Ricotta Cheese Kesar Peda

  

Ingredients

ricotta cheese 400 gm 

milk pdr 1 cup

ghee 2 tbsp

sugar 10 tbsp/ as per taste

milk 2 tbsp

few saffron strands 

cardamom pdr 1/4 tsp 

 

Preparation

In a small bowl, soak the saffron strands in two tbsp 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 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. 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.

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.  

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