Ricotta Cheese Pedas

Pedas are Indian dessert traditionally made with mawa and added with different flavorings like cardamom, saffron and others. Mawa or khoya is basically evaporated and dried milk solids and is used in making of many Indian sweets. So I made these Ricotta Cheese Pedas with ricotta cheese, milk powder and sugar. These Ricotta Cheese Pedas are so delicious, rich, creamy and melt-in- mouth and so satisfying. Using just a few ingredients, these pedas are ready in a jiffy and simply irresistible. You just can’t stop after having just one.

Festivals and Sweets go hand in hand. No festival or celebration is ever completed without desserts or sweets. As Indians, we look forward to all our festivals and even more to our festive food. One such festive which is right around the corner is –Raksha Bandhan, also known as Rakhi Purnima or Rakhi. This festival of Raksha Bandhan celebrates the bond between a sister and a brother. The sister ties a rakhi on her brother’s right wrist as a part of the tradition.

I had made my Blueberry ricotta cake just last week and had some ricotta cheese left. I knew I had to put it some use and Raksha Bandhan seemed like a perfect occasion. The process of making pedas from mawa is a long process and time consuming. Instead of using store brought Mawa, I used ricotta cheese as an alternative to mawa. And it was just PERFECT!!

Ricotta Cheese Peda

Recipe by Samrudhi MaheshCourse: DessertCuisine: IndianDifficulty: Easy

Servings

14-15

servings

Prep time

5

minutes

Cooking time

25

minutes

Total time

30

minutes

Ingredients

• Ricotta Cheese (full fat) – 250 grams

• Milk Powder – 1/2cup

• Milk – 1/4 cup

• Sugar – 1/4 cup

• Ghee/Clarified Butter – 1 tablespoon

• Elaichi (Green Cardamom) powder – 1/2 tablespoon

• Saffron/Kesar – few strands (optional)

• Almonds – for garnishing

Directions

• In a heavy bottom kadhai or pan on a low-medium flame add ghee. Then add the ricotta cheese and stir continuously. Stir until water from the ricotta cheese is completely evaporated and it starts forming a lump. This takes around 15 – 20 minutes.
• Now add sugar, milk powder, milk, saffron and/or cardamom. Stir at low flame until all the ingredients are mixed well. Continue cooking until milk evaporates and you get a soft, moist peda mix. At this stage you can taste the sweetness and you can and add more sugar if required.
• When the peda mix cools down, but is warm enough to handle, grease your hands and make round balls. Flatten them between your palms and garnish them with chopped nuts of your choice. Refrigerate the leftover Pedas.

Notes

• These Peda stays fresh for 4-5 days in the refrigerator.
• Use full fat ricotta cheese for the best tasting peda.
• Adjust the amount of sugar according to your preference. 
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