Ricotta Cheese Peda is an easy Indian dessert prepared with 3 main ingredients – ricotta cheese, milk powder and sugar. With my instant recipe, you can make perfect ricotta cheese malai peda the easy way!
- What is Ricotta Cheese
- Why you should make this recipe:
- Ingredients
- Ricotta Cheese Peda Recipe
- Tips
- Storage
- Other Peda Recipes
Peda or Penda are milk-based Indian sweets and an integral part of Indian cooking during festivities and celebrations.
They can also be called Indian milk fudge and are found in Indian sweet shops and Indian homes.
The traditional method requires milk to be simmered for a long time and reduced to milk solids. It is then mixed with sugar and rolled into small balls.
These are traditional doodh peda and are also known as Milk Peda or Rajwadi Peda.
The best part of preparing peda with ricotta cheese is that the long process of reducing milk the traditional way is cut out.
This recipe is definitely an easy version of the famous peda and takes less than 30 minutes !
Other easy recipes of peda are sometimes made with condensed milk and milk powder, thus are often called Milk Powder Peda.
I sometimes prepare these Instant Kesar Peda – an easy recipe made in the microwave in less than 5 minutes.
You can see more popular Indian sweets with milk to prepare for the Indian festival seasons or a special occasion.
What is Ricotta Cheese
Ricotta cheese is an Italian whey cheese made from cow, sheep and goat milk and “Ricotta” essentially means “recooked” in Italian.
Ricotta cheese recipes can be both sweet and savoury as it is a soft cheese.
I have used ricotta cheese instead of mawa for these Ricotta Malai Peda. Ricotta cheese has a soft texture similar to paneer or chhena. It is light and airy and is the perfect ingredient to make Malai Peda and Ricotta Cheese Kalakand
The texture of the pedas have similar texture to more traditional peda which have a smooth mouthfeel. They can also be transformed into Ricotta Malai Ladoo.
A recipe with similar texture would be Instant Kalakand which is prepared using paneer (Indian cottage cheese)
Why you should make this recipe:
Easy Indian sweet recipe that only requires 5 main ingredients
Excellent alternative to traditional doodh peda
Quick recipe – can be made any day of the week for Instant Peda
Great for last minute guests
Eggless and Gluten-free dessert
Perfect as an edible gift for holidays
Fasting/ Vrat /farali friendly recipe
Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
Ricotta cheese – the main ingredient for these easy peda recipe. Easily available in almost any large grocery store.
Since you must refrigerate it, you can find it in the cheese aisle or dairy section.
I used full-fat ricotta cheese.
Instead of ricotta cheese, you can use fresh homemade paneer
Milk powder – All milk peda recipe requires milk in some sort of form. I recommend you use full cream or full fat dry milk powder that is available easily in Asian and large grocery stores.
Sugar – To sweeten peda, use regular granulated sugar. You can adjust the sweetness level of these peda by reducing or increasing the amount.
Ghee – the taste of ghee in peda is amazing. We don’t need it in a huge quantity, about two tbsp of ghee is enough. If it’s not on hand, not to worry but substitute it with unsalted butter.
Milk – you may need some whole milk to loosen the peda mixture depending on your ricotta. Use whole or at least semi-skimmed milk but not skimmed milk which has little bit fat content.
Double Cream (Optional) – double cream increases the fat content of the overall recipe leading to rich and creamy peda. I have added cream in my recipe.
Ground Cardamom – A must have spice in any Indian sweets for traditional flavorings. Simply crush some cardamom seeds using a pestle and mortar or use pre ground powder.
Optional
To make delicious Kesar Peda, soak saffron strands in a few tbsp of milk or in the cream. Add this orange saffron milk to the ricotta mixture.
Pistachio slivers or crushed as a garnish. You can use other nuts (dry fruits) if you want. If want to keep it nut-free skip it totally.
Add a little mango pulp as a delicious variation.
Add cocoa powder to make Chocolate Peda .
Ricotta Cheese Peda Recipe
Here is how you can make peda using ricotta cheese. This recipe yields 20 peda
Heat ghee in a nonstick pan or heavy bottom pan on medium heat.
Add a cup ricotta cheese and allow the moisture or water from it to evaporate on a medium flame. This will take approximately 6-7 minutes but keep stirring.
Switch the heat to low then add milk powder. Follow with the cream if using.
Mix well and keep stirring on low heat for a couple of minutes. If the mixture appears to dry, pour a small amount of milk a little at a time.
