Ricotta Cheese Pedha / Peda

Once or twice every week, my Dad used to get some treats on his way back home. Somedays it used to Kandi Pedha or Kesar Pedha. This is my attempt of making Indian Mithai at home. I might dare say, I was pretty successful. Touch Wood! Tasted and looked great! If you are a fan of milk sweets, do try this easy home made Kesar Pedha recipe made of Ricotta Cheese and milk powder.

Ingredients:
Ricotta Cheese (full fat) - 15 oz (about 400 gm)
Milk Powder - 3/4 cup
Whole Milk - 1/2 cup
Sugar - 1/4 cup + 2 tbsp
Ghee/Clarified Butter - 1 tbsp
Green Cardamom/Elaichi - 2 pods
Saffron/Kesar - few strands
Pistachios/Pista - 3

How to make Pedha using Ricotta Cheese:

• Crush cardamom seeds and saffron in a mortar pestle to a fine powder. Finely chop or slice the pistachios or any other nuts of your choice.
• Heat ghee in a heavy bottom kadhai or pan. Add ricotta cheese and stir continuously. Stir until water from the cheese is evaporated and starts forming a lump. It will take about 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 pedha mix. Taste for sugar and add more if required.

• When the pedha mix cools down, but is warm enough to handle, make about 20 round balls.  Flatten them between your palms and garnish them with chopped pistachios.  Enjoy homemade Pedha. Refrigerate the leftover Pedhas.