Ricotta Cheese Peda - Ricotta Cheese Modak
Ricotta Cheese Peda is rich, creamy, beautifully flavored, and absolutely delicious. Made with just ricotta cheese, sugar, and ghee, infused with saffron this is the simplest peda or modak you can make.
Equipment
- 1 Nonstick pan
- 1 Spatula
- 1 Greased plate
- Measuring cups and spoons
Ingredients
- 1 cup Ricotta Cheese Full-fat
- 2 tablespoon Milk to soak saffron
- 1 tablespoon Ghee
- ½ cup Granulated or fine sugar
Instructions
- In a bowl take 2 tablespoon warm milk and 10 to 12 strands of saffron to soak and set it aside for later.
- Heat a nonstick pan on low heat and add 1 tablespoon ghee to it.
- To the heated pan add 1 cup of ricotta cheese.
- Cook the ricotta cheese while stirring continuously. When the cheese heats up it will melt and spread thin.
- Keep stirring and cooking till the moisture evaporates and the ricotta cheese forms a soft thick mixture. This will take about 20 minutes
- Now add the saffron-soaked milk to it and mix it together.
- Add ½ cup granulated sugar to it and cook it further. The mixture will again melt and then gradually thicken as it cooks further.
- Add ¼ teaspoon cardamom powder and cook it for another 5 to 8 minutes or till the mixture thickens and forms a shape. Do not leave the mixture unattended and stir it continuously.
- Once done then turn off the heat and transfer the peda mixture to a greased plate and let it cool for about 20 to 30 minutes.
- Once the mixture has cooled enough or is slightly warm you can start shaping them into pedas.
- To shape the pedas grease your palm with ghee. Take a tablespoon of mixture in your palm and roll it into a ball. Lightly press in the center with the thumb to make a slight hole or indent.
- Garnish it with slivered pistachio and set it aside to air dry for about 30 minutes.
- Once they air dry place them in an air-tight container until you are ready to serve.
- They will stay good for 2 to 3 days at room temperature or in a refrigerator for up to a week.
Notes
- Do not leave the mixture unattended while cooking or it will stick to the bottom and burn.
- Do not let the mixture dry out completely before shaping them into pedas or they will crumble and not hold the shape.
- Adding food color is completely optional and can be easily skipped.
- Cardamom is just a flavor enhancer, however, the pedas taste absolutely awesome without it.
Tried this recipe?Let us know how it was!