I was enjoying that Ganesh Chaturthi has just gone by, and look what I realized today, Dashera is just a couple of days away! I think this Navratri just went by with a wink of an eye, here we stand a day away from it's end. So on the Indian festival of Dashera, a festival where we celebrate Lord Rama's triumph over the demon Ravan I decided to make these malai pedas. This recipe is definitely going to be on my Diwali cooking this year, and I thought I should share it here too.
The malai pedas are really easy to make, needing just 5 ingredients and just about an hour. With ricotta cheese being the main ingredient along with condensed milk, the other ingredients are optional. If you prefer a cardamom flavored sweet, skip the saffron and just add cardamom powder. If you prefer a flavor like almond, add some almond powder and almond extract to get the flavor. Once the ricotta and condensed milk mixture is ready, you can pretty much customize it to your preference.
I have only used saffron mixed in lukewarm milk to get the color in these pedas and so they are light yellow. If you prefer a darker shade like the sweet stores, add some yellow food color to the mixture and you will achieve that. This is a really simple recipe that you should try for Diwali this year. Continue reading and do remember to check out Kesar Malai Modak and Instant Ricotta Rasmalai as alternatives to this ricotta based sweet. Do leave your thoughts in the comments section at the bottom of the page.
How to make this recipe
1- In a mortar pestle lightly crush ½ tsp saffron.
2- Add 2 tablespoon milk and set aside.
3- In a heavy pan add 32 oz ricotta cheese. Keeping the flame on medium, cook the cheese till all the water evaporates and the cheese thickens.
4- The cheese will start thickening in about 10-12 minutes.
5- Keep stirring intermittently.
6- At the stage when it thickens, add 1 teaspoon cardamom powder, saffron milk and 14 oz condensed milk. Mix well and cook for another 10-15 minutes.
7- Then remove the pan from flame and set aside. Transfer the mix to a plate.
8- Let the mixture cool down a little. Once cool to touch, knead the mixture to mix any stray particles.
9- Then grease a peda mold or a mooncake mold well with ghee.
10- Divide the dough into 30 gram pieces.
11- Then, press one ball into the mold and press it out on a cookie sheet.
12- Repeat for all the pedas and let them stand for 10-15 minutes to form a nice skin. Enjoy or transfer to an airtight container and place in the refrigerator.
Malai Peda
Ingredients
- 32 oz Ricotta Cheese
- 14 oz Sweetened Condensed Milk 1 can
- ½ teaspoon Saffron strands
- 2 tablespoon milk
- 1 teaspoon cardamom powder
Instructions
- In a mortar pestle lightly crush the saffron.½ teaspoon Saffron strands
- Add the milk and set aside.2 tablespoon milk
- In a heavy pan add ricotta cheese. Keeping the flame on medium, cook the cheese till all the water evaporates and the cheese thickens.32 oz Ricotta Cheese
- The cheese will start thickening in about 10-12 minutes.
- Keep stirring intermittently.
- At the stage when it thickens, add cardamom powder, saffron milk and condensed milk. Mix well and cook for another 10-15 minutes.1 teaspoon cardamom powder, 14 oz Sweetened Condensed Milk
- Then remove the pan from flame and set aside. Transfer the mix to a plate.
- Let the mixture cool down a little. Once cool to touch, knead the mixture to mix any stray particles.
- Then grease a peda mold or a mooncake mold well with ghee.
- Divide the dough into 30 gram pieces.
- Then, press one ball into the mold and press it out on a cookie sheet.
- Repeat for all the pedas and let them stand for 10-15 minutes to form a nice skin. Enjoy or transfer to an airtight container and place in the refrigerator.
Unknown says
Hey..tried ur malai peda recipe and it came out really well! Thanks a lot for sharing a great receipe!