Barfi (with Ricotta Cheese)

1. On low heat, add 1 tbsp of ghee or butter. Let it heat up and add the ricotta cheese. 

2. Mix well, allowing the cheese to incorporate into the ghee. 

3. Add 1/2 cup of the sugar and stir well. The mixture will become very runny as the sugar melts. 

4. Give the sugar a few minutes to mix together and then add half a cup of the milk powder. Stir well. 

5. Add the vanilla essence to the mixture and stir well. You want to keep stirring thoroughly so the mixture doesn’t burn. 

6. We want to cook the mixture until all the moisture begins to evaporate, resulting in a thick texture. This should take about 15 minutes.  

7. I have added an extra tablespoon of the milk powder to improve the texture. 

8. Once you have a nice, thick mixture, turn off the heat.

9. For this next step, you can either place the barfi mixture in a tray and spread it out, flattening it and cooling it down. Or, you can follow the next steps for what I do. I take a glass plate and allow the mixture to cool.

10. I am going to be using three toppings; melted chocolate, crushed free-dried raspberries and lighted toasted desiccated coconut. 

11. I like to roll out small balls with the barfi mixture, so I take some ghee on my palm and roll out the mixture. Once I have rolled the entire mixture, I’ll add my toppings. 

12. I keep some plain, and some I’ll dip in the chocolate, others in the raspberry and some in the coconut. 

13. These need to be stored in the fridge as they contain dairy and will last for put to a week!