Ricotta Cheese Burfi: Teej Special!
This weekend, the Nepali ladies of Moscow and Pullman celebrated Teej. Teej which means, the third, is celebrated on the third day after the new moon. In Nepal, Teej is celebrated for two days by hindu, particularly by khas women. The first day of Teej is called “dar khane din”. Women celebrate this day by devouring lots of good food, dancing and having a party. On the second day of Teej, married women fast to ensure long life and good health for their husbands, while unmarried women fast in hopes of finding a good husband. During the festival, married women wear red sari and kurtas showing that they are married, while unmarried women wear clothes of many other colors including red. To celebrate Teej, I made Ricotta cheese burfi. Here is a quick and easy recipe. Also, there are a few pictures of the Nepali ladies celebrating Teej in Pullman. Enjoy!
2 lb (907 gram) Ricotta Cheese
14 oz (396 gram) Sweet and Condensed Milk
2 teaspoon cardamom powder
1/4 cup of sugar
1/2 cup of rough ground coconut powder
1 tablespoon butter
1/4 cup of almond shavings to garnish
1. In a large pan, heat ricotta cheese, condensed milk, coconut, cardamom powder and sugar. 2. Heat the mixture until it boils. Once the mixture starts to boil, lower the heat to simmer and cook until the mixture thickens. (Make sure to constantly stir the mixture to minimize burning!) 3. Grease the rectangular glass container with butter. Pour the mixture in the glass container. Let the mixture cool down at room temperature for 10 minutes and then garnish with almond shavings. Place the burfi in the fridge overnight to set up. 4. Cut burfi into small rectangular pieces before serving. 5. Enjoy!