This recipe uses ricotta cheese as a base, rather than making your own cheese at home, and utilizes sugar, ghee (clarified butter) and whatever you want to flavor it with. That's it. It's intensely sweet stuff. One batch I made used saffron and pistachios, this one used cardamom and almonds.
The main problem is that the stuff is meant to be poured into a greased pan and then cut into squares, not poured into cupcake papers which it adheres to with nefarious intent. It's like a cross between pudding, cake, and honey. I also think I just missed a step somewhere, though after reviewing many recipes I still can't figure it out what it might have been.
But really, I should stop focusing on the negatives. It really was good, a bit difficult to eat, but good.
I don't think I'm done tooling around with this recipe, but I have some other cupcake ideas I want to move on to. This recipe really is simple and takes only a little bit of active cooking time, so I think if you pour it in a pan and not a cupcake paper (or maybe Pam the papers first?) you should be fine.
Part of this blog is extolling my successes and admitting my not so successes. This is the latter. Flavor is right on I think, but we need to work on the structure and texture. Maybe chickpea flour will temper things out? If anyone out there knows burfi, I welcome any advice and e-mails.
Other than that make some of this "cupcake" to spread on your waffles!
Burfi Cupcakes with Almonds & Cardamom
Makes 8 cupcakes
What You'll Need...
2 cups of ricotta cheese
3/4 cup of ghee (clarified butter)
1 teaspoon of cardamom powder
1 1/2 cups of sugar
What You'll Do...
1) Mix the cheese, sugar, and cardamom. It will be liquidy.
2) Fry in a big pot in the ghee. Fry the mixture until it turns light golden brown. Pour it over a greased tray or in greased (use Pam spray) cupcake papers. Sprinkle almonds.
3) Chill and cut into squares or serve in the papers.
Ricotta Alternative: Simmer milk with a few drops of lemon juice. When it separates into solids and liquid, strain out the solids and use in place of the ricotta.