I love the caramelized taste of Laal Burfi. It reminds me of the Burfi or Peda sold in Mathura and Ayodhya in India. I have tried many ways to accomplish this flavor and color in my Laal Burfi until I started using brown sugar. This allowed me to get the right color without having to add a lot more coco powder which made the Burfi too chocolaty taste. I love chocolate and make a two layer Chocolate Burfi which is very popular with my kids but the coco in Laal Burfi is mainly for color. I also added powdered almonds for the granular texture and used very little butter.
Try Laal Burfi, you will love the flavor and fudge like texture!
About 24 pieces
2 tbsps. unsalted butter or ghee
2 cups dark brown sugar
1 1/2 cups almond powder (coarsely ground)
15-16 ozs. ricotta cheese
1 tbsp. coco powder
1 1/2 tsps. cardamom powder
1/2 cup cashew pieces, roasted, unsalted
1/2 tsp. butter or ghee to grease the cookie sheet.
- Butter a small baking pan or cookie sheet with at least 3/4 inch sides and set aside.
- Melt butter in a non-stick saucepan on medium heat.
- Add sugar, stir until it melts completely and looks like a smooth paste.
- Add almond powder, stir for a minute.
- Add ricotta cheese, coco powder and cardamom.
- Continue to stir and cook until Burfi batter is thick and pulls away from the sides of the pan.
- Spread 3/4 inch thick into a square or rectangle on the buttered cookie sheet. Pat down with your hands for uniform thickness.
- Sprinkle cashew pieces and gently press them into Burfi.
- Cool completely, cover and cool in the refrigerator before cutting into small rectangles or squares.
Copyright © Rashmi Rustagi 2013. All Rights Reserved.