Almond Ricotta Fudge/Badam Ricotta Cheese Burfi

This is a simple fudge having the flavors of badam kathli and kalakand in one. This is a great make ahead that is crowd pleasing. This is an easy recipe using almond flour and ricotta cheese that gets ready in under 25 to 30 minutes. Did I tell you that this makes a great and delicious edible gift for festival and holiday season?

All you need is simple three ingredients. Almond flour, ricotta cheese, and sugar. Almond flour can be made at home by powdering the almonds if in case you don't have almond flour available near your area. Almond flour helps in whipping up a quick recipe. Cardamom gives a great aroma to this. This can be replaced by any flavorings of choice. Ricotta cheese is an easy substitute for paneer and helps saving time. 

this can be made in under 30 minutes and this is a great choice for making a quick sweet or dessert. Diwali, Festival of Lights, is around the corner and this is an amazing one to make, share, and enjoy with family and friends. The sugar in this perfect and not overly sweet. If you have a very sweet tooth, add quarter cup more sugar.

October 22 is National Nut Day and Christie is hosting an event in conjunction with National Nut Day. We share a nut based recipe and this fudge is my recipe. We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, follow our Pinterest board, too!

Ingredients
Makes 24-26 pieces

Almond flour - 1 cup
Ricotta cheese - 1 cup
Ghee - 4 tbsp
Sugar - 1 cup
Water - 1/2 cup

Method

Heat the sugar and water in a heavy-bottomed pan, preferable non-stick on medium flame. In 5 minutes it will have a single string consistency.

Now at this stage, add ricotta and slowly stir to have a smooth consistency without any lumps.

Next, add almond flour and cardamom powder, cook and add ghee when it begins to thicken. Cook for 13-14 minutes in total, and the entire mix will not stick to the pan and will swirl easily.

Pour the mixture onto a greased plate. Spread according to the thickness preferred, but atleast 1/2 inch high would look great. Cool for 10 minutes. 

With a knife, cut into diamond shape or square. This makes about 24-26 pieces. When the mixture further cools, separate into individual squares. The squares or burfis will be soft.

Store in airtight container and serve.

Get More Nutty Recipes:

• • Almond Ricotta Fudge from Magical Ingredients
  • Apple Cider Donuts with Pecan Sugar Topping from Hezzi-D’s Books and Cooks
  • Banana Bread Pecan Scones from Blogghetti
  • Chicken with Walnuts from A Kitchen Hoor’s Adventures
  • Chocolate Chip Pecan Pie from Fresh April Flours
  • Maple Vanilla Granola from Art of Natural Living
  • Pecan Sandies from House of Nash Eats
  • Pistachio Crusted Salmon from That Recipe
  • Potica Nut Roll from The Spiffy Cookie
  • Rocky Road Brownies from Hostess at Heart
  • Spiced Chestnut Butter (Conserve de Châtaigne) from Palatable Pastime