Ricotta Cheese Doodh peda

Many years ago, one of my friend's mother had given me the recipe for making doodh peda using ricotta cheese. I never made it though and I almost had forgotten about it. Recently, I started making microwave doodh peda for my kids coming up with my own proportions after reading several posts on that. I somehow didn't like it due to the fact that I could still smell the rawness of the milk powder. I tried to remember what my friend's mom had told me about how to make and with that memory, I started making this and it came out very good. I even tried to pour into a plate and cut into squares. They are delicate, but very tasty and not too sweet at all.

There must be tons of doodh peda recipes on the internet, but here goes my version..

Ingredients:

• Ricotta cheese - 1 15 Oz container (I used part skim you could use full fat variety too)
• Sugar - 1 cup
• Non fat dry milk powder - 1 cup
• Butter - 1/2 stick or 1/4 cup (You can use ghee too about 3 TBSP should do)
• Cardamom powder - from 5 - 6 pods

Method:
Place a large pan on stove at medium heat. Add butter or ghee and when it melts, dump the whole container of ricotta cheese and keep stirring for about 10 - 15 minutes until it is completely dry. Add Sugar and once it melts, add the milk powder and keep stirring. It takes anywhere between 15 and 25 minutes for this to dry up and cook completely. Once it starts becoming a big lump and starts leaving the sides of the pan, turn off the heat. Add powdered cardamom and mix well. When little cool to touch, you can either start making balls and let them dry. I wanted to get the squares, so I dumped them on to a parchment paper, took another parchment paper and placed it on the top of the dough and patted it. I finally took a rolling pin and rolled on the top of the top parchment paper to get it thinner. Cut into desired shape when cool. My kids were in a hurry, so I cut it when still warm. That is the reason why the edges are not crisp. If you cut them after they completely cool, (you could refrigerate too) you get crisp cut lines. These taste awesome.

Happy Cooking!! Pin It