Ricotta Cheese Burfi (Instant Kalakand)
A melt in mouth recipe made with ricotta cheese and condensed milk. A satisfying recipe for sweet treat or a family celabration.
Equipment
- Medium Pan
Ingredients
- 15 oz Ricotta cheese full fat / partly skim
- 14 oz Condensed Milk 1 small can
- ⅓ cup Milk Powder/Dry Milk
- 4 -5 Cardamom powdered
- ¼ cup chopped nuts almonds,pistschos
- 1 tsp Ghee/butter to grease container
Instructions
- Grease a container and cover with parchment/wax paper leaving extra edges over the bowl.
- In a large heavy bottomed non stick pan combine ricotta cheese, milk powder,condensed milk and mix well.
- Turn on the heat to medium. The batter will thin upon heating. Simmer and Stir continously every minute to avoid it from sticking to the pan for 12 - 15 mins. Add Cardamom powder.
- After 15 mins the cheese reduces and starts to thicken slowly. Stir continously for 5 more minutes till the cheese thickens into a fudge like consistency.
- Stir till the cheese starts forms as ball leaving the edges and pan. Spoon out into greased container and level with spatulla evenly. Top with chopped nuts and press slightly to stick.
- Refrigerate for 3-4 hrs and slice to desired size or shape pieces.