Ricotta Burfi

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Preparation info

    • Difficulty


Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

  • About


  • 1 lb ricotta cheese
  • 4 oz caster sugar
  • ½ tsp cardamom powder and the same amount of cinnamon powder or nutmeg
  • 3 tbsp butter
  • 6 tbsp full-cream powdered milk
  • A few sheets of edible silver paper (you can get these in well-stocked Indian food stores)


  • Melt the butter over low heat, then add the ricotta, cooking slowly for approximately nine minutes.
  • Add sugar and carry on cooking and stirring, adding powdered milk and flavourings a little at a time.
  • The mixture should start to form into a neat ball.
  • Pat into a low, greased baking tray about 2 inches deep.
  • Lay silver paper carefully on top – a lovely but fiddly job – and cool for several hours.
  • Cut into small pieces. It keeps in the fridge for a fortnight.