Rose almond burfi

These flavors work SOO well together and how bootiful do they look?! I adapted this recipe from Chands kitchen and adapted it into a two layer burfi. It was super easy to make and totally worth it. I would suggest cooking it a bit longer than what I said in the video because they were a tad bit on the soft side, but overall, the flavors were delicious. I also changed up the recipe by removing a lot of the water content from the ricotta before even putting it in the pot by dabbing it with paper towels and microwaving it. This should make the perfect consistency for the burfi. I also loved the addition of white chocolate on top but you seriously don’t even need it. Don’t skimp out on the almonds though! They provide a really nice texturally component to the burfi. Ever since I saw this on Pinterest I was super excited to try this and I couldn’t stop eating them. Try it out and lemme know how it goes!

Ingredients:

Ricotta mixture Ingredients:

  • 15 oz tub ricotta cheese
  • 15 oz tub ricotta cheese

Almond layer Ingredients:

  • 1 tbsp ghee
  • 7 oz condensed milk
  • 1/2 cup sugar
  • 2 tsp almond extract
  • 1/2 cup carnation milk powder
  • Cooked 15 oz ricotta

Rose layer Ingredients:

  • 1 tbsp ghee
  • 7 oz condensed milk
  • 1/2 cup sugar
  • 1 1/2 – 2 tbsp rose water
  • 1/2 cup carnation milk powder
  • few drops of red food coloring
  • Cooked 15 oz ricotta

Garnish Ingredients:

  • Slivered almonds
  • Edible rose petals
  • White chocolate drizzle

Directions:

  1. Take out ricotta on a paper towel lined plate and press with more paper towels to remove any excess moisture. Then place into a bowl, cover with a paper towel and microwave it for 2 minutes.
  2. In a non stick pot add the microwaved 15 oz ricotta cheese and mix well. Cook for about 5-8 minutes on medium heat until thickened. (Continuously stir with a rubber spatula)
  3. Remove into a bowl.
  4. In that same pot we’ll start with our almond layer. In a bowl mix 7 oz condensed milk and 1/2 cup carnation milk powder. Mix well.
  5. Add ghee to the pot, then add the carnation/condensed milk to the pot. Add sugar, and almond extract and cook for 3-4 minutes on medium heat.
  6. Add in the ricotta, and mix well. Cook for about 5 minutes or until thickened.
  7. Pour the almond layer into a parchment lined 8×8 inch dish.
  8. In that same pot we’ll make our rose layer.
  9. Take out ricotta on a paper towel lined plate and press with more paper towels to remove any excess moisture. Then place into a bowl, cover with a paper towel and microwave it for 2 minutes.
  10. In a non stick pot add the microwaved 15 oz ricotta cheese and mix well. Cook for about 5-8 minutes on medium heat until thickened. (Continuously stir with a rubber spatula)
  11. Remove into a bowl.
  12. In a bowl mix 7 oz condensed milk, and 1/2 cup carnation milk powder. Mix well.
  13. Add ghee to the pot, then add the carnation/condensed milk to the pot, add 1 1/2 – 2 tbsp rose water, 1/2 cup sugar, and cook for 3-4 minutes on medium/medium high heat
  14. Add in the ricotta, and mix well. Cook for about 5 minutes.
  15. Pour the rose layer right on top of the almond layer into the parchment lined 8×8 inch dish.
  16. Garnish with food safe rose petals, and slivered almonds.
  17. Let it cool overnight in the fridge.
  18. The next day remove the burfi from the dish by lifting it by the parchment paper.
  19. Using a knife or cleaver and trim the edges, cut into squares.
  20. Drizzle with white chocolate, garnish with more rose petals and slivered almonds and enjoy!

Recipe adapted from: http://www.chandskitchen.com/rose-barfi/

Leave a Reply