The mixture should have a consistency that is just thicker than cake batter but looser than cookie dough.
Now add sugar and saffron (if using) and keep mixing until everything comes together and leaves sides of the pan. If adding any other flavourings, now is the time to add them.
Constant stirring is required all the time to prevent the mixture sticking to the bottom of the pan.
Add cardamom powder and turn off the flame, keep mixing as the pan will be hot.
To check the right consistency, take a small portion of the mixture – it should soft enough so you can roll it easily but without sticking to your hand.
The mixture may appear loose but as it cools, it will thicken. If you make the peda dough too thick too early, you will end up with cracks in the penda as they are shaped.
Remove the peda mixture onto a greased plate or parchment paper.
Let it cool for a few minutes close to room temperature, then knead the mixture for 3-5 minutes to smooth the peda dough.
Divide the dough into equal portions and roll them into a smooth ball
Peda traditionally have a round shape and often have a stamp design on the top. I used a peda press stamp.
Tips
It is important to use a non-stick pan to prevent the milk mixture from burning
Keep the heat on a low flame
Do not overcook the mixture – once it has reached the desired consistency remove from the heat. The peda will become hard and chewy and difficult to roll.
Experiment with different flavorings – add a few drops of essence
Peda should have minimal cracks – keep the dough loose and take the time to knead the dough.
Storage
Peda are best stored in an airtight container to prevent them from drying out.
They can be kept at room temperature and will last for 5 days in the UK or in cooler countries. If you live somewhere hot, you may want to keep them in the fridge.
Serve at room temperature.
Peda/Penda freeze well also if stored in an airtight container. To defrost, allow to thaw at room temperature. They will keep in the freezer for 2-3 months.
Other Peda Recipes
For a no sugar peda recipe , I have used 100% natural sweetener.
Mango Peda
Microwave Mawa Peda
3 minute Chai Peda
Rajkot na Peda – white peda found in Rajkot, Gujarat
Kesar Malai Peda – peda flavoured with saffron
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Ricotta Cheese Peda
Equipment
- 1 Frying pan wide
- 1 Spatula
- 1 Tray or Parchment paper
- 1 Milk cake mold or Moon cake mold or Peda Press
Ingredients
- 250 grams ricotta cheese
- 200 grams milk powder full fat/full cream
- 200 grams sugar
- 2 tablespoon ghee
- 4 tablespoon cream optional – single/double/heavy
- ½ teaspoon cardamom powder
- 60 mls whole milk as needed
Instructions
- In a wide heavy bottom or non-stick pan heat/melt ghee on medium heat. 2 tablespoon ghee
- Turn the flame low and carefully add ricotta cheese, break up the cheese by pressing with sptula.
- Keep stirring all the time and cook the cheese for 5-7 minutes or until water dries up. 250 grams ricotta cheese
- Then add milk powder and cream, quickly combine everything and continusouly stir. 200 grams milk powder, 4 tablespoon cream
- Cook the mixture for 2-3 minutes. Add milk little by little if the mixture appears too dry. 60 mls whole milk
- Add sugar and saffron or saffron milk (if using) same time. Keep flame on low. 200 grams sugar
- Keep mixing till everything comes together and leaves sides of the pan.
- Add cardamom powder and turn off the flame, mix. 1/2 teaspoon cardamom
- To check the right consistency, take a small portion of the mixture -you should be able to roll it without sticking.
- Quickly remove the peda mixture on to greased plate or parchment paper.
- Allow to cool completely.
- Then knead the mixture for 3-5 minutes to smooth out the peda dough.
- Divide the dough into equal portions and roll them into a smooth ball.
- Shape them either by using your palms or moon cake mold/mould.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe was posted on our blog on the 16th of February 2010 since I have updated the post with new content and pictures.
Ricotta Cheese Peda
Equipment
- 1 Frying pan wide
- 1 Spatula
- 1 Tray or Parchment paper
- 1 Milk cake mold or Moon cake mold or Peda Press
Ingredients
- 250 grams ricotta cheese
- 200 grams milk powder full fat/full cream
- 200 grams sugar
- 2 tablespoon ghee
- 4 tablespoon cream optional - single/double/heavy
- ½ teaspoon cardamom powder
- 60 mls whole milk as needed
Instructions
- In a wide heavy bottom or non-stick pan heat/melt ghee on medium heat. 2 tablespoon ghee
- Turn the flame low and carefully add ricotta cheese, break up the cheese by pressing with sptula.
