Chocolate Burfi Recipe

 

INGREDIENTS

• 4 tablespoons Unsalted Butter or Ghee

• 2 cups Ricotta Cheese

• 1 cup Whole Milk powder

• ⅔ cup Sugar

• 2 tablespoons Unsweetened Cocoa powder

• ⅛ teaspoon Ground Cardamom

• 2 tablespoons Almonds, chopped

INSTRUCTIONS

• Line a 8" square baking pan with parchment paper with 2" overhang on 2 sides. Alternately lightly grease a plate and keep ready.

• In a nonstick pan on medium heat, melt butter and add the ricotta cheese. Mix and cook until well combined. 

• Add the milk powder, sugar and mix well until smooth and creamy. 

• Stir in cocoa powder and mix until well incorporated. Add the chopped almonds and mix.

• Cook, stirring frequently until the mixture starts to leave the sides of the pan, this will take about 15~20 minutes.

• Add ground cardamom and mix well and remove the mixture into the prepared pan into a ¾" thick layer. Smooth the top and set aside to cool. 

• Once the mixture is completely cooled, lift the burfi with the parchment onto a chopping board. Cut into squares or diamonds using a sharp knife. 

• Store in an airtight container in the refrigerator for up to 1 week and enjoy!

NOTES

• If you want to make traditional burfi, then simply omit the cocoa powder. Follow the recipe as is.

• Make sure to cook the fudge mixture on medium flame and stir constantly. Otherwise the mixture might stick and burn.

• If the burfi does not set and is still sticky, then do not fret. Simply put it back in the pan and cook for another 5~8 minutes until it starts to leave the pan and feels dry.

• Use a non-stick pan otherwise there is a chance that the mixture will stick to the pan and scorch.

• Keep the baking pan with parchment or greased plate ready.

• Once the mixture starts to form a ball and leaves the pan, stir continuously and do not step away. At this stage, it comes together pretty quickly.

• Once done, cooked mixture should become somewhat dry. It should not stick to the pan or to the spoon.

• Remove the mixture onto the prepared pan and smooth out while still hot.

• Burfi can be stored in an airtight container in the refrigerator for up to 1 week.