Meva Burfi is a delicious and healthy way to ensure you get your daily dose of nutrient-rich nuts, especially for kids who might not eat enough. One day, I came up with this recipe when I set out to make Almond Burfi but realized I didn’t have enough almonds. I improvised by adding walnuts, which brought a delightful flavor twist. While walnuts aren’t typically used in Indian desserts like Burfi, they pair wonderfully with the traditional ingredients. To enhance the flavor and color, I added coconut, cashews, and pistachios, each nut contributing its unique taste. The original Almond Burfi recipe didn’t require added butter due to the high-fat content of the almonds, and I maintained that in this version, with a touch of cardamom to tie all the flavors together.
Ricotta cheese adds milk protein and the moisture needed to soften the nuts, giving the Meva Burfi its signature fudge-like texture. You can customize the recipe by adjusting the proportions or substituting other nuts like pecans, pine nuts, or shelled pumpkin seeds—keep the total quantity of ground nuts close to 2 1/3 cups.
ingredients:
1/2 cup walnuts
1/2 cup almonds
1/2 cup cashews
1/4 cup pistachios
1/4 cup coconut powder
15-16 ozs. ricotta cheese
1/8 tsp. salt
1 1/8 cups sugar
1/2 tsp. cardamom powder
preparation:
- Mix all the nuts and coarsely grind them in a food processor until they look like bread crumbs. Do not grind them too fine. You will have about 2 1/3 cups of ground nuts.
- Lightly butter one-half of a 1/2 inch deep, 10×14 cookie sheet and set aside.
- Heat a medium saucepan, preferably non-stick.
- Add ricotta, salt, and sugar. Stir occasionally until the sugar is melted and the ricotta is bubbly.
- Add nuts and cardamom.
- Continue cooking and stirring until the mixture leaves the sides of the pan, about 12-15 minutes.
- Transfer to prepared pan, spread with a spatula, and pat Burfi down.
- Cool. Mixed Nut Burfi will have a soft, fudge-like texture.
- Cut into squares and serve! Refrigerate any leftovers.
Copyright © Rashmi Rustagi 2012. All Rights Reserved.
