Pista Cheese Burfi (Pistachio Ricotta Fudge) Recipe

Traditional Pista Milk Burfi is made by reducing milk for a long time. Here I have modified recipe to use Ricotta cheese instead.

Ingredients

1. Butter (Un-salted): ¼ cup
2. Ricotta Cheese: 2 Cups
3. Dry Instant milk (Preferably Whole milk): 2 cup
4. All purpose flour: ¼ cup
5. Sugar: 1 Cup
6. Cardamom seeds ground: ½ teaspoon
7. Blanched Pistachios Chopped: 1 Cup

Method

1. Mix Ricotta cheese, dry milk and flour well.
2. Select a heavy bottom pan. If you have a non-stick pan, it would make it easier. Put in Cheese/Milk mixture. Bring the mixture to 180 ºF (near boil). You are going to simmer the mixture for about 15 minutes. Use a spatula to stir and avoid scorching on the bottom of the pan.
3. Add remaining ingredients. Continue cooking on at about 180 ºF for another 10 to 15 minutes, the mixture would start looking like 'Stiff bread dough'. Turn off heat.
4. Grease a cookie pan. Transfer the mixture to the cookie pan smooth the top surface with the spatula. Make it like a ½" high rectangular slab. Let it cool down to room temperature. With a sharp knife, cut it into 1" squares or diamond shape. Store in the refrigerator.