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ricotta cheese peda on the plate

Ricotta Cheese Peda / Kesar Peda with Ricotta Cheese

By Jigna
Making the Ricotta Cheese Peda, a popular Indian sweet, is one of the easy and quick recipes! These Pedas are creamy, rich, fudgy, and perfectly sweetened with a melt-in-the-mouth texture.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Cuisine Indian
Course Dessert, Sweet
Diet Vegetarian
Servings 20 Pedas

Video

Ingredients
  

  • 400g ricotta cheese
  • 1 cup milk powder
  • 2 tablespoon ghee
  • 10 tablespoon sugar or to taste
  • 2 tablespoon milk
  • Few saffron strands
  • ¼ teaspoon cardamom powder

Instructions
 

Preparation

  • In a small bowl, soak the saffron strands in two tbsps of warm milk. Set it aside.

Cooking Ricotta Cheese

  • Take ghee in a heavy-bottomed pan, preferably a non-stick pan, and heat ghee on medium-low heat.
  • Add ricotta cheese. I have used homemade ricotta cheese, but you can use the store-bought ricotta cheese.
  • 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 becomes like a big mass, about 8-10 minutes.
  • To check the right consistency of the mixture, take a small portion and make a ball.
  • If it is smooth, forms a ball, and does not stick to your palm, it is done.
  • 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. When it’s still warm but cool enough to handle, scoop it with a spoon and roll it into a ball.
  • 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 there are some cracks on the sides of the Peda, that is perfectly fine. Ricotta Cheese Peda will still be tender and melt in the mouth.
  • You can use a candy mold, a cookie shape disc, or simply a fork to decorate Milk Peda.

Serving and Storing Suggestions

  • Milk Peda is a popular Indian sweet, and we can serve it for any festival or celebration. We can make it for Holi, Raksha Bandhan, Diwali, and many other festivals.
  • Make Peda for a family celebration or make it for Prasad to offer to God on auspicious occasions.
  • We can keep Peda in an airtight container for up to 2 days at room temperature. But if you live in hot weather, do not keep Peda at room temperature, but refrigerate them.
  • Place the container in the fridge and take it out a little ahead of time before serving. Peda will stay in the refrigerator for 8-10 days.

Variations

  • For white Peda, leave out the saffron strands.
  • If you want plain Peda without any flavor, do not add cardamom powder.
  • For nuts in your Peda, add chopped nuts of choice at the end of cooking.

Notes

  1. Ricotta Cheese: I made the Peda with homemade ricotta cheese, but store-bought ricotta cheese is perfectly fine. If you use store-bought ricotta cheese, the cooking time may vary slightly from what is mentioned in the recipe.
  2. Cooking Pan: Use a heavy-bottomed and a non-stick pan or pot if possible. Also, make sure to stir the mixture often to prevent ricotta cheese from burning and sticking to the bottom of the pan.
  3. Do Not Overcook: Do not overcook the mixture; otherwise, it will become dry, and rolling the Peda will be difficult.
  4. Shaping: While making a ball from the Peda mixture, grease your palm with ghee to make the Peda smooth and easy to roll.
  5. 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.

Nutrition (Approximate Values)

Calories : 104kcalCarbohydrates : 9gProtein : 4gFat : 6gSaturated Fat : 4gPolyunsaturated Fat : 1gMonounsaturated Fat : 2gCholesterol : 20mgSodium : 41mgPotassium : 109mgFiber : 1gSugar : 9gVitamin A : 151IUVitamin C : 1mgCalcium : 102mgIron : 1mg
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