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Ricotta Cheese Pedha / Peda

Ricotta Cheese Peda
Easy home made Kesar Pedha recipe made of Ricotta Cheese and milk powder.

Ricotta Cheese (full fat) - 15 oz (about 400 gm)
Milk Powder - 3/4 cup
Whole Milk - 1/2 cup
Sugar - 1/4 cup + 2 tbsp
Ghee/Clarified Butter - 1 tbsp
Green Cardamom/Elaichi - 2 pods
Saffron/Kesar - few strands
Pistachios/Pista - 3

How to make Pedha using Ricotta Cheese:
  • Crush cardamom seeds and saffron in a mortar pestle to a fine powder.  Finely chop or slice the pistachios or any other nuts of your choice.
  • Heat ghee in a heavy bottom kadhai or pan.  Add ricotta cheese and stir continuously.  Stir until water from the cheese is evaporated and starts forming a lump.  It will take about 15 - 20 minutes.  
  • Now add sugar, milk powder, milk, saffron and/or cardamom. Stir at low flame until all the ingredients are mixed well. Continue cooking until milk evaporates and you get a soft, moist pedha mix. Taste for sugar and add more if required.
Ricotta Cheese Pedha
  • When the pedha mix cools down, but is warm enough to handle, make about 20 round balls.  Flatten them between your palms and garnish them with chopped pistachios.  Enjoy homemade Pedha. Refrigerate the leftover Pedhas.  


  1. Love the color and texture..mouthwatering here.

  2. Delicious and inviting pedha. Love to try it out soon.

  3. Delicious peda..looks perfect

  4. Love the taste of it,luks lovely uma dear.

  5. Wow! These are amamzing! The only thing is it took roughly 30- 40 min to make the cheese into a lump. But they tasted great!

    1. Hi Rujuta. It took around 30 minutes for me too, first 20 minutes and then 10 minutes after adding milk. Though time consuming, I am glad you found these tasty.
      Thanks for your feedback :)


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