Ricotta Cheese Burfi (fudge)

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 3 lbs ricotta cheese
• 4 ounces unsalted butter
• 2 1/2 cups sugar
• 2 1/2 cups non-fat powdered milk
• 1 1/2 cups coarsely crushed almonds
• 2 teaspoons crushed cardamom
• 6 edible silver foil, garnish (varak) (optional)

Recipe

• 1 cook the ricotta cheese and butter on low to medium heat.
• 2 (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.
• 3 cook, while stirring, until the ricotta is of dry consistency, like paste that can be easily spread (10 to 15 minutes).
• 4 mix in the almonds and crushed cardamom.
• 5 spread in a non-stick 12x18" cookie sheet, about 1/3 inches thick.
• 6 pat gently with wax paper or spatula to make it even.
• 7 cover with the varak sheets for decorative look.
• 8 cut into squares or diamond shape when cool.
• 9 store in the refrigerator.
• 10 variation: cook the ricotta in the microwave oven, starting with 5 minutes at high.
• 11 you can also cook it in the conventional oven.
• 12 may add about ½ cup cocoa powder along with sugar to give chocolate taste and look.
• 13 or add about 1 cup slightly roasted and ground sesame seeds, along with other nuts, towards the end of cooking.