This Ricotta Cheese Burfi is a delicious, melt-in-the-mouth, and beyond-easy recipe! Burfi is one of the famous Indian sweets and is made during festivals and celebrations.
Making Ricotta Cheese Burfi requires only a few ingredients and comes together easily and quickly. The Burfi is flavored with cardamom and can be prepared in advance for festivals.
What is Burfi?
Burfi is an original Indian dessert that resembles fudge. It is traditionally made with Mawa (Khoya) and sugar and then flavored with cardamom, rose water, and saffron. However, there are other Burfi variations also popular in the Indian subcontinent. For example, I have used ricotta cheese, sugar, and milk powder in this recipe. But if you are looking for a traditional recipe, check the Burfi Recipe / Mawa Burfi / Khoya Barfi post.
About Ricotta Cheese Burfi
Making Ricotta Cheese Burfi is easy and tastes just like made by Halwai. Also, ricotta cheese is readily available in North American stores, and it comes in handy when you can not find Mawa or Khoya.
Also, making ricotta cheese at home is easy and quick. Check this Homemade Ricotta Cheese / How To Make Ricotta Cheese recipe. And this Burfi can be made with homemade or store-bought ricotta cheese.
We also require milk powder for this recipe, which solidifies the ricotta cheese mixture and helps Burfi to set. For a rich and creamy texture, use full-fat milk powder.
The Burfi can be stored in the refrigerator for 8-10 days. So you can make this sweet well ahead for the festivals such as Diwali and Holi.
Why Ricotta Cheese?
Ricotta Cheese is soft, moist, and slightly on a sweeter side. So, using this cheese means having a tender and melt-in-the-mouth Burfi.
It is also an excellent alternative to Mawa or Khoya. So, if you do not have Mawa, it is easy to use ricotta cheese. If you want to make it at home, it is easier and quicker than making homemade Mawa or Khoya.
Ricotta Cheese is very creamy, and it makes Burfi creamy and rich. So, this cheese is suitable for making homemade Burfi or Malai Peda.
Why You Will Love This Burfi
- Ricotta Cheese Burfi is delicious, creamy, and rich.
- It has a granular but melt-in-the-mouth texture.
- The recipe requires only a few ingredients and comes together quickly.
- It is perfect for festivals such as Diwali and Holi.
- Adding other flavors is convenient, such as rose water and saffron.
Ingredients
- Ricotta Cheese: Use full-fat ricotta cheese; you can use either homemade or store-bought. You can check my post for making Homemade Ricotta Cheese.
- Milk Powder: Use full-fat milk powder for the rich and creamy Burfi. However, you can use low-fat milk powder if that is what you get.
- Ghee: It makes the Burfi mixture smooth and shiny. Instead of ghee, you can also use unsalted butter.
- Sugar: I have added one cup of sugar to make the moderately sweet Burfi. But you can adjust the amount of sugar to your taste preference. Initially, add ¾ cup of sugar, and after adding milk powder, taste the mixture and add more sugar as required.
- Milk: Milk provides softness and moisture to the Burfi. If you like to add saffron, warm the milk and soak a few saffron strands into the warm milk.
- Cardamom Powder: Cardamom powder provides an excellent flavor to Indian sweets. However, you can skip it if you want to keep the Burfi plain.
- Pistachios: I have topped the Burfi with chopped pistachios, but other nuts, such as almonds or cashews, can also be used.
Step-by-Step Directions
- Grease a square or rectangular pan with ghee and set aside.
- Heat ghee in a heavy-bottomed pan, preferably a non-stick pan.
- Instead of ghee, you can also use unsalted butter.
- Add ricotta cheese.
- Mix well to combine, and cook the mixture on low-medium heat.
- Stir the mixture frequently to prevent the ricotta cheese from burning and sticking to the bottom of the pan.
- Soon, ricotta cheese will release moisture, and the mixture will become thinner and very moist.
- It will take about 8-10 minutes.
- Now add sugar and cardamom powder.
- Mix well to combine, and continue cooking, ensuring to stir the mixture more frequently.
- After adding sugar, the mixture will become thinner.
- Once the sugar is mixed, add milk powder and milk.
- Stir well and continue to cook the mixture.
- You will need to stir the mixture very well and continuously to prevent the formation of milk powder lumps.
- Once everything is well combined, taste the mixture and add more sugar if needed.
- Stir the mixture frequently on low-medium heat.
- Continue cooking the Burfi mixture until it becomes thicker, leaves the sides of the pan, and moves like one big lump.
- The mixture should be moist at this point but not wet, and no liquid bubbles should form.
- Once the mixture reaches the right consistency, turn off the heat.
- Pour the Burfi mixture into a prepared pan.
- Spread the mixture evenly in the pan with the spatula and press it tightly, keeping at least one inch of thickness.
- With the spatula or the back of the spoon, smooth the top of the mixture and then sprinkle chopped pistachios on top.
- Let the Ricotta Cheese Burfi cool down completely.
