Instant Ricotta Cheese Pedhas

Instant Ricotta Cheese Pedhas

Hi, my name is Suman and I am a former addict. There was a time in my life (mostly when I was growing tiny humans in my belly) when I could not get by a single day without my habit. I was, and I am not ashamed to admit this, hopelessly addicted to sugar.

I don’t know when and how this addiction wore off. It certainly wasn’t a conscious effort on my part. I guess I grew up (kind of) and grew out of an almost obsessive need for sugar. And while I am certainly, most definitely not aligned to any kind of health police sitting in judgement about how/what/how much everyone should or should not eat – for me personally, it’s a step in the right direction because of a strong family history of diabetes.

This doesn’t mean that I no longer crave or love sweet things. I do. But I now like sweet things to be less sweet. Whereas once I would not see the point of the cake without the icing, I no longer see the point of the icing (sorry, icing-lovers!). My sweetness-appreciation threshold is considerably lower.

And so that’s how I ended up with just a tablespoon and a half of sugar in these pedhas (a kind of milk-based Indian fudge). The beauty of this recipe is that you can taste the mixture as it cooks and add the sugar little by little until it is perfect for you. Just make sure there’s some mixture left after tasting & adjusting to make pedhas out of. I’ve been there, done that.

Instant Ricotta Cheese Pedhas

Miniature Indian milk 'fudge' made the easy way with ricotta, milk powder, a bit of ghee, a bit of sugar, cardamom and pistachios
Course Dessert
Cuisine Indian
Servings 15


  • 1 tbsp ghee
  • 1 cup ricotta cheese a 250 g tub as available in the supermarkets
  • 1/2 cup full fat milk powder such as Nido or that found in Indian grocery section, NOT skimmed milk powder
  • 1 - 8 tbsp sugar
  • 1/4 tsp cardamom powder
  • 1/4 cup coarsely crushed pistachios
  • a few slivered pistachios and dried rose petals for garnish


  • In a medium frying pan over medium heat, add the ghee. Once it melts, add the ricotta cheese and fry over low heat for about 6-10 minutes until all the moisture evaporates. This will depend on your heat source & the size of your pan. It's important to keep stirring - do not let the mixture colour at any point.
  • Add the milk powder, mix well and keep stirring until the mixture moves together as a mass. Add the sugar bit by bit until you reach your desired sweetness.
  • Turn off the heat, add the cardamom powder & the pistachios and allow to cool.
  • Pinch off about 2 - 3 teaspoons of the mixture, roll into crack-free balls (I could have done with a bit more rolling) and flatten a little. Repeat with the rest of the mixture and decorate with pistachios and dried rose petals.
Keyword cardamom, indian, milk powder, mithai, pistachios, ricotta, sweets