instructions
- In a deep saucepan add all the ingredients and start cooking on the lowest flame.
- Stir well on a low flame , until it comes together.You can use the spatula to break the ricotta cheese pieces
- Once the liquid starts to dry, keep stirring continuously until you get a burfi like consistency.
- Turn off the heat and allow it to cool down a little in the hot pot.
- Line a baking sheet in a tray. If you do not have a butter paper or parchment paper, you can even grease the tray.
- Pour the barfi mixture and garnish it with chopped pistachios/ chopped cashews or almonds. Make incisions as per desired shape.Let it set 4-6 hours in the refrigerator. Options- Ricotta cheese barfi is an easy dessert for any festival. You can make homemade kalakand plain or in different varieties of milk cakes like chocolate, cardamom, kesar(saffron strands) or mango kalakand.
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