- Then, cut it into the desired shape and size.
Storing Suggestions
- Ricotta Cheese Burfi stays for up to 8-10 days, stored in an air-tight container and refrigerated. Bring it to room temperature before serving if you want. We like Burfi straight from the fridge; however, cold Barfi will be firmer in texture.
- This Burfi freezes well. Place it in a freezer-safe container and freeze it for up to two months. Defrost it before serving.
Serving Suggestions
- Burfi is a popular Indian sweet, and we can serve it for any festival or celebration. We can make it for Holi, Raksha Bandhan, Diwali, and many other occasions.
- Make Burfi for a family celebration or make it for Prasad to offer to God on auspicious occasions.
Variations
Saffron: Saffron adds a beautiful floral fragrance and hue to the Burfi. Use warm milk for the recipe and soak a few strands in the warm milk until you are ready to use.
Rose Water: It adds a floral note and is popular in Indian sweets. Mix a teaspoon of rose water or 2-3 drops of rose essence into the Burfi mixture.
Nuts: If you like Burfi with the nuts in it, add chopped nuts (such as almonds, cashews, and pistachios) to the mixture, mix well, and then pour it into the pan.
Helpful Tips
- Ricotta Cheese: Use the full-fat and preferably extra smooth ricotta cheese for the best results.
- Milk Powder: Use full-fat milk powder for the rich and creamy Burfi texture.
- Ghee: Instead of ghee, unsalted butter can also be used.
- Burfi Mixture: Cook the Burfi mixture on low-medium heat and stir often to prevent it from burning and sticking to the bottom of the pan. Also, use a heavy-bottomed and non-stick pan if possible.
- Cooking The Mixture: The Burfi mixture should not be dry, but it should not be wet. While mixing it, it should not stick to the sides and move like a dough ball. And it’s the time when the Burfi mixture is ready.
More Burfi Recipes
You May Like More Indian Sweets
- Peanut Ladoo / Peanut Jaggery Energy Balls
- Milk Peda / Kesar Malai Peda
- Badam Katli (With Almond Flour) / Kesar Badam Katli
- Rava Ladoo (Suji Ladoo)
- Kalakand / Easy Kalakand Recipe
Recipe Card
Ricotta Cheese Burfi (With Milk Powder)
Video
Ingredients
- 3 tablespoon ghee
- 475g full-fat ricotta cheese
- 1 cup (200g) sugar (or adjust to taste)
- 1½ cups (185g) full-fat milk powder
- 2 tablespoon milk
- ½ teaspoon ground cardamom
- Chopped nuts for garnishing (or choice of nuts)
Instructions
- Grease a square or rectangular pan with ghee and set aside.
- Heat ghee in a heavy-bottomed pan, preferably a non-stick pan. Instead of ghee, you can also use unsalted butter.
- Add ricotta cheese. Mix well to combine, and cook the mixture on low-medium heat.
- Stir the mixture frequently to prevent the ricotta cheese from burning and sticking to the bottom of the pan.
- Soon, ricotta cheese will release moisture, and the mixture will become thinner and moist. It will take about 8-10 minutes.
- Now add sugar and cardamom powder. Mix well to combine, and continue cooking, ensuring to stir the mixture more frequently.
- After adding sugar, the mixture will become thinner. Once the sugar is mixed, add milk powder and milk.
- Stir well and continue to cook the mixture. You will need to stir the mixture very well and continuously to prevent the formation of milk powder lumps.
- Once everything is well combined, taste the mixture and add more sugar if needed. Stir the mixture frequently on low-medium heat.
- Continue cooking the Burfi mixture until it becomes thicker, leaves the sides of the pan, and moves like one big lump.
- The mixture should be moist at this point but not wet, and no liquid bubbles should form.
- Once the mixture reaches the right consistency, turn off the heat. Pour the Burfi mixture into a prepared pan.
- Spread the mixture evenly in the pan with the spatula and press it tightly, keeping at least one inch of thickness.
- With the spatula or the back of the spoon, smooth the top of the mixture and then sprinkle chopped pistachios on top.
- Let the Ricotta Cheese Burfi cool down completely. Then, cut it into the desired shape and size.
- Serve the Burfi immediately or refrigerate it in an air-tight container for 8-10 days.
Notes
- Ricotta Cheese: Use the full-fat and preferably extra smooth ricotta cheese for the best results.
- Milk Powder: Use full-fat milk powder for the rich and creamy Burfi texture.
- Ghee: Instead of ghee, you can also use unsalted butter.
- Burfi Mixture: Cook the Burfi mixture on low-medium heat and stir often to prevent it from burning and sticking to the bottom of the pan. Also, use a heavy-bottomed and non-stick pan if possible.
- Cooking The Mixture: The Burfi mixture should not be dry, but it should not be wet. While mixing it, it should not stick to the sides and move like a dough ball. And it’s the time when the Burfi mixture is ready.
Nutrition (Approximate Values)
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