Ricotta Cheese Almond Flour Burfi Food

EASY BADAM BURFI

Steps:

• Before you start, you may sift the almond flour. I didn't do it.
• To a pan add sugar, water, rose water and cardamom powder on medium heat.Stir and let the sugar dissolve and mixture come to a boil.
• As soon as the mixture starts boiling, add the almond flour.Lower the heat to "low" and then use a whisk to mix everything together so there are no lumps.
• Add a teaspoon of ghee and mix.
• Keep stirring the mixture using a spatula on low heat. After around 5 minutes, it will start leaving the sides of the pan.However here, you have to cook the mixture until you are able to form a non-sticky ball from the dough.
• It takes around 9 minutes on low heat to reach that stage.The most important thing here is to test if mixture is ready to set like a burfi. If you do not cook it until the desired consistency then burfi will be super soft and won't have a bite to it.To check, take a small piece of dough and see if you are able to form a ball. The ball should be non-sticky, this is important.If you can make a non-sticky ball, dough is done (took me 9 minutes on lowest heat). If not, cook for more time.
• Transfer dough to a sheet of parchment paper.Let it cool for couple of minutes, then grease your hands with ghee lightly and knead the dough.If it looks too dry, sprinkle some water and knead to a smooth dough. I sprinkled very little water
• Place another piece of parchment paper on top. And roll the dough between two sheets of parchment paper to around 1/8 inch thickness.
• Apply chandi ka vark (edible silved leaves) on top, if using. Then cut the burfi into pieces. I cut them in square shape.Garnish badam burfi with sliced almonds. Burfi would stay good in the refrigerator for a week to 10 days!

RICOTTA CHEESE BURFI

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.

RICOTTA CHEESE BURFI (FUDGE)

Steps:

• Cook the Ricotta cheese and butter on low to medium heat.
• (Sometimes the Ricotta splatters; keep it half covered at low to medium heat, stirring often to avoid burning.) After about ½ hour, stir in the sugar and dry milk.
• Cook, while stirring, until the Ricotta is of dry consistency, like paste that can be easily spread (10 to 15 minutes).
• Mix in the almonds and crushed cardamom.
• Spread in a non-stick 12x18" cookie sheet, about 1/3 inches thick.
• Pat gently with wax paper or spatula to make it even.
• Cover with the varak sheets for decorative look.
• Cut into squares or diamond shape when cool.
• Store in the refrigerator.
• Variation: Cook the Ricotta in the microwave oven, starting with 5 minutes at high.
• You can also cook it in the conventional oven.
• May add about ½ cup cocoa powder along with sugar to give chocolate taste and look.
• Or add about 1 cup slightly roasted and ground sesame seeds, along with other nuts, towards the end of cooking.

ALMOND RICOTTA CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease an 8-inch springform pan and line with parchment paper.
• Combine butter and 3/4 cup sugar in a large bowl; beat with an electric mixer until creamy, about 3 minutes. Add vanilla sugar, lemon zest, and lemon juice; mix until well combined. Add egg yolks, 1 at a time, beating well after each addition.
• Fold in almond flour and ricotta cheese with a silicone spatula.
• Wash and dry the beaters and beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/3 cup sugar, continuing to beat until stiff peaks form. Fold stiff egg whites into the batter. Pour batter into the prepared pan. Sprinkle with sliced almonds.
• Bake on the center rake of the preheated oven until edges of the cake are lightly browned, about 50 minutes. Cake will still be a little wobbly in the middle.
• Remove from the oven and let the cake to cool completely in the pan before transferring to a cake platter, about 1 hour. Dust with confectioners' sugar before serving.