Almond Ricotta Fudge (Almond Burfi)

•   Line a 4 x 8 loaf pan with parchment paper overhang.

•   Soak 1/4 tsp of saffron threads in 2 tbsp of warm milk.

•   Remove the skin of the cardamom pods and ground the seeds into a powder.

•   Melt ghee/butter in a non stick pan. Add ricotta cheese, milk powder, almond flour, and sugar. Cook on low to medium heat for 10 minutes till the mix comes together.

•   Divide the mix into 2 batches. Add cardamom powder to one batch and mix well. Add saffron milk including the saffron threads to the other batch and mix well.

•   Spread the white cardamom layer into the prepared pan. Transfer the saffron flavored mix on top of the first layer and spread it evenly. Cover it with a plastic wrap and refrigerate for 4 hours.

•   After 4 hour, carefully remove the fudge from the pan. Cut into 5 equal sized bars. Divide each bars into 2. Cut each piece diagonally into half to get 2 triangles from each piece. Serve them cold.

Expiry:
These Almond Ricotta Fudge/Almond Burfi can be stored in air tight container in the refrigerator for 1 week.

Use a mortar and pestle to grind the cardamom seeds. Alternatively you can use SELEFINA ground cardamom seeds.