Chocolate Burfi Recipe using Ricotta Cheese

Looking for an easy chocolate dessert recipe? Then try this is chocolate burfi made with ricotta cheese. It takes less than 30 minutes to make and needs pantry and refrigerator staple ingredients.

I add ground cardamom to this yummy chocolate mithai which makes it taste flavorful with an amazing Indian flavor. This is a delicious treat perfect for any occasion. I make these for Diwali and as edible gifts during the holidays.

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About the Recipe

Burfi is a quintessential Indian sweet treat made for any celebration. Here is a quick and easy to make chocolate barfi aka peda. This is a perfect dessert to make for rakhi, diwali or birthdays.

This is a delicious variation to the more traditional peda or milk fudge. Using chocolate and ricotta cheese make this quite a fusion of western and Indian cooking.

Traditional method of making peda/ milk fudge takes quite a long time. It involves boiling the milk until it gets to the creamy, thick consistency.

But this easy burfi recipe uses ricotta cheese and dry milk powder. This helps to make the recipe in less than 30 minutes of hands-on time. The best part is that the texture is very similar to the traditional version.

My family loves chocolate, so I stir in unsweetened cocoa powder. But you can make this ricotta cheese burfi plain and flavor with vanilla and/ or ground cardamom.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make this chocolate burfi recipe:

• Ricotta Cheese - I recommend using full-fat to get the best texture in the barfi. But low-fat is all you have, then go for it.
• Dry Milk powder - again I recommend full-fat milk powder. I use Nestle brand dry milk powder. Indian groceries often carry whole milk powder as well.
• Unsweetened Cocoa powder - any good quality cocoa or cacao powder will work in this recipe. I use Navitas Organics Cacao powder.
• unsalted butter or ghee
• granulated sugar
• Sliced almonds
• Ground cardamom

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make chocolate barfi recipe with milk powder and ricotta cheese:

Line a 8" square baking pan with parchment paper with 2" overhang on 2 sides. Alternately lightly grease a plate and keep ready.

In a nonstick pan on medium heat, melt butter and add the ricotta cheese. Mix and cook until well combined. Add the milk powder, sugar and mix well until smooth and creamy.

Stir in cocoa powder and mix until well incorporated. Add 2 tablespoons chopped almonds and mix. Cook, stirring frequently until the mixture starts to leave the sides of the pan, this will take about 15~20 minutes.

Add ground cardamom and mix well and remove the mixture into the prepared pan into a ¾" thick layer. Sprinkle the remaining 1 tablespoon chopped almonds and press lightly with a rubber spatula. Smooth the top and set aside to cool.

Once the mixture is completely cooled, lift the burfi with the parchment onto a chopping board. Cut into squares or diamonds using a sharp knife. Store in an airtight container in the refrigerator for up to 1 week and enjoy!!

How to ensure that you got the correct texture?

Cooking the milk-ricotta mixture to the correct texture is a critical step in this burfi recipe. If it is not long enough, then the fudge will not set and if it is cooked too much, it will crumble.

Here a few tips and suggestions to ensure the perfect texture to your chocolate burfi:

1. Use a non-stick pan otherwise there is a chance that the mixture will stick to the pan and scorch.
2. Keep the baking pan with parchment or greased plate ready.
3. Once the mixture starts to form a ball and leaves the pan, stir continuously and do not step away. At this stage, it comes together pretty quickly.
4. Once done, cooked mixture should become somewhat dry. It should not stick to the pan or to the spoon.
5. Remove the mixture onto the prepared pan and smooth out while still hot.
6. If the cooled mixture is still sticky, do not fret. Put it back in the pan and cook for another 5~8 minutes until the texture is as noted in point #4.

Expert Tips

• If you want to make traditional burfi, then simply omit the cocoa powder. Stir in 1 teaspoon vanilla extract to make vanilla burfi.
• Make sure to cook the fudge mixture on medium flame and stir constantly. Otherwise the mixture might stick and burn.
• If the burfi does not set and is still sticky, then do not fret. Simply put it back in the pan and cook for another 5~8 minutes until it starts to leave the pan and feels dry.
• You can substitute milk powder with almond powder for a slightly nutty, yet delicious twist to this burfi.
• Burfi can be stored in an airtight container in the refrigerator for up to 1 week.

You might also like

Here are a few more sweet treats you might like:

I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

Recipe Card

Chocolate Burfi | Peda with Ricotta Cheese

This is an easy and delicious Chocolate burfi recipe made with ricotta cheese. It takes less than 30 minutes to make. Perfect edible gift.

Author: Pavani

Print Pin Rate

Cook ModePrevent your screen from going dark

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Course: Dessert

Cuisine: north indian

Servings: 16 Servings

Ingredients

1x2x3x

• 4 tablespoons Unsalted Butter or Ghee
• 2 cups Ricotta Cheese
• 1 cup Whole Milk powder
• ⅔ cup Sugar
• 2 tablespoons Unsweetened Cocoa powder
• ⅛ teaspoon Ground Cardamom
• 3 tablespoons Almonds, chopped

Instructions

• Line a 8" square baking pan with parchment paper with 2" overhang on 2 sides. Alternately lightly grease a plate and keep ready.
• In a nonstick pan on medium heat, melt butter and add the ricotta cheese. Mix and cook until well combined.

  Add the milk powder, sugar and mix well until smooth and creamy.
  4 tablespoons Unsalted Butter or Ghee, 2 cups Ricotta Cheese, 1 cup Whole Milk powder, ⅔ cup Sugar
• Stir in cocoa powder and mix until well incorporated. Add 2 tablespoons chopped almonds and mix. Cook, stirring frequently until the mixture starts to leave the sides of the pan, this will take about 15~20 minutes.
  2 tablespoons Unsweetened Cocoa powder, 3 tablespoons Almonds, chopped
• Add ground cardamom and mix well and remove the mixture into the prepared pan into a ¾" thick layer. Sprinkle the remaining 1 tablespoon chopped almonds and press lightly with a rubber spatula. Smooth the top and set aside to cool.
  ⅛ teaspoon Ground Cardamom
• Once the mixture is completely cooled, lift the burfi with the parchment onto a chopping board. Cut into squares or diamonds using a sharp knife.

  Store in an airtight container in the refrigerator for up to 1 week and enjoy!!

Video

Notes

• If you want to make traditional burfi, then simply omit the cocoa powder. Follow the recipe as is.
• Make sure to cook the fudge mixture on medium flame and stir constantly. Otherwise the mixture might stick and burn.
• If the burfi does not set and is still sticky, then do not fret. Simply put it back in the pan and cook for another 5~8 minutes until it starts to leave the pan and feels dry.
• Use a non-stick pan otherwise there is a chance that the mixture will stick to the pan and scorch.
• Keep the baking pan with parchment or greased plate ready.
• Once the mixture starts to form a ball and leaves the pan, stir continuously and do not step away. At this stage, it comes together pretty quickly.
• Once done, cooked mixture should become somewhat dry. It should not stick to the pan or to the spoon.
• Remove the mixture onto the prepared pan and smooth out while still hot.
• You can substitute milk powder with almond powder for a slightly nutty, yet delicious twist to this burfi.
•  
• Burfi can be stored in an airtight container in the refrigerator for up to 1 week.

Nutrition

Calories: 152kcal | Carbohydrates: 14g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 69mg | Potassium: 200mg | Fiber: 0.5g | Sugar: 13g | Vitamin A: 399IU | Vitamin C: 1mg | Calcium: 171mg | Iron: 0.3mg

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