Ricotta Cheese Peda - This easy Indian milk fudge uses ricotta cheese and milk powder instead of khoya, so you get soft, melt-in-mouth peda in one pan and about 20 minutes.
Ricotta cheese peda is a quick, one-pan version of the classic Indian milk sweet. Instead of simmering milk for close to an hour to make khoya, this recipe uses ricotta cheese and milk powder to get the same rich, fudgy texture in a fraction of the time.
It's flavored with cardamom and finished with a garnish of saffron and chopped nuts, the same flavors as traditional peda, just without the wait. This is the version I make when a festival is two days away and I haven't planned ahead.
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Why This Recipe Works
- Ricotta cheese stands in for khoya, cutting the cooking time by roughly 75%.
- Milk powder adds concentrated milk flavor without reducing fresh milk yourself.
- One pan, four main ingredients, ready in under 20 minutes.
- The texture and taste are close enough to traditional peda that most people can't tell the difference.
What Is Peda?
Peda is a popular Indian milk-based sweet with a fudge-like texture, traditionally made by simmering milk down to khoya (milk solids) and cooking it with sugar and cardamom. It's shaped into small discs or rounds and often garnished with chopped nuts or edible silver leaf (varak).
Peda shows up at Diwali, Holi, Raksha Bandhan, and pretty much any celebration where Indian sweets are expected. Recipes vary by region, but the base, reduced milk, sugar, cardamom stays the same.
Ricotta Cheese Peda vs. Traditional Khoya Peda
| Ricotta Cheese Peda | Traditional Khoya Peda | |
| Time | ~20 minutes | 60-90 minutes |
| Base ingredient | Ricotta cheese + milk powder | Reduced milk (khoya/mawa) |
| Hands-on attention | Moderate, one pan | Constant stirring |
| Texture | Soft, fudgy | Soft, slightly grainier |
| Best for | Weeknights, last-minute festivals | When you have time to spare |
Ingredients for Ricotta Cheese Peda
Ricotta cheese: Stands in for khoya. Use whole-milk ricotta for the richest texture, part-skim works but yields a slightly less creamy peda.
Milk powder: Adds concentrated milk flavor and helps the dough set. Use full-fat/full-cream milk powder rather than skim, which can make the dough dry.
Milk: Loosens the mixture at the start and helps it cook evenly.
Sugar: Sweetens the peda. Swap in your preferred granulated sweetener; start with less and adjust to taste.
Cardamom powder: The signature peda flavor. Freshly ground from whole pods gives the best aroma.
Saffron strands (optional): Adds color and a subtle floral note.
Chopped nuts (optional): Almonds and pistachios add texture and contrast to the soft peda.
Ghee: A small amount goes into the mixture and onto your hands for shaping.
Substitutions: no ricotta on hand? Fresh paneer works in a pinch, though it's drier than ricotta, so add a splash more milk while cooking to keep the dough from tightening up too fast.
How to Make Ricotta Cheese Peda
Quick version: cook ricotta, milk, and milk powder into a smooth dough (15-20 min) → stir in sugar and cardamom and cook until it forms a dough again → add ghee → cool slightly, knead, and shape.
- Combine milk, milk powder, and ricotta cheese in a non-stick or heavy-bottomed pan.
- Cook over medium heat, stirring frequently, until the mixture leaves the sides of the pan and forms a smooth dough ball (15-20 minutes). It starts liquid and gradually thickens, that's expected.
- Stir in sugar and cardamom powder. Cook until the sugar dissolves and the mixture forms a smooth dough again. Test by rolling a small piece between your fingers, it should hold together without cracking. If it cracks, it's overcooked; add a little milk and cook until smooth.
- Add ghee and mix until absorbed, about 1-2 minutes.
- Remove from heat and transfer to a silicone mat or clean plate.
- Once warm but comfortable to handle, knead the dough for a few minutes, this improves the texture.
- Once shiny and no longer sticky, divide into equal portions and shape into rounds (use a design stamp if you like).
