Ricotta Cheese Burfi

Many Indian sweets have Khoa/Mawa base.

Khoa is made by thickening milk. Since Khoa was unavailable I have used Ricotta Cheese.

Ricotta cheese is very similar to Khoa.

Ingredients

Ricotta cheese - 2 cup

Sugar - 3/4 cup

Butter - 1/4 cup

saffron - a pinch

milk - 2 tsp

pistachio (ground) - 2 tbsp

cardamom powder - 1/2 tsp

Method

1. Mash the saffron in 2 tsp milk and keep aside.
2. Add 2 tsp butter into a pan. Add the ricotta cheese and keep stirring.
3. Keep the flame at medium heat. Cook till the moisture evaporates and thickens.
4. At that point add the sugar, saffron and milk mixture, cardamom powder and pistachio.
5. Add the rest of the butter.
6. Keep stirring and adjust the heat so that the cheese is not turning brown on the bottom of the pan. It should not be too thick(too hard). A little moisture should be there.
7. When it thickens pour it into a plate brushed with butter.
8. Cut it to your desired shape. You can eat them fresh or keep them in the refrigerator for 15-20 minutes and eat also.