To make ricotta cheese burfi, gather 2 pounds of ricotta cheese, 1 cup of coconut powder and 1/2 cup of sugar. Whip the ricotta until it is smooth and fluffy, either by hand or with an electric mixer, and then cook the cheese in a frying pan, adding the coconut powder and sugar in stages. Spread the finished mixture on a greased plate, cut it into diamond or square shapes, and refrigerate it for at least one hour before serving.
During the first stage, cook the cheese until it begins splattering. Cook for an additional 20 to 25 minutes over low heat with the pan covered, or until its water is fully evaporated. Add the coconut powder to the cheese, and continue cooking for two minutes. Throughout this entire process, mash out any lumps, and stir the mixture constantly to avoid burning. Next, introduce the sugar, and cook everything for an additional 5 to 6 minutes, until oil becomes visible in the pan.
If the cheese mixture seems to dry out excessively, add a tiny amount of milk or water to rehydrate it. Place the mixture in the greased plate while it is still hot, cover it with foil or plastic wrap, and smooth it out with a rolling pin until it is approximately 1/2-inch thick throughout. Make sure there are no cracks present in the spread. After making the desired cuts and refrigerating the burfi, check to see that it has hardened. Separate the pieces and serve, or store it in an airtight container for later.