Quick and Creamy Kesar Peda with Ricotta Cheese
This quick version uses ricotta cheese instead of traditional khoya, cutting the cooking time to under 30-minutes without losing the authentic flavor. Perfect for Rakhshabandhan and other festivals.
Servings: 15 Peda
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
Serving Suggestions
- 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.