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

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 of the moisture is evaporated 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.

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 you need to.

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.

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 to cook it further.

Once you get the right consistency of the mixture, add cardamom powder.

Mix well and turn off the heat.

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.

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.

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.