Chikoo Burfi

Chikoo Burfi


    • 6 chickoos
    • 1  1/2-cup sugar
    • 6-7 cardamom powder
    • 150 grams ricota cheese
    • 1-tbsp. ghee


Peel and chop the chikoos. Roast in a frying pan and add ghee. Roast on low heat until it becomes like a lump. Add sugar. When sugar dissolves add ricota cheese, cardamom powder. Cook until it thickens and spread in a pan.

Decorate with crushed charoli. Let it cool and then cut into the pieces.