Ricotta Pedas Recipe – Easy Indian Sweet with Pistachios & Condensed Milk

Last Updated on 4 months by Neha Deshmukh

Ricotta Pedas Recipe – Easy Indian Sweet with Pistachios & Condensed Milk

Hey everyone! If you’re anything like me, you love a good Indian sweet. But sometimes, traditional recipes can feel a little… daunting, right? Well, get ready to be thrilled! I’m sharing my super easy Ricotta Pedas recipe – a delightful twist on the classic, and honestly, one of the quickest Indian sweets you’ll ever make. I first stumbled upon this recipe when I was craving pedas but didn’t have hours to spend in the kitchen. It’s been a family favorite ever since!

Why You’ll Love This Recipe

These Ricotta Pedas are seriously special. They’re unbelievably soft, melt-in-your-mouth delicious, and come together in under 30 minutes. Plus, using ricotta cheese gives them a unique, creamy texture that you won’t find in traditional pedas. They’re perfect for festivals, celebrations, or just a little sweet treat with your evening chai. Trust me, you’ll be making these again and again!

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 2 cups ricotta cheese (about 250g)
• 3 tbsp condensed milk (about 45ml)
• 1 tbsp milk powder (about 8g)
• 0.5 tsp all-purpose flour (about 2.5g)
• 3-4 tbsp sugar (adjust to your sweetness preference – about 30-40g)
• Chopped pistachios or almonds for garnish

Ingredient Notes

Let’s talk ingredients! Ricotta cheese is the star here. It adds a wonderful lightness and creaminess that’s different from the usual khoya-based pedas. Don’t worry, it doesn’t taste “cheesy” at all!

Condensed milk is your friend for that perfect, slightly chewy texture. It also adds sweetness, so adjust the sugar accordingly. I like to use full-fat condensed milk for the richest flavor.

Milk powder boosts the milky flavor and helps bind everything together. You can find it in most Indian grocery stores, or even some larger supermarkets. If you don’t have milk powder, you can skip it, but the texture might be slightly softer.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, in a bowl, combine the ricotta cheese, condensed milk, milk powder, flour, and sugar. Mix everything really well until you have a smooth, lump-free paste. This is where a little elbow grease comes in handy!
2. Now, transfer this mixture to a thick-bottomed pan. This is super important to prevent sticking and burning.
3. Cook on low heat, stirring constantly. Seriously, don’t walk away! Keep stirring until the mixture starts to thicken and pull away from the sides of the pan. This usually takes about 10-15 minutes. You’ll know it’s ready when it forms a soft, pliable dough.
4. Take the pan off the heat and let the mixture cool slightly. You want it to be warm enough to handle comfortably.
5. Once it’s cool enough, gently shape the mixture into small, round pedas. You can lightly grease your palms with ghee or a little oil to prevent sticking.
6. Finally, garnish with chopped pistachios or almonds. I love the pop of color and crunch they add!

Expert Tips

• Don’t overcook! Overcooked pedas will be hard and rubbery. You want a soft, melt-in-your-mouth texture.
• Stir, stir, stir! I can’t stress this enough. Constant stirring is key to preventing sticking and ensuring even cooking.
• Adjust sweetness: Feel free to adjust the amount of sugar to your liking.
• Ghee it up: A tiny bit of ghee in the mixture can add a lovely richness.

Variations

Want to get creative? Here are a few ideas:

• Vegan Adaptation: Use plant-based ricotta and condensed milk alternatives. There are some great options available now!
• Gluten-Free Adaptation: Simply substitute the all-purpose flour with a gluten-free flour blend.
• Spice Level: Add a pinch of cardamom powder or a few strands of saffron for a fragrant twist. My grandmother always added a tiny bit of cardamom – it’s divine!
• Festival Adaptations: These pedas make beautiful gifts during Diwali or Holi. Package them in pretty little boxes or decorate them with edible silver leaf (varak).

Serving Suggestions

These Ricotta Pedas are delicious on their own, but they’re also lovely with a cup of masala chai or a glass of cold milk. They’re perfect for a sweet ending to a meal or as a festive treat.

Storage Instructions

Store the pedas in an airtight container at room temperature for up to 3-4 days. You can also refrigerate them for up to a week, but they might become slightly firmer.

FAQs

What is the shelf life of Ricotta Pedas?

They’re best enjoyed within 3-4 days at room temperature, or up to a week in the refrigerator.

Can I make these pedas ahead of time?

Yes, you can! They actually taste even better the next day as the flavors meld together.

What can I substitute for ricotta cheese?

While ricotta gives a unique texture, you could try using paneer (Indian cottage cheese), but the texture will be slightly different. You might need to add a little extra milk to get the right consistency.

How do I prevent the peda mixture from sticking to the pan?

A thick-bottomed pan and constant stirring are your best friends! You can also lightly grease the pan with ghee before you start cooking.

Can I add different nuts or dry fruits for garnish?

Absolutely! Cashews, walnuts, or even a sprinkle of coconut flakes would be delicious.