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

Prep Time: 10

Cook Time: 20

Total Time: 30

Course: Dessert

Cuisine: north indian

Servings: Servings

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!!

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.

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