Mango Burfi

Additional notes:
Mango pulp is relatively sweet, so you shouldn’t need a lot of added sugar, but feel free to add sugar to taste.
Use a spoon that is comfortable to hold. You’ll be stirring almost the entire time!

Start by toasting the ricotta cheese in a saucepan over medium heat for 10 minutes. You need to stir it the entire time.

Once it starts drying out, add the butter and the dry milk powder and stir, and once that’s incorporated and starts drying out, add the mango pulp.

Stir for 15 minutes then add the cardamom and the nutmeg. Taste the mixture to see if you need to add more sugar. Keep stirring until it starts pulling away from the sides of the saucepan, or until it starts taking shape.

To test it, take a little bit of the mixture and drop it on a plate. If you can touch the mixture without it sticking to your fingers, it’s done.

Pour into a greased pie pan or sheet pan and spread into an even layer. Cover and put it in the fridge to harden for 2-3 hours.

Optional garnishes are slivered almonds, crushed pistachios or edible foil.

Cut into squares and serve.