Easy 3 ingredient Indian dessert | Ricotta Burfi | Ricotta Almond fudge

Easy Indian Dessert - Ricotta Burfi

Prep Time 5 minutes
Cook Time 15 minutes


  • 1 cup of Khoya made earlier
  • A pat of butter
  • 1/2 cup fine-grain sugar
  • 1/2 tsp Cardamom seeds or powder
  • 1/2 cup blanched and slivered almonds
  • A plate for setting the fudge along with parchment wax paper


  1. Start a pan on medium heat and add in a pat of unsalted butter.
  2. Add the khoya, stir and break it up a little.
  3. Add in the sugar.
  4. Stir and fold repeatedly till the sugar has melted and blended well with the khoya.
  5. The mixture should not brown at all. Once blended well turn it off and let the fudge cool down.
  6. In the meanwhile set up a plate with parchment paper.
  7. Lightly toast the almonds for the burfi topping. Slivered almonds don't take too long. You could top the burfi with untoasted nuts but the nuttiness flavour will not be the same.
  8. Spread the burfi mixture on the paper in a layer approx. 1/2 in deep.
  9. Top with the almonds and even out.
  10. Cover it and refrigerate for a few hours.
  11. Slice with a sharp knife in the shape desired. Squares and diamonds work well.
  12. Enjoy!