Note to self: Don’t these look so colorful and fun to eat?! It was truly an accident how I came about to making these. I had bought some ricotta cheese to make lasagna but then realized that I was making a Béchamel sauce so I didn’t need to use the ricotta. For about a week I had a tub of ricotta just sitting in the fridge staring at me and I had no idea what to use it for. At first I decided to make Rasmalai…a Pakistani milk based dessert with these ricotta cheese balls that are SO yummy but I decided to make barfi instead in my dad’s honor because it was his birthday and it reminded me of him. He LOVES Pakistani desserts so much. I think that’s where I get my sweet tooth from. We both have to have dessert after every meal or even if we’re not eating a meal.
Barfi brings back so many memories…I remember when my sister and I were young my mom would let us help her in the kitchen when making these diamond shaped desserts. It’s so funny how a scent could take you back to a time you thought you had forgotten. It took me back to when I was 6 and I was standing on a stool helping my mom cutting the dessert into diamonds and sticking my finger in it so I could eat it.
Now I definitely have to practice this a bit more as it’s not quite the same as my mom’s. I had to get her on the phone and Facetime her while making it to see if I was making it right. The one thing I would change is adding the color before it gets to the cottage cheese like consistency. Add it when it’s still liquidy so the color blends in really well. You might have to separate it into different pots or make only one color. It was good overall…but going to try again one day when I’m at home and learn from my mom first hand. That and to make Rasmalai as well! Can’t wait!
- 16 oz tub of ricotta cheese
- 1¼ cup carnation powdered milk mix
- 3 tbsp sugar
- In a large sauce pan on medium heat add 16 oz of ricotta cheese, 1¼ cup carnation powdered milk, and 3 tbsp of sugar. (If you want it to be colorful add the food color at this stage, I know in the video I added it after but the consistency would be ideal if you add it now)
- Mix well and cook on medium heat for about 30 minutes or until a cottage cheese like consistency is reached.
- Line a baking tray with a sheet of parchment paper (or if you don’t have parchment paper you can add some butter on the bottom so it doesn’t stick) spread your mixture into a square and let it come to room temperature. (You can put on a pair of gloves and press down to make it easier to mold, be careful though because it’s hot)
- Let it come to room temperature and cut into diamonds or squares.
- Place in the fridge for at least 30 minutes- 1 hour so it can firm up and cool down.