Serves: 30
Total Calories: 171

1/2 pint heavy cream
1 cup sugar
1 pound part-skim ricotta cheese
1 cup instant dry milk powder
1/2 to 1 teaspoon ground green cardamom seeds

1. In a large nonstick wok or saucepan, boil together the cream and sugar over medium-high heat until it bubbles vigorously.

2. Add the ricotta cheese, dry milk, and cardamom seeds, increase the heat to high, and bring to a boil. Reduce the heat to medium-low and simmer, stirring constantly, until the mixture thickens and pulls away from the sides of the pan, about 15 minutes. During the last 5 minutes of cooking, mix in the nuts and other flavors of your choice.

3. Place on an 11 x 8-inch baking or any other tray or dish with raised edges and, with a spatula, flatten into a smooth 1/2- to 3/4-inch-thick layer. Garnish with the silver leaves and refrigerate until somewhat firm, at least 2 hours. (Warm burfee is very soft and does not retain its shape or cut well.) Cut into 1-inch or larger squares, rectangles, or diamonds. Transfer to a platter and serve, or layer in airtight containers with wax paper separating each layer and store in the refrigerator.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 30
Total Calories: 171
Calories from Fat: 24

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