Khoya Balls/ Fusion Balls

 
 
Few months ago I got a burfi recipe from a good friend of mine. I liked it so much that it became a staple at every special occasion in our family. My husband’s weakness for coconut burfi made me tamper with the original burfi recipe. I created a recipe that is basically a mix of khoya burfi and coconut burfi. I added some color since I’ was making these for the festival of Holi.
 
 
 
 
These ladoos are easy to make as the main ingredient, ricotta cheese, is easily available & easy to cook. If you have indulged in any common Italian foods such as lasagna, ravioli or cannolis, chances are you have had ricotta cheese. For us, Indians, it is a very good substitute for ‘Khoya’.
 

The total cooking time for these  will fit into the tight schedule of any busy  woman !
 
 
Makes:   2 dozen                                    Serving size :  2
Preparation time : 10 minutes                Cooking time :  6-8 minutes
Cooling time: 5 minutes                          Ready in : 30 minutes                           
Course:  Dessert                                     Difficulty level: easy                                  
 
 
Ingredients:
 
·         1 cup fat free ricotta cheese( any grocery store)
·         ½ cup sweetened condensed milk
·         1/2 cup unsweetened shredded coconut  (baking section of  any grocery store)
·         1/3 cup non fat dry milk powder
·         2 table spoons  unsalted butter
·         1 teaspoon elaichi ( green cardamom) powder ( any Indian store)
·         Food colors ( optional )
 
Directions:
 ·          
     Mix all the ingredients in a medium bowl.
·        Microwave it for 6-8 minutes, stirring it every two minutes. You know its cooked when you start getting a nice aroma & also by the look of it.
·         Let it cool for 4-5 minutes.
·         Add food colors to it  (optional) & mix well.
·         Make small balls  (any size you want ) . I usually make 1.5 inches round balls which makes around 2 dozen coconut balls.
 
 
 
 
Future variations:
 
  • You can use dry fruit. I don’t like them in any dessert, so I don’t use them.
  • If you want to make  burfi/fudge , you need to spread the cooked mixture on a plate & then cut it into small squares.
  • If you skip coconut, you will get plain burfi which is as tasty as this one. 
 
Nutritional Information:
 
Ricotta cheese is a mixed bag as far as its healthfulness goes.
The good:  It is low in Sodium. It is also a good source of Protein, Calcium and Selenium.
The bad:  It is very high in Saturated Fat ( That’s why I use non fat versions ! )
 
More about ricotta cheese:

Ricotta cheese is a commonly-available cheese used as a filling for lasagna and stuffed shells, as well as a pizza topping, and even as a filling for Italian desserts such as cheesecakes & cannoli. It is made from whey — a cheese by-product from cheeses like mozzarella and provolone.

Italian ricotta is typically made from the whey of sheep, cow, goat, or water buffalo milk, the American product is almost always made of cow‘s milk whey.
 
It also makes a suitable substitute for mayonnaise in traditional egg or tuna salad and as a sauce thickener.

7 Comments

  1. Pingback: Happy Holi | Polka Dots and Curry

  2. delicious coconut colourful burfi..<br /><br /><br />Visit my space when time permits<br />Erivum Puliyum<br />http://erivumpuliyumm.blogspot.com

  3. this is such a wonderful, easy recipe and a very pleasing dish! love it – bookmarking dear to make and following you 🙂 please do visit my blog and would love for you to follow it – cheers, and hope to be back here often 🙂 Priya

  4. wow they r so colorful! nice!

  5. remember eating the plain ones at your place..delicious !! And btw credit should always be given where it is due and u deserve all of it for my &quot;SAAG&quot; recipe !

  6. I like the colorful laddoos! <br />And i love the details in the posts… lets u know beforehand the time commitment needed…

  7. Coconut is a weakness in our house too. I am sure this will be a favorite.

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