Ricotta Cheese Burfi
“Its Diwali in few days“, I said to my daughter.“I thought so, you are cleaning every nook and corner of the house”
Diwali, is one of that auspicious occasion that holds a special place in my heart. It comes after monsoon so deep cleaning of the house makes sense to me. In the name of festivities we all do some extra cleaning, decorating and shopping for the house. Full of light Diwali is a festival of love, prosperity, enlightenment, gratitude and new beginnings. Most important of all – an occasion for loved ones to get together, share splendid meals and enjoy the moments of togetherness.
When I travel down the memory lane I remember we used to prepare scrumptious Diwali sweets at home. These home made sweets were then exchanged with friends, neighbors and relatives. But as time changed and we got busy with other immaterial things, store bought sweets took the place of home made. I still follow the age old tradition of making everything at home and for one thing I am glad that I am gluten free, which makes me and my family eat a little healthier. We eat less sweets now than what we used to eat few years ago and our favorite sweets are usually made from besan, nuts, milk and milk products. I share with you a ricotta cheese burfi that has an irresistible rich taste of kalakand. It is a popular milk and cheese desert topped with pistachios and almonds.
Traditionally to make kalakand, paneer is added to boiling milk, then sweetened and cooked until it begins to thicken.In this recipe I am using smooth ricotta cheese, which is a wonderful cheese that can be used in sweet and savory dishes with condensed milk to get the desired texture of kalakand. If you want the burfi to be more grainy choose regular ricotta cheese.When cooking with condensed milk and cheese one needs to be careful not to let it stick to bottom and burn. If you are some one like my daughter who likes to nibble on slightly browned crispy cheese then cook a small portion of cheese and condensed milk further till it gets slightly burnt and dry. Add pieces of chocolate or Tim tam as you see in the picture below and enjoy chocolate cheese mess.
RICOTTA CHEESE BURFI
600g extra smooth ricotta cheese
1 tin condensed milk
1 stick (1/4 cup) butter
a few drops of rose water
1/3 cup thinly sliced and chopped almonds and pistachios
1. Grease a cookie tray. Line with parchment paper if you don’t want your cookie tray to get knife marks and then again grease it.
2. Melt butter in a medium pan. Add ricotta cheese and cook on low medium heat for 5 minutes stirring.
2. Add condensed milk. Once the mixture is heated through, reduce the heat and cook for 20 minutes stirring intermittently. From here onwards stir after every minute to avoid the mixture sticking to the bottom or getting burnt, until it thickens for about 10 -15 minutes and forms a soft lump. Stir in rose water.
3. Spread the mixture evenly in a greased tray to approximately 1/2″ thickness.
4. Sprinkle pistachio and almonds, press gently into the ricotta mixture. Set aside for 1 hour.
5. Cut burfi in diamonds, squares or rectangle shapes and separate out with a spatula.
Why wait for Diwali make and enjoy the burfi now!
Hopefully, I will be publishing my next post from my own domain. Till then I wish all of you my heartfelt wishes for a prosperous Diwali filled with Joy, love, health, wealth and happiness.