Ricotta Cheese Burfi

Ricotta Cheese Burfi (Milk Powder Burfi): A Quick, Creamy Indian Sweet You Can Make at Home

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Ricotta Cheese Burfi is a modern, super-easy twist on classic Indian milk fudge (barfi/burfi). Traditionally, burfi is made by slowly reducing milk into khoya/mawa (milk solids), then sweetening and flavoring it. This ricotta version gives you a very similar rich, soft-fudge texture—but in a fraction of the time—because ricotta already contains concentrated dairy solids.

This recipe is inspired by the ricotta + milk powder method (the same style used on Vege Home Cooking): cook everything together until it thickens, then set it in a tray and cut into neat pieces. It’s perfect for Diwali, Eid, family gatherings, gifting, or whenever you want a quick homemade mithai without complicated steps.

What Ricotta Burfi Tastes Like

  • Creamy and milky, like traditional burfi
  • Lightly grainy (in a good way), melt-in-the-mouth
  • Beautiful with cardamom, optional saffron, and nuts
  • Not chewy like caramel—more like soft milk fudge

Ingredients (With Helpful Notes)

Main Ingredients

  • Ricotta cheese (full-fat) – 15 oz / 425 g
    Full-fat gives the best texture and flavor.
  • Milk powder (full-fat) – 1 cup / 100–120 g
    This helps absorb moisture and makes the burfi set nicely.
  • Sugar – ½ to ¾ cup / 100–150 g
    Adjust to taste. Start with ½ cup if you prefer less sweet.
  • Ghee – 1 to 2 tablespoons
    Adds richness and prevents sticking. Unsalted butter also works.

Flavoring (Recommended)

  • Cardamom powder – ½ teaspoon
  • Saffron strands – a pinch (optional), soaked in 1 tablespoon warm milk (optional but lovely)

Garnish (Optional but Pretty)

  • Chopped pistachios or slivered almonds – 2 to 3 tablespoons
  • Edible silver leaf (varak) – optional, for festive look

Equipment You’ll Need

  • Heavy-bottom pan or nonstick pan
  • Spatula (silicone or flat wooden spatula)
  • 8×8 inch (20×20 cm) tray or plate
  • Parchment paper (optional but makes removal easier)

Step-by-Step: How to Make Ricotta Cheese Burfi

Step 1: Prepare the tray

  1. Lightly grease an 8×8 tray with ghee (or line with parchment paper).
  2. Keep it ready because once the mixture thickens, you’ll need to spread it quickly.

Step 2: Start cooking the ricotta

  1. Place a pan on low to medium heat.
  2. Add 1–2 tbsp ghee.
  3. Add the ricotta cheese and cook for 3–5 minutes, stirring often.
    • At first, it may look loose and slightly watery—this is normal.
    • Keep stirring so it doesn’t stick or brown.

Step 3: Add milk powder

  1. Lower the heat to low.
  2. Add milk powder gradually while stirring to avoid lumps.
  3. Mix until smooth and evenly combined.

Step 4: Add sugar + flavor

  1. Add sugar and mix well.
  2. Add cardamom powder.
  3. If using saffron milk, add it now.

✅ The mixture will loosen slightly after adding sugar, then it will start thickening again as you cook.

Step 5: Cook until it becomes burfi consistency

  1. Cook on low heat, stirring continuously, for about 10–18 minutes (timing depends on pan and heat).
  2. Watch for these doneness signs:
    • Mixture becomes thick, glossy, and starts leaving the sides of the pan.
    • It gathers into a soft mass.
    • When you drag the spatula through the center, the line stays for 1–2 seconds.
    • It should look spreadable, not runny.

⚠️ Don’t overcook: if it becomes too dry, the burfi can turn crumbly.

Step 6: Set and garnish

  1. Immediately transfer the mixture to the prepared tray.
  2. Spread evenly (use a greased spatula or place parchment on top and press gently).
  3. Sprinkle pistachios/almonds and lightly press them in.

Step 7: Cool and cut

  1. Let it cool at room temperature for 30–45 minutes.
  2. Refrigerate for 1–2 hours to set fully.
  3. Cut into squares or diamonds.
Ricotta Cheese Burfi

Pro Tips (So It Sets Perfectly)

  • Use low heat after adding sugar—high heat can brown the mixture fast.
  • Stir constantly near the end to prevent sticking and uneven cooking.
  • If your ricotta is very wet, cooking may take longer. Keep going until it thickens.
  • If the burfi feels too soft after chilling, it likely needed a few more minutes of cooking.
  • If it turns dry/crumbly, it was cooked slightly too long—still tasty, just a different texture.

Variations You Can Try

1) Kesar Pista (Saffron Pistachio)

  • Add saffron milk + pistachios on top (classic festive style).

2) Rose Cardamom

  • Add ½ tsp rose water at the very end (after turning off heat).

3) Coconut Ricotta Burfi

  • Add ½ cup fine desiccated coconut along with milk powder.

4) Chocolate Ricotta Burfi

  • Add 2 tbsp cocoa powder (sifted) with the milk powder.

How to Store Ricotta Burfi

  • Store in an airtight container in the fridge for 5–7 days.
  • For best taste, let it sit at room temperature 5–10 minutes before eating.
  • Freezing is possible (up to 1 month), but texture may become slightly grainier after thawing.

Quick Troubleshooting

My mixture is still watery after 10 minutes.
Ricotta releases moisture—keep cooking on low heat and stir until it thickens.

My burfi didn’t set (too soft).
It likely needed a few more minutes of cooking. Next time, cook until it clearly leaves the sides and forms a soft mass.

My burfi is too dry or crumbly.
It was slightly overcooked. Next time, stop cooking a bit earlier and set immediately.

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