Ricotta Coconut Fudge (Burfi)

Happy Valentine's day everyone.
I do not really know the history of chocolate and Valentine's day. But, I do know that you make something to feel your loved one feel good. It need not be just chocolate. So, I made these not too sweet Ricotta Coconut fudge or burfi. Instead of using milk powder with ricotta the way we make ricotta peda, I used fine ground coconut powder and the result is an awesome not too sweet but very soft fudge.

One Year back - Homemade Almond Butter
Ingredients:
Ricotta cheese - 2 cups (I used part skim)
Sugar - 1 cup
Unsweetened dry dessicated coconut fine ground - 2 cups (If you can't get this, run the regular one in the blender/food processor to get powder and then measure)
Ghee or butter - 2 TBSP
Cardamom powder or vanilla - 1/2 tsp (optional)

Method:
Grease a plate with ghee. I lined a 8" cake pan with parchment paper. Set aside. Take a thick bottomed vessel. Add butter or ghee and turn on the heat. Once the butter or ghee has melted, add ricotta cheese. Keep stirring on medium flame till it starts bubbling and spitting the water out. Add the sugar and immediately add the coconut powder. Stir. They all come together in 3 - 5 minutes. When there is almost no liquid left and it makes a huge mass, add the flavoring if using and stir for the final time. Pour it on to the grease plate or the parchment paper lined pan. The mixture won't fall like that of fudge. Take a wax paper and cover the entire surface with it. Flatten by pressing on the top of the wax paper. Let it set and cool. When completely cool, cut into desired shape and size. I made them very small just like the size of fudge. You could also make them into balls when cool enough to handle. Garnish with some chopped nuts if desired. My kids won't even touch it if I used any nuts in them. That was the reason for not using any. Store in the refrigerator up to 1 week if it lasts that long.

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