Quick and Creamy Kesar Peda with Ricotta Cheese
Kesar Peda is one of those timeless Indian sweets that instantly makes any celebration feel complete. Traditionally, it’s made by slowly reducing milk until it turns into khoya, then adding sugar, ghee, and flavorings like saffron and cardamom. While the taste is unmatched, the process can take hours something not always possible when you’re juggling festival preparations. These days, I make my own version using ricotta cheese for a quicker but equally delicious treat.
When I think of Rakshabandhan, my mind instantly travels back to the lively chaos of my childhood days. It wasn’t just a day on the calendar. It was a grand reunion that brought together every cousin, brothers, and sibling from near and far. The best part was always when all the siblings would sit together in a big circle for the rakhi ceremony. Rakshabandhan was more than just tying a rakhi. We’d tease the brothers about how much they’d have to spend on gifts, while they’d pretend to groan but secretly enjoyed all the attention.
And then came the food. Oh the food! Plates of samosas, dhokla, kachoris, and various desserts including Kheer (Rice Pudding) would be passed around endlessly. Kesar Peda were the most beloved sweets of all. Those were the days of no rush, no phones buzzing, no one watching the clock. Just pure connection, laughter that echoed through the house, and enough sweets to last a week.
Now, life is busier and distances sometimes keep us apart. This rakhshabandhan I want to recreate that joy in my kitchen with a shortcut version: kesar peda made with ricotta cheese. It’s creamy, saffron-infused, and comes together in under 30 minutes perfect for when the festival day gets busy. Ricotta mimics the soft, grainy texture of khoya and cuts the cooking time to under half an hour without sacrificing the rich, creamy taste.
Why this recipe works for Rakshabandhan
- Quick: Only 25-30 minutes from start to finish.
- Fewer Ingredients: Uses pantry staples and ricotta cheese for convenience.
- Festival-perfect flavors: Saffron, cardamom, and ghee create the authentic peda taste without hours of work.
Quick and Creamy Kesar Peda with Ricotta Cheese
Ingredients
- 1 cup full-fat ricotta cheese
- 2 tbsp ghee
- ¼ cup heavy cream
- ¾ cup powdered sugar (adjust to taste)
- ½ tsp cardamom powder
- Few strands of Saffron (kesar)
- 2 tbsp warm milk
- Chopped pistachios and almonds for garnish
Instructions
Infuse the Saffron
- Soak saffron strands in warm milk and set aside. This will release their golden color and aroma.
Cook the Ricotta
- In a non-stick, heavy bottomed pan, melt ghee over medium heat.
- Add ricotta cheese and cook for 5-6 mins, stirring occasionally, until it thickens and the moisture begins to evaporate.
- Mix in the heavy cream, and saffron milk until fully combined. Stir well to avoid lump and create a smooth base.
Sweeten and Flavor
- Add powdered sugar, and cardamom powder. Continue cooking for 8-10 minutes , stirring often, until the mixture thickens and leaves the sides of the pan.
Shape the pedas
- Transfer the mixture to a plate and let it cook until warm enough to handle.
- Grease your palms with a little ghee, roll small portions into balls, then gently flatten them to form pedas.
Garnish and serve
- Press a pistachio or almond slice into each peda. Let cool completely before serving.
Notes
- Arrange on a festive tray with other sweets for your rakhi guests.
- Wrap individually for gifting to brothers and cousins.
- Pair with masala chai for an evening treat.
- Use full-fat ricotta for the best texture.
- Cook patiently, if moisture remains, the pedas will be sticky.
- Adjust sugar to taste depending on sweetness preference.
- Store in an airtight container in the fridge for unto 5 days; bring to room temperature before serving.