Pedas are very popular sweets in India, and I will share how to make them quickly using ricotta cheese. Moreover, I have added saffron and cardamom for the warm and pleasant flavors. Jump to:About Ricotta Cheese PedaWhy Ricotta Cheese?IngredientsHow To Make Ricotta Cheese PedaServing and Storing SuggestionsVariationsHelpful TipsMore Indian SweetsRecipe Card
About Ricotta Cheese Peda
Peda or Kesar Peda is a traditional sweet originating from the town of Mathura, located in the modern state of North India. In India, Peda is eaten on a variety of occasions. From a child’s birth to the wedding ceremony, the celebration is incomplete without feeding Peda to each other. However, this sweet is famous for its purity and is often used as a prasad, a vegetarian food religiously offered to God. The tradition of making Peda as prasad is carried out in hundreds of temples around the world. The traditional way to make Peda is to cook the milk until it becomes a thick and creamy mixture. I have already posted the recipe for Milk Peda using this method. And this time, I have brought a relatively quick and easy recipe to make Peda at home. This recipe is about making Peda using ricotta cheese and milk powder. Also, I have used Homemade Ricotta Cheese to make this creamy and delicious Kesar Peda. They have warm and pleasant flavors of saffron and cardamom, and these Pedas are absolutely melt-in-the-mouth. The recipe is straightforward and quick. It requires only a few ingredients.
Why Ricotta Cheese?
Ricotta Cheese is soft, moist, and slightly sweeter. Using ricotta cheese means we will have a tender, melt-in-the-mouth Peda. It is also an excellent alternative to Mawa or Khoya. So, if you do not have Mawa, you can easily use ricotta cheese. Making ricotta cheese at home is easier and quicker than making homemade Mawa or Khoya. Ricotta Cheese is very creamy, and it makes Peda creamy and rich. So, this cheese is good for making Malai Peda at home.
How To Make Ricotta Cheese Peda
Preparation
Soak the saffron strands in two tbsps of warm milk in a small bowl. Set it aside.
Cooking Ricotta Cheese
Take ghee in a heavy-bottomed pan, preferably a non-stick pan. Instead of ghee, you can also use unsalted butter.
Heat ghee on medium-low heat.
Add ricotta cheese. I have used homemade ricotta cheese. If you use store-bought cheese, the texture may be a little different.
Mix well to combine, and cook the mixture on low heat.
Stir the mixture frequently to prevent the ricotta cheese from burning and sticking to the bottom of the pan.
Soon, ricotta cheese will release moisture, and the mixture will become thinner and very moist.
Continue cooking and stirring until most moisture evaporates from the ricotta cheese. At this point, the cheese will become like a thick and creamy dough ball. It will take about 8-10 minutes. If using store-bought ricotta cheese, it may take longer.
Making Ricotta Cheese Peda Mixture
Now add sugar, milk powder, and saffron-soaked milk.
Mix well to combine, and continue cooking. Make sure to stir the mixture more frequently. Once everything is well combined, taste the mixture and add more sugar if needed. Continue cooking until the mixture becomes thick and like a big mass. It will take about 8-10 minutes.
To check the right consistency of the mixture, take a small portion and make a ball. It is done if it is smooth, forms a ball, and does not stick to your palm. If it sticks to your palm and does not form a ball, continue cooking it further.
Once you get the mixture to the right consistency, add cardamom powder. Mix well and turn off the heat.
Rolling The Peda
Transfer the Peda mixture onto the plate and spread. Do not let it cool completely. Scoop it with a spoon and roll it into a ball when it’s still warm but cool enough to handle.
Shape and decorate the Peda as you desire. For the smooth edges, grease your palm with ghee and then roll the mixture into Peda. If the sides of the Peda have cracks, that is perfectly fine. The Ricotta Cheese Peda will still be tender and melt in the mouth. To decorate Milk Peda, you can use a candy mold, a cookie-shaped disc, or simply a fork.
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Cooking Pan: If possible, use a heavy-bottomed non-stick pan. Stir the mixture often to prevent the ricotta cheese from burning and sticking to the bottom of the pan. Do Not Overcook: Do not overcook the mixture; otherwise, it will become dry, and rolling the Peda will be difficult. Shaping: While making a ball from the Peda mixture, grease your palm with ghee to make the Peda smooth and easy to roll. Decorating: To decorate the Milk Peda, use candy molds or a cookie-shaped disc. I used a cookie-shaped disc by pressing it lightly on the Peda.
