Last Updated on 2 months by Neha Deshmukh

Ricotta & Rosewater Burfi Recipe – Easy Indian Sweet Treat

Okay, let’s be real. Burfi is always a good idea, right? Especially when it’s this easy! I stumbled upon this Ricotta & Rosewater Burfi recipe a few years ago when I was craving something sweet but didn’t want to spend hours in the kitchen. It’s become a total go-to, and I’m so excited to share it with you. It’s a delightful twist on the traditional Indian sweet, and honestly, it’s surprisingly simple to make.

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. First, it’s incredibly quick – ready in under 20 minutes! Second, it uses readily available ingredients (hello, ricotta cheese!). And third, the delicate floral aroma of rosewater combined with cardamom is just heavenly. It’s a perfect little treat for festivals, celebrations, or just a cozy evening in. Plus, it’s a fantastic way to introduce someone to the wonderful world of Indian sweets.

Ingredients

Here’s what you’ll need to whip up a batch of this delicious burfi:

• 15 oz Ricotta Cheese
• 14 oz Condensed Milk
• ¼ – ½ tsp Rose Water (adjust to your liking!)
• ¼ tsp Cardamom Powder
• ½ tbsp Chopped Pistachios
• ½ tbsp Chopped Almonds

Ingredient Notes

Let’s talk ingredients for a sec. Getting these right makes all the difference!

Ricotta Cheese: Choosing the Right Type

Full-fat ricotta is key here. It gives the burfi that lovely creamy texture. I usually go for whole milk ricotta, around 400-450g. Avoid the part-skim versions, as they can make the burfi a little dry.

Condensed Milk: Sweetness and Texture

The condensed milk provides the sweetness and helps bind everything together. A standard 397g can works perfectly. Don’t be tempted to reduce the amount too much, as it impacts the texture.

Rose Water: Quality and Flavor Profile

Rose water can vary a lot in quality. Look for a good quality rose water that smells fragrant and floral, not artificial. Start with ¼ tsp and add more to taste – you want a subtle rose flavor, not an overpowering one. About 5-10ml is a good starting point.

Cardamom Powder: Freshness and Aroma

Freshly ground cardamom powder is always best! It has a much more vibrant aroma than pre-ground. If you’re using pre-ground, make sure it’s relatively fresh. About ½ tsp of ground cardamom is perfect.

Pistachios & Almonds: Regional Variations & Substitutions

Traditionally, burfi is decorated with nuts. Pistachios and almonds are a classic combination, but feel free to experiment! Cashews, walnuts, or even a sprinkle of silver leaf (varak) would be lovely. My grandmother always used a mix of whatever nuts she had on hand.

Step-By-Step Instructions

Alright, let’s get cooking! This is the fun part.

1. In a microwave-safe square dish, combine the ricotta cheese and condensed milk. Whisk it all together until it’s smooth and lump-free. No one wants lumpy burfi!
2. Microwave uncovered for 5 minutes. Give it a good stir, scraping down the sides of the dish. It will look a little loose at this point, that’s okay.
3. Microwave uncovered for another 3 minutes. Stir again – you’ll start to notice it thickening up.
4. Cover the dish and microwave for 2 minutes. Stir the mixture well.
5. Microwave partially covered for 2 minutes. Stir gently. It’s getting there!
6. Now, microwave uncovered for 6 minutes, but this time, stir every 2 minutes. This is important! You want to make sure it doesn’t burn and that it thickens evenly. It should start to pull away from the sides of the dish.
7. Once it’s thickened, mix in the cardamom powder and rose water until everything is evenly distributed. Take a little taste and adjust the rose water if needed.
8. Press the mixture firmly into the dish. This helps it set nicely. Sprinkle the chopped pistachios and almonds on top, pressing them lightly to make sure they stick.
9. Let it cool at room temperature for about an hour, or refrigerate until it’s completely set. Patience is a virtue!
10. Cut into squares or diamonds and serve. Enjoy!

Expert Tips

Here are a few things I’ve learned along the way to help you make the perfect burfi:

Microwave Power & Burfi Texture

Microwave power varies, so keep an eye on the burfi as it cooks. If it seems to be cooking too quickly, reduce the power level to 70%.

Preventing Cracking: Cooling Techniques

To prevent cracking, let the burfi cool slowly at room temperature before refrigerating. Covering it loosely with plastic wrap can also help.

Achieving the Perfect Consistency

The burfi should be thick enough to hold its shape but still soft and slightly fudgy. If it’s too soft, microwave for another minute or two, stirring frequently.

Adjusting Sweetness Levels

If you prefer a less sweet burfi, you can reduce the amount of condensed milk slightly. However, keep in mind that this will also affect the texture.

Variations

Want to get creative? Here are a few ideas:

• Vegan Burfi Adaptation: Substitute the ricotta cheese with a vegan ricotta alternative (made from cashews or tofu) and ensure your condensed milk is plant-based.
• Gluten-Free Confirmation: This recipe is naturally gluten-free!
• Spice Level: Adjusting Cardamom: My friend loves a stronger cardamom flavor, so she sometimes adds a pinch of nutmeg too.
• Festival Adaptations: Holi & Diwali Burfi: During Diwali, I like to add a tiny bit of saffron to the burfi for a beautiful golden color. For Holi, a sprinkle of edible glitter makes it extra festive!

Serving Suggestions

This burfi is delicious on its own, but it’s also lovely served with a cup of chai or a glass of cold milk. It’s a perfect little treat to share with friends and family.

Storage Instructions

Store the burfi in an airtight container in the refrigerator for up to 5 days. It actually tastes even better the next day!

FAQs

Got questions? I’ve got answers!

What is Burfi and where does it originate?

Burfi is a traditional Indian sweet made from milk solids, sugar, and often flavored with cardamom, rosewater, or nuts. It originated in the Indian subcontinent and is a popular treat during festivals and celebrations.

Can I make this Burfi on the stovetop?

Yes, absolutely! You’ll need to cook the ricotta and condensed milk in a heavy-bottomed pan over medium heat, stirring constantly to prevent sticking. It will take a bit longer than the microwave method.

How can I tell when the Burfi is cooked enough in the microwave?

The burfi is cooked enough when it thickens and starts to pull away from the sides of the dish. It should also have a slightly grainy texture.

What if my Burfi is too soft even after refrigerating?

If your burfi is too soft, you can microwave it for another minute or two, stirring frequently, until it thickens up.

Can I use other nuts besides pistachios and almonds?

Definitely! Cashews, walnuts, or even a mix of nuts would be delicious. Feel free to get creative!