- Keep stirring all the time and cook the cheese for 5-7 minutes or until water dries up. 250 grams ricotta cheese
- Then add milk powder and cream, quickly combine everything and continusouly stir. 200 grams milk powder, 4 tablespoon cream
- Cook the mixture for 2-3 minutes. Add milk little by little if the mixture appears too dry. 60 mls whole milk
- Add sugar and saffron or saffron milk (if using) same time. Keep flame on low. 200 grams sugar
- Keep mixing till everything comes together and leaves sides of the pan.
- Add cardamom powder and turn off the flame, mix. 1/2 teaspoon cardamom
- To check the right consistency, take a small portion of the mixture -you should be able to roll it without sticking.
- Quickly remove the peda mixture on to greased plate or parchment paper.
- Allow to cool completely.
- Then knead the mixture for 3-5 minutes to smooth out the peda dough.
- Divide the dough into equal portions and roll them into a smooth ball.
- Shape them either by using your palms or moon cake mold/mould.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Make these delicious 2-ingredient chocolate truffles prepared with dark chocolate and cream. These homemade chocolate truffles are so creamy and fancy yet couldn’t be simpler to make!
- Why you will love this recipe:
- Ingredients for Dark Chocolate Truffle
- Toppings
- White Chocolate Truffles
- Vegan Truffles
- Keto Chocolate Truffles
- 2 ingredient chocolate truffles recipe
- Tips
- Storage
- Other Easy Desserts Recipe
Chocolate desserts are some of my favorite ways to enjoy indulgent chocolatey flavours!
There is something to be said about opening a bar of chocolate and eating it directly but the addition of other luxurious ingredients like silky cream is unparalleled!
And why not when the best chocolate truffles are made with just 2 base ingredients – chocolate and cream. Within minutes, anyone can prepare these decadent and elegant candies.
My 3 ingredient chocolate mousse and 2 ingredient truffles are both simple recipes with a wonderful chocolate flavor.
This eggless chocolate orange cake is perfect for birthdays or celebrations.
Why you will love this recipe:
Delicious treats that make for a gorgeous gift
Perfect Valentine’s day treat or Mother’s Day or Christmas
Decadent chocolate dessert for chocolate lovers
Made without condensed milk
Simple ingredients – ingredients are easily available with a quick trip to the supermarket
No bake recipe
Ingredients for Dark Chocolate Truffle
See the recipe card below for full measurements, I used a ratio of 1:1 – equal weight of dark chocolate and cream.
Dark chocolate – use a good quality block of dark chocolate around 50-70%
Chocolate with more than 85% cacao may be too bitter and dry and will require a larger volume of cream
I do not recommend using chocolate chips as they are usually designed to hold their shape when exposed to heat. They tend to have a coating that prevents melting.
Note that if you want to use milk chocolate to make milk truffles, you will need to use a little less cream as the chocolate is already creamy. I would go for a ratio of 1:0.8 chocolate to cream. Ie 300g milk chocolate to 250 mls cream.
Cream – you will need full fat cream in this recipe. Double cream is available in the UK and has a minimum of 48% fat. American heavy cream is the equivalent of whipping cream in the UK – around 36% fat. If you are based in the UK, you can use either whipping or double cream. I have used double.
Do not use single cream or half and half to attempt low fat truffles – they will not set.
Optional/Variations:
Unsalted butter – optional but worth it for truffle recipes that are extra creamy
You can explore different flavors:
Pure vanilla extract
Sea salt
Peanut butter
Coconut, almond, rose extract
Toppings
Choose your favorite topping or make a couple to create your very own selection box!
Cocoa powder or cacao powder
Powdered sugar
Drizzle over melted chocolate
Chocolate sprinkles
Desiccated coconut for light coconut flavor
Nuts such as crushed or powdered pistachio, almonds or hazelnuts
Powdered rose petals
Ground freeze dried strawberries
Crushed candy canes or mints to make Christmas Chocolate Truffles
White Chocolate Truffles
Use white chocolate in place of the dark chocolate however, use only 1/4 of the cream as white chocolate contains cream.
Vegan Truffles
Vegan truffles can be prepared with a vegan dark chocolate and coconut cream.
You can specifically buy coconut cream or buy a tin of coconut milk and skim the cream that has settled at the top
Keto Chocolate Truffles
You can prepare delicious chocolate truffles using sugar-free chocolate and cream. No added sugar dark chocolate is sweetened using sweeteners.
