How to Make Gluten Free Almond Pistachio Fudge

by Kathy Gori

A fast and easy form of Indian burfi


  • 1 Can sweetened condensed milk
  • 16 Ounces Container of Ricotta
  • ½ Teaspoons Rose water
  • ¼ Teaspoons Ground cardamom
  • 2 Tablespoons Finely chopped pistachios
  • 2 Tablespoons Finely chopped almonds
  • Instructions

    Step 1

    Mix the ricotta and condensed milk together well.

    Step 2

    Pour the mixture into a microwave safe bowl. Cook the mixture in the microwave uncovered for 5 minutes.

    Step 3

    While it's cooking, chop the pistachios and almonds and set them aside.

    Step 4

    When the 5 minutes have passed, take the ricotta and condensed milk out and mix it up well.

    Step 5

    Pop it back in the microwave for 3 minutes uncovered. Whip it up again. Pop it back in for another 2 minutes covered.

    Step 6

    Whip it some more.It will start to darken and thicken as you whip it. Put it back in for another 2 minutes partially covering the bowl. Whip it up again.

    Step 7

    Micowave it for another 6 minutes. Take it out of the microwave every 3 minutes stir, then pop it back in again. When it's done stir in1/4 tsp of ground cardamom and 1/2 tsp of rose water.

    Step 8

    Pour the mixture into a lightly buttered square pan. Press it down well and flatten it. Sprinkle the top with the ground pistachios and almonds. Press them in well.

    Step 9

    Cover the pan and either chill it in the fridge for a hour to set, or set it out on a counter for a few hours.

    Step 10

    When you are ready to serve cut it into squares.