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| Burfi-Kalakand |
Prep time: 10 minutes
Cook time :20 minutes
Ingredients:
-2 cans (15 oz. each) of Ricotta cheese-One 14 oz. can of sweetened condensed milk
-One 15 oz. can of instant non-fat milk powder
-2 tbsp of unsalted butter or ghee
-Handful of silvered pistachios
-2 tsp Cardamom powder
Preparations:
1.In a Heavy sauce pan on medium heat, add 1 tbsp of butter or ghee. Add all the ricotta cheese and stir so it does not stick at the bottom. After 10 minutes, the water should mostly be evaporated off.
2. Add sweetened condensed milk to the cheese and stir again for 10 minutes. Be careful not to burn yourself here. The water in the ricotta cheese will start to bubble.
3. Now you should start to see the milk get solid and lumpy.
The best way to check on the plate is to take out 1 tsp of mix and try to form a ball. If you can do this, that means it is done.
Now you can add carnation powder to the milk cake and stir continuously. Within a minute or two turn off the stove and mix well so it is uniform.
4. Grease a 6x9 inch pan with unsalted butter or ghee and pour the milk cake. Garnish with pistachios and cardamom powder. Let it cool down for 2 hours. Cut into desired lengths and serve.
*This dessert stays good for 2-3 weeks in the refrigerator.
Tips:
-2 can 3/4 measure full sugar can be substituted for sweetened milk
-Vanilla extract and different nuts (almond or pistachio powder for example) can be used to get a different flavor. I recommend trying out fresh Ricotta cheese from the deli (not canned Ricotta).
-This recipe can be done in the microwave also:
Use a glass container and cover it with Saran wrap and microwave for 5 minutes. Stir and again microwave for 5 minutes then add sugar or condensed milk and microwave for 5 more minutes. Add carnation powder and microwave for 3-4 minutes till it is done.