Apple and Ricotta cheese...hmmm interesting combo, right? I thought the same when I saw this recipe at sailajakitchen.com. I was always intrigued by ricotta cheese. So I read up on it and found it interesting that Ricotta is produced from whey, the liquid separated out from the curds when cheese is made. For additional information check here . I think ricotta cheese can be substituted with khoya/kova. This has very little fat content as I made this with low fat ricotta cheese. Slightly guilty free indulgence !! Yei !! Yippie!!


Ingredients -


Sweet Apples  Grated 3 cups
Ricotta Cheese 1 cup
Sugar 1/2 cup
Nuts (Almonds, Cashews and Walnuts) Coarsely Powdered 1/2 cup
Ghee (Clarified butter) 2-3 tsp
Cardamom powder 1 tsp

Method of preparation - 

In a non stick pan on a medium-high flame, add a tsp of ghee and fry the grated apples until the juice evaporates and the apples are done. If non-stick pan is not used, more ghee needs to be added. And check to see if the apples are sweet. I used the Fuji apples which are sweet, crunchy and juicy too.


After the apples are cooked well, add sugar and powdered nuts and stir well. Make sure the mixture doesn't get burnt.


Add the ricotta cheese and stir well until the mixture gets consolidated into a soft dough.


On a greased plate spread the burfi mixture into a thin layer and run a greased knife/pizza cutter to make any shape. Alternatively I used a parchment paper on a plate and spread the burfi mixture. This eliminates the addition of more grease!!


After it cools, refrigerate for an hour or so. Refrigeration ensures that they solidify a little and retain their shape and can be taken out for fulfilling our cravings!!

Makes 25 medium sized burfis
Preparation Time 40 min
Posted by Harini on Thursday, April 8, 2010

1 Responses to Apple Burfi / Apple Kova

  1. Priya Says:
  2. Tempting and delicious apple burfi, wat a fantastic way to consume apples na..

     
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