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Chocolate Burfi | Peda with Ricotta Cheese

Quick & easy recipe to make barfi with chocolate. Made with ricotta cheese and milk powder, this is a delicious treat perfect for any occasion.
Author: Pavani
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Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Course: Dessert
Cuisine: north indian
Servings: 16 Servings

Ingredients

  • 4 tablespoons Unsalted Butter or Ghee
  • 2 cups Ricotta Cheese
  • 1 cup Whole Milk powder
  • cup Sugar
  • 2 tablespoons Unsweetened Cocoa powder
  • teaspoon Ground Cardamom
  • 2 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.
  • 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!!

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.
  • Burfi can be stored in an airtight container in the refrigerator for up to 1 week.

Nutrition

Calories: 145kcal
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