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
- 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.