Mango Burfi Recipe With Ricotta Cheese

Place a non stick pan over the medium flame. Pour mixture into a square pan let set in fridge for 4 hours cut into squares.

Mango Almond Ricotta Cheese Bars Mango Badam Burfi

Eggless Mango Ice Cream Recipe Madhurasrecipe Com

Pista Barfi

Dry roast oat flour in a skillet for 3 to 4 minutes on medium low heat.

Mango burfi recipe with ricotta cheese.

Keep the mixing bowl inside the microwave oven and cook it for 5 minutes.
In a large non stick pan add the mango pulp sugar and ricotta cheese.
You need to stir it the entire time.

Blend the ingredients into a puree by hand or with an electric mixer.
Add cashews coconut flour salt and mix well for half a minute to incorporate all the flours.
Turn heat to low heat the entire mixture for 30 35 minutes stirring occasionally.

Next pour the condensed milk to the mixing bowl using a whisk or ladle mix both the cheese and condensed milk nicely so that there are no lumps and the mixture is smooth.
Once it starts drying out add the butter and the dry milk powder and stir and once thats incorporated and starts drying out add the mango pulp.
Stir for 15 minutes then add the cardamom and the nutmeg.

When the mixture is beginning to.
1grease a baking dish with butter.
Add almonds andor pistachios.

Take a microwave safe mixing bowl and add ricotta cheese to it.
3in a pan heat the mango pulp then add the shredded paneer stir well and continue to cook for 5 minutes.
Add ricotta cheese stirring until smooth for about 2 3 minutes.

Set aside step is optional only if using saffron.
A healthy indian dessert that your friends and family will fully appreciate i have seen it happen i promise.
Instructions to make mango burfi recipe 1in a wide skillet use a wide skillet to speed up the process as you have more surface area melt ghee and add the mango pulp cook on medium heat until the pulp begins to bubble and thicken and reduces to half.

Put them in the fridge for about 2 hours to set.
Add sugar mango puree cardamom or saffron and mix well.
I added some coconut chopped super fine with pistachios.

Add the puree to the pan and cook for about five minutes.
Take milk powder in a bowl and add milkwater.
Combine the paneer with the mango puree and add sugar.

Peel and dice the mango.
Let prepare mango burfi step by step.
But before you make the burfi there is the khoya.

Start by toasting the ricotta cheese in a saucepan over medium heat for 10 minutes.
Now add crumbled paneer.
Stir it with a whisk to combine and set aside.

Blend it with the lemon juice and sugar.
2in a bowl add milk and saffron and microwave for few seconds.
Puree the mango pulp in a blender.

Cook the puree on low medium heat for about 15 minutes or until the mixture begins to bubble.
Take the glasses out of the freezer and pour the mango puree gently over the cheesecakes.
Cardamom scented creamy ricotta burfi with just a hint of sweetness topped with toasted almonds.

This indian sweet has a fudge like texture and making it at home means i can control the sugar and fat thats added in.
Mix ricotta with sugar lemon and orange zest.
Keep mixing and the mixture will thicken considerably within a minute or 2.

Put it on top of the crumbled cookies.