Tuesday, September 21, 2010

Burfa - Recipe

Bobbi Sinha-Morey’s Burfi

*Please note that silver foil can be obtained from any Indian food store. It's an edible, very
fine silver used exclusively for sweets.

1 lb. ricotta cheese 2 tsps. almond extract
1 cup sugar 2 Tbsps. sultanas
1/4 lb. butter 2 Tbsps. pistachios, chopped
3 1/2 cups powdered nonfat milk 1 Tbsp. flaked coconut
1 cup nonfat milk silver foil (optional)

Beat the ricotta cheese until smooth and gradually stir in the sugar. Set aside.

Melt the butter in a two quart pot and add the ricotta cheese, powdered milk,
and liquid milk. Cook over medium low, constantly stirring with a wooden spoon for
twenty minutes or until the mixture leaves the sides of the pot and becomes very
thick. Take care not to burn the mixture. Turn off the heat and stir in the almond
extract. Transfer this to a lightly greased pie-shaped glass dish and smooth the top.
Garnish with the sultanas, pistachios, and coconut and decorate with the silver foil.
Refrigerate for two hours and cut into squares or diamonds. Serves 4-6.

Contributed by Bobbi Sinha-Morey, author of ...Sorcerous At Breakfast A wonderful collection of bewitching poetry .... another feast of imagery by the author of The Sylvan and Tears Of A Mourning Rose.

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