Ricotta Cheese Burfi Food

RICOTTA CHEESE BURFI

Steps:

• Melt butter in a deep frying pan. , Add ricotta cheese , Mix for about 2-3 minutes , Add condensed milk. , Heat the whole mixture for 30- 35 min over low heat. , Stir every 7-8 minutes , Add almond & pistachios. , Pour this into a deep plate. , Cut into diamond shaped pieces.,

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.

BLUEBERRY RICOTTA SQUARES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
• In a large bowl, stir together the flour, 3/4 cup of sugar, and baking powder. Add the milk, shortening, 1 egg, and lemon extract, and use an electric mixer to mix on low speed for 1 minute, then on medium speed for 1 minute. Pour the batter into the prepared pan, and spread evenly. Sprinkle blueberries over the batter.
• In a medium bowl, stir together 2 beaten eggs, ricotta cheese, 1/3 cup of sugar, and vanilla extract. Spoon this mixture over the blueberries, and spread evenly.
• Bake for 55 to 60 minutes in the preheated oven, until a knife inserted near the center comes out clean. Cool completely before cutting into squares and serving.

BARFI

Steps:

• Line an 8-inch square baking dish with parchment, leaving a 2-inch overhang on two sides.
• Melt butter in a nonstick skillet over medium heat. Add ricotta and stir with a rubber spatula until butter and ricotta are incorporated. Add milk powder and sugar; mix well to combine. Bring to a gentle simmer and cook, stirring often, until mixture is very thick and begins to form a dough that moves together in a single mass when stirred, 15 to 20 minutes. Stir in cardamom and pistachios. Transfer mixture to prepared dish and pat into an even 3/4-inch thickness (you will only use about 60 percent of dish's surface area). Let cool to room temperature. Lift barfi from pan using parchment; cut into diamonds. Garnish with gold leaf, if desired, and more pistachios. Barfi can be stored, covered, in refrigerator up to 1 week.