2 ingredient chocolate truffles recipe
Prepare your chocolate by chopping it into small but equal sized pieces. Remember, the smaller you go, the easier the chocolate melts and also it should be at room temperature.
Place this chopped chocolate into a mixing bowl and set aside.
You will need a heavy saucepan.
To start, on a low heat, heat the cream to a simmer. Stir gently with a spatula or whisk to prevent burning at the bottom of the pan.
Once the cream has just started to simmer, remove from the heat.
Pour the cream over the chocolate and allow to stand for a few minutes. As the now hot chocolate begins to melt, it is then safe to stir until a ganache.
In the video, I have heated the cream in the microwave in short bursts until simmering and then poured over the chocolate. Both methods work the same way.
If the cream was not hot enough, microwave the bowl in short 10-15 second bursts.
To this chocolate mixture, you can add various flavourings should you wish.
If you want to make chocolate balls, you can leave the mixture in the bowl.
If you want to cut into squares, then flatten the chocolate truffle mixture into a square or rectangular tray.
Allow to cool to room temperature then cover in plastic wrap and place in the fridge to firm up.
If it is too firm, leave out for a while before handling as it will soften up a little bit.
Using a small cookie scoop or spoon, make small balls out of the mixture and drop onto a baking sheet that is lined with parchment paper. With cold hands, roll into smooth balls. Coat the truffles immediately.
To make squares, place the ganache still in the parchment on a cutting board and slice into equal squares. Coat immediately.
Tips
Chop the chocolate as finely as you can to melt more evenly and faster.
For ganache that is too hard to roll, leave it out for a bit and it should soften.
For ganache that is too soft, pop it back into the fridge or the freezer for just a few minutes. If it remains soft, gently reheat the mixture but setting a bowl over a saucepan with simmering water. Add some more chocolate and mix.
If you have hot hands, wash your hands first in cold water and keep an ice pack covered in a towel to keep your hands cool
To prevent getting your hands dirty, simply cut the truffles into squares rather than rolling into balls. See my method above. This method is also handy if your ganache is either too soft or too hard as it does not need handling.
Keep all of your toppings in separate bowls
Storage
As they are primarily made with fresh cream, homemade truffles are best stored in an airtight container in the fridge.
They will keep well in the fridge for up to 2 weeks and 6 months in the freezer.
They are best served at room temperature so ensure to leave them out for a bit before serving.
If gifting truffles, keep them in the fridge and take them out last minute.
Other Easy Desserts Recipe
Caramel Mousse (2 ingredients, easy)
Turkish Delight Ice-cream
Air fryer Baklava
Instant pot Tapioca Pudding
Vegan Burnt Basque Cheesecake
2 ingredient Vegan Jello/Jelly
3 ingredient Microwave Mug Cake (no egg)
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
2 Ingredient Chocolate Truffles
Equipment
- 1 Bowl
- 1 Spatula
Ingredients
- 150 mls cream double
- 150 grams dark chocolate
Topping
- 2 tablespoon cocoa powder
Instructions
- First prepare your chocolate by chopping it into small but equal sized pieces. 150 grams dark chocolate
- Remember, to keep smaller chunks so chocolate melts quicker and also it should be at room temperature.
- Place chocolate in a mixing bowl and leave it aside.
Stovetop
- In a heavy saucepan add cream and heat it on a low heat. Stir gently with a spatula or whisk to prevent burning at the bottom of the pan. 150 mls cream
- As soon as the cream has just started to simmer, remove from the heat.
- Pour the cream over the chopped chocolate and allow to stand for a few minutes. As the now hot chocolate begins to melt, it is then safe to stir until a ganache.
Microwave
- Add the cream in a microwave safe mixing bowl and heat in 10-15 second short bursts for 35-40 seconds or until simmering.
- Add chopped chocolate and leave it for a couple of minutes. Then mix using a spatula.
Make truffles
- To this chocolate mixture, you can add various flavourings should you wish.
- For round chocolate truffles, leave the ganache in the bowl.
- If you want to make square truffle pieces, set the mixture in a square bowl or tray. I used 15cmx15cmx7cm glass container.
- Allow to cool to room temperature then cover in plastic wrap and place in the fridge to firm up.
- Using a small cookie scoop or spoon, make small balls out of the mixture and drop onto a baking sheet that is lined with parchment paper. With cold hands, roll into smooth balls. Coat the truffles immediately. 2 tablespoon cocoa powder
- To make squares, place the ganache still in the parchment on a cutting board and slice into equal squares. Coat immediately. 2 tablespoon cocoa powder
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
