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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