RICOTTA BARFI FOR DIWALI
YOUR SWEET TREAT TO CELEBRATE DIWALI
Diwali is the festival of lights celebrated in Autumn in the northern hemisphere - this year on the 19th of October. Diwali spiritually signifies the victory of light over darkness, good over evil knowledge over ignorance, and hope over despair. To mark this special occasion, start with a really good autumn clean, give your space a once over to have it sparkling (like a spring clean but in Autumn) light some candles and make this sweet dish to enjoy with friends.
I recently made this in the Himalayas under the close guidance of the Chef Sandeep @anandaspainthehimalayas. It’s a gorgeous milky fudge called Burfi, with you can folavour with your choice of rose water, saffron, cardamom or even chocolate and top with all the trimmings, I love pistachio or almonds for a Diwali sweet treat!
INGREDIENTS
900g of fresh organic ricotta (fastrack hack - usually you would boil milk and wait 2 hours for it to cool. By using ricotta there is no waiting time)*
6 tbsp of light jaggery (or add to taste)
⅓-¼ tsp Cardamom powder (approx 4 pods)
A handful of thinly sliced Almonds
Handful of pistachios - thinly sliced or chopped if you can’t find them sliced
*For the ultimate ricotta you can make your own - recipe on page 254 of East by West cookbook.
METHOD
Strain any water from the ricotta and then dry out in a pan on medium/low heat until the water evaporates. Keep it moving, scraping hte sides off the pan and mashing any lumps, adding in the jaggery and cardamom as you go to taste. When the mixture started to leave the sides of the pan it is ready.
Line a dish with baking parchment and pour in the mixture until it’s about an inch think. Place another sheet of baking paper on top using the palm of your hand to smooth the surface.
Remove the top paper and sprinkle over the slice nuts then then lightly press them in.
Allow to cool completely and then slice into shapes using a hot knife and serve.
TIP
Also delicious with some rose water or a few strands of saffron.