We love how peda has stood the test of time as a beloved Indian sweet. It’s a favorite treat for special moments and celebrations
Our twist on the tradition uses ricotta cheese to give a creamy texture that melts with each bite. It’s easy to make at home with a few simple steps. We’ll keep the flavors classic but add our own spin on this iconic dessert
Tools And Equipment
- Heavy-bottomed saucepan: This helps us maintain consistent temperatures so our ricotta cheese mixture does not stick
- Wooden spoon: We rely on this to stir everything thoroughly
- Measuring cups and spoons: We achieve accurate measurements for sugar and flavorings
- Silicone spatula: This is key for scraping the bottom and sides of the pan
- Reliable stovetop or induction cooktop: Steady heat control ensures our peda sets perfectly
Ingredients
We gather the following items to achieve creamy peda with a balanced sweetness. Each component supports the classic flavor while adding a modern texture.
| Ingredient | Quantity |
|---|---|
| Ricotta cheese | 2 cups |
| Sugar | 1 cup or adjust to taste |
| Ghee | 2 tablespoons |
| Milk powder | 1/2 cup |
| Cardamom powder | 1/2 teaspoon |
| Saffron strands (optional) | A pinch |
| Chopped pistachios (optional) | 2 tablespoons |
Ricotta Cheese Notes
We select ricotta cheese with a smooth consistency to keep lumps away. We lightly drain it if it seems too watery. We avoid pressing out all moisture because we need enough creaminess to form the soft base of our peda. We also ensure the cheese is at room temperature so it incorporates faster during cooking.
Directions
Here is our simple method for cooking creamy peda with ricotta cheese. We will guide you through each step for best results.
Prep
- Gather all ingredients on your work surface.
- Keep the ricotta cheese at room temperature for easy blending.
- Lightly grease a plate with ghee to prevent the peda from sticking after shaping.
| Step | Time (approx.) |
|---|---|
| Prep | 5 minutes |
| Cook The Mixture | 15 minutes |
| Shape And Finish | 5 minutes |
Cook The Mixture
- Warm a heavy-bottomed saucepan over low heat.
- Add the ghee followed by the ricotta cheese. Stir gently until the cheese softens.
- Sprinkle the milk powder and stir it in. Gently break lumps if they appear.
- Pour the sugar into the mixture. Stir slowly for about 5 minutes or until the sugar begins to dissolve.
- Add the cardamom powder and any optional saffron strands. Stir to combine.
- Cook over medium heat. Stir constantly until the mixture thickens and starts separating from the sides of the pan.
Shape And Finish
- Turn off the heat. Allow the mixture to cool slightly.
- Scoop small portions with a spoon. Roll each portion into a smooth ball.
- Flatten each ball into a disc. Press your thumb in the center for a traditional look.
- Garnish with chopped pistachios if desired.
- Let the peda rest until it sets before serving.
Make-Ahead And Storage
We let our peda cool completely before storing it. This step prevents unwanted moisture. We place each piece in an airtight container so our sweet treats stay fresh and maintain their creamy texture. We tuck a small sheet of parchment paper between layers if we make a large batch. This reduces sticking.
We keep our peda with ricotta cheese in the refrigerator if we plan to enjoy it within a few days. We also freeze individual pieces for festive gatherings or surprise guests. We thaw them in the refrigerator overnight. Then we serve them as is or warm them slightly if we prefer a softer bite.
| Storage Method | Duration |
|---|---|
| Refrigerated | Up to 4 days |
| Frozen | Up to 2 weeks |
Conclusion
We love how ricotta cheese transforms the traditional peda into a velvety delight that brightens every occasion. This version preserves treasured flavors while offering a subtle creaminess perfect for sharing with loved ones
Its smooth consistency and aromatic allure create lasting memories one sweet bite at a time
Frequently Asked Questions
What makes peda a popular Indian sweet?
Peda is cherished for its creamy, melt-in-your-mouth texture and sweet flavor. Often served at festivals and celebrations, it’s a simple yet indulgent treat that brings a touch of tradition to any occasion. Its enduring appeal comes from the balanced blend of sugar, ghee, and fragrant spices like cardamom, making it a favorite across generations.
Why use ricotta cheese in peda?
Ricotta cheese adds extra creaminess and richness to peda. Its smooth texture blends easily with sugar, milk powder, and ghee, creating a softer bite. By swapping traditional khoya with ricotta, you get a simpler cooking process without losing the classic flavor that makes peda so special.
What equipment do I need to make creamy peda?
You’ll need a heavy-bottomed saucepan to maintain steady heat, a wooden spoon for thorough mixing, measuring cups or spoons for accuracy, a silicone spatula for scraping, and a reliable stovetop or induction cooktop to control the temperature. Lightly greasing a plate with ghee ensures your peda discs release easily after shaping.
How can I store leftover peda?
Allow the peda to cool fully, then place it in an airtight container to keep moisture out and maintain its creamy texture. Use a small sheet of parchment between layers if you’re stacking them. Store them in the refrigerator if you’ll finish them within four days, ensuring they stay fresh and delicious.
Can I freeze peda for later?
Yes. Arrange peda pieces in a freezer-safe container with parchment paper layers if needed. They stay good for up to two weeks. When you’re ready to enjoy them, thaw them overnight in the refrigerator. Serve them cold or gently warm for a softer texture. This approach lets you plan ahead without sacrificing taste.