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” replied my daughter.
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 dessert topped with pistachios and almonds.
Traditionally to make kalakand, paneer is added to thickened milk, then sweetened and cooked until it becomes a solid mass. In this recipe I am using ricotta cheese with condensed milk to get the desired texture of kalakand. 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 saputo ricotta cheese
1 tin condensed milk
1/4 cup butter
a few drops of rose water and 1/4 tsp cardamom powder
1/3 cup thinly sliced and chopped almonds and pistachios
1. Grease a cookie tray. Line with parchment paper.
2. Melt butter in a medium non stick pan. Add ricotta cheese and condensed milk and cook on medium heat for 10 minutes, stirring occasionally.
2. Once the mixture starts to thicken stir every minute or so to avoid the mixture sticking to the bottom and forms a soft lump. Remove from heat. Stir in rose water and cardamom powder.
3. Spread the mixture evenly in a tray to approximately 1/2″ thickness.
4. Sprinkle pistachio and almonds, press gently onto 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.