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 the 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. 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!!