1cupCondensed Milk– (add more if you like your burfi sweeter)
2tbspsAlmonds Cashewsor – chopped (optional)
In a nonstick pan, add the ricotta cheese and cook on medium-low flame, stirring occasionally, until the cheese starts to dry out a little bit.
In a small bowl, combine the cocoa powder and 3tbsp milk. Whisk until well combined.
Add the remaining ½cup milk and cook till the mixture starts to thicken a little bit.
Add the cocoa-milk mixture, condensed milk and mix well. Cook stirring until the mixture starts to leave the sides of the pan, this will take about 8~10 minutes.
Finally add ground cardamom and the ghee. Mix well and remove onto a greased plate.
Let the mixture cool for a few minutes or until easy to handle. Using lightly greased hands, divide the mixture into small lemon size balls and roll them into smooth balls or flatten them a little like dics or make into any of your favorite shapes. Place a cashew or almond on top as garnish. Store in an airtight container in the refrigerator and enjoy!!