Ricotta Cheese Burfi

Items Required

1 container Ricotta cheese
1 container Milk powder
1 container Sugar
1/4 cup Chopped pista and almond
1 PinchSaffron
3 or 4 Cardamom
Food color – Green or yellow
2 tbsp Butter

Preparation Method

First cut the tinda from top in sqr and deseed the tindas and then grind together til,nariyal,groundnut and mix the ingre together and fill the tindas and close them with their respective square pecies.

Then take the oil in a pan appox 3tblsp and heat it and sputter the sarso and add little haldi ,chilli powder in the tadka and add the stuffed tinda and the remaining masala and then add one bowl of beated curd and cream to it and keep it in the microwave and cook it for 10 min.

Next morning drain onions and pack them in a sterilised jar.

Put all the spices in vinegar and microwave for 6-8 minutes, until the vinegar starts bubbling.

Let it stand for 5 minutes, then strain it onto the onions in the sterilised jar.

Cover only when the ingredients become cool.

Leave for 2 weeks after which they will be ready for consumption.

Posted by on Dec 30th, 2010 and filed under Cheese Recipes. You can follow any responses to this entry through the RSS 2.0. Both comments and pings are currently closed.

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