Burfee

1 container of Ricotta cheese (30 ounces)

5 cups non-fat dry milk (use only what you need)

1 and 1/2 cups of sugar

10 - 12 cardemon pods (pick the ones that have black seeds, remove skins, slightly crush the seeds)

1/2 cup of crushed pistachios or sliced almonds

Pour Ricotta cheese in a thick bottom pan and set the temperature toMedium.  Stir the cheese for 2 - 3 minutes with a wooden spoon.  Pour 5 cups of dry milk in the cheese, then keep on stirring them for about 5 minutes.  Always make sure that the bottom of the pan does not get    burn.  Pour sugar and cardemon seeds into the mixture and the rest of the dry milk.  Stir the mixture for about 10 minutes or until you can see that it is not wet anymore.  Pour the mixture into a 10x13 pan (metal or glass).  Try to smooth the surface with the wooden spoon or a spatula.  Let the mixture cool down then sprinkle the pistachios or almonds on top.  Put a piece of Saran wrap on top of the surface and try to press the nuts into the cheese and also to even the surface more.  Put the burfee in the fridge until ready to serve.  Cut them into shapes.

NOTE: You can freeze the burfee for a month in the freezer.  Let it thaw for a few minutes before serving.