Burfi
2 C. unsalted ricotta cheese
1 C. pure white sugar
1 t. cardamom seeds
Place a flat pan with ricotta cheese on medium heat and stir with a wooden spoon until it becomes similar in texture to chapati dough. Add sugar and stir constantly so it does not stick to the bottom. After about 15 minutes, remove from the stove but continue stirring non-stop until it becomes half cold. Then smear a little ghee on a tray and spread the cooked Burfi about one inch thick; place the cardamom seeds on the surface, pressing them down. The next morning it will be ready to be cut into pieces and to be offered to the Lord. Refrigeration of Burfi is optional.
Category
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Sweets
by
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Gurudeva