Almond Burfi With Condensed Milk Food
RICOTTA CHEESE BURFI
Burfi is a traditional indian sweet, which is made from many things and can be compared to the shape/consistency of fudge. This is a ricotta cheese version that is SO good. Sweet, great texture. You can either cut into pieces, or, eat with a spoon from a bowl. Preparation time does NOT include refrigeration time.
Provided by MrsMM
Categories Dessert
Time 40m
Yield 6-12 serving(s)
Number Of Ingredients 4
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.
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- Combine sugar and water in a medium saucepan. Cook over medium heat, stirring with a wooden spoon, until the sugar is melted. Add saffron; bring to a boil over medium heat, stirring occasionally. (You'll see white bubbles appear.) Continue cooking, stirring occasionally, until the mixture reduces into a syrup, about 10 minutes. (You can tell it's ready when it coats the spoon and the excess drips off slowly.)
- Reduce heat to low. Slowly fold in the flour mixture, using the wooden spoon. The dough will be crumbly at first but will come together as you continue to work it. (If needed, you can add 1 to 2 tablespoons water to make it more pliable, but be careful not to add more than that as it will make the end product too soft.) The dough will pull away from the sides of the pot and form a ball. Continue working the dough with the wooden spoon. It will be somewhat tough (not as soft as cookie dough, for example). Test the dough by pulling off a small piece with wet fingers and rolling it into a ball. If you can do that without the dough sticking to your fingers, it's ready. Remove the pot from the heat.
- Here's the fun part: shaping your burfi! Spread the dough on a greased baking sheet and score it into a grid to make 24 1-inch squares. (Alternatively, using 1 teaspoon for each, shape the dough into about 30 balls. Or shape the dough into round discs, or use silicone molds to make your desired shapes.) Sprinkle pistachios on top (or roll the balls in pistachios), if desired.
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