Microwave Ricotta Cheese Badam (Almond) Burfi

Ricotta Almond Barfi
A desi Mithai Badam Burfi with an Italian Cheese.  This nutrient rich Almond Barfi tastes great and cooking it in a microwave will save you some time.  Traditionally, Khoya or Mava is used to prepare this sweet.  But nowadays, I use Ricotta Cheese which works as the best alternative for our desi Khoya.

Almonds/Badam - 1/4 cup
Ricotta Cheese - 1 cup
Ghee/Clarified Butter - 1 tsp
Sugar - 2 tbsp
Green Cardamom/Elaichi - 2 pods
Saffron/Kesar - few strands
Almonds for garnish - 2

How to prepare Almond Barfi in a microwave:
  • Soak almonds in water overnight or for two hours.  Soaking will enable the almond skin to come off easily.
  • Drain the water and peel the almond skin.  Grind almonds to a fine powder in a blender.
  • Crush cardamom seeds and saffron in a mortar pestle to a fine powder.  Chop 2 almonds for garnish.
  • Grease a tray with few drops of ghee.
Microwave Almond Burfi
  • In a microwave safe bowl, add ghee.  Grease the bowl well with ghee.  Now add ricotta cheese and microwave for 2 minutes.
  • Add almond powder and microwave for 2 minutes.  Lastly, add cardamom, saffron and sugar.  Microwave for another 4 minutes.  Stop the microwave after every one minute and stir.  Keep checking to avoid burning.  Microwave for few more minutes until moisture is lost.
  • Pour the hot Burfi mix on the greased plate.  Spread it evenly and make cuts with a knife while it is still hot.  Let it cool completely before cutting out Burfi squares.  Garnish with chopped almonds and keep Almond Ricotta Burfi refrigerated.


  1. Looks divine,love this quick version,yum

  2. Simply mouthwatering burfis. Excellent preparation.

  3. Wow delicious burfi, cant wait to try.

  4. Looks really great and tempting!!

  5. Hi uma I tried this one...it turned out good...but needed a bit more sugar...buta good recipe

    1. Hi ManasMom, am happy to know you liked Badam Barfi.. I agree sugar could have been little bit more.. but my folks like it less sweet.. Thanks for writing to me :)


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