- Garnish with cardamom powder, saffron, and nuts. Serve.
Variations
Fruit-flavored: Stir in mango, strawberry, or passion fruit puree or extract.
Nutella: Fold in chocolate-hazelnut spread for a chocolatey twist.
Pistachio cream: Add ground pistachios for color and flavor.
Rose (Rooh Afza): Use rose water and a touch of Rooh Afza.
Chocolate chip: Fold in mini chocolate chips.
Orange zest: Add orange zest or extract for a citrus note.
Expert Tips
- Have everything measured and ready before you start, the dough moves from liquid to set fairly quickly.
- Stir constantly once the mixture thickens; it catches on the bottom of the pan easily.
- Test doneness by rolling a small piece into a ball, smooth and crack-free means it's ready; cracking means it's overcooked and dry.
- Grease your hands with ghee before shaping so the dough doesn't stick.
- Press nuts or garnish onto the peda while it's still slightly soft so they adhere.
- Let peda cool completely before storing, so condensation doesn't collect in the container.
- Serve at room temperature for the best texture, even if stored chilled.
Storage
Store peda in an airtight container in the refrigerator; because this version uses fresh ricotta rather than shelf-stable khoya, treat it as a fresh dairy sweet and use it within the week for best quality and safety.
Freeze for up to 3 months in a freezer-safe container or zip-top bag; thaw in the refrigerator or at room temperature before serving.
Frequently Asked Questions
Traditionally, khoya (reduced milk solids) and sugar, cooked to a thick, fudge-like consistency and flavored with cardamom, saffron, or nuts. This version swaps khoya for ricotta cheese and milk powder.
Yes, though paneer is drier than ricotta. Add a little extra milk while cooking to keep the dough from tightening up too quickly.
Barfi is typically made with condensed milk and sugar and has a firmer texture; peda is made from khoya (or, here, ricotta and milk powder) and is softer and richer.
Graininess usually means the mixture cooked too long or at too high heat. Lower the heat and remove the pan as soon as the dough is smooth and no longer sticky, it firms up more as it cools.
Add a little milk or cream while reheating, and stir continuously over low heat until it turns smooth and creamy again.
Yes, use a wider pan so the mixture has room to cook evenly, and expect the cooking time to run a few minutes longer.
More Easy Indian Sweets
- Badam Burfi Recipe (Badam Katli) – Easy Almond Fudge in 20 Minutes
- Coconut Burfi (Nariyal Barfi)
- Sooji Halwa (Three-Ingredient)
- Lauki Kheer Recipe (Bottle Gourd Pudding)
Ricotta Cheese Peda (Easy Milk Powder Peda)
Equipment
- 1 Skillet
Ingredients
- 15 oz Ricotta Cheese
- 2 cups non-fat dry milk (milk powder)
- ¼ milk
- ¼ cup raw organic sugar or preferred sweetener; adjust to taste
- 3-4 whole green cardamom about ½ teaspoon Elachi powder
- 2 tablespoons ghee or unsalted butter divided
FOR GARNISH (optional)
- 2-3 whole green cardamom about ¼ teaspoon Elachi powder
- Few strands of saffron
- 1-2 tablespoon choice of nuts chopped (almonds, pistachios)
- Few dried rose petals
Instructions
- In a non-stick or heavy bottom pan, combine milk, milk powder, and ricotta cheese.
- Place the pan on medium heat, and cook the mixture stirring frequently, until it starts to leave the sides of the pan, and forms a smooth dough ball.Note: Initially, the mixture will be in liquid form, gradually it will come to a solid state. This process will take around 15-20 minutes.
- Stir in sugar, and cardamom powder and mix well. Cook the mixture until the sugar dissolves and the mixture once again forms a smooth dough.Note: Check the consistency of the dough. Take a small portion of the mixture and roll it between your fingers, you should be able to form a smooth ball without cracking the dough. If the dough cracks mean it’s dry and overcooked. Add some milk and cook the dough until smooth.
- Add ghee and mix well until the ghee is absorbed about 1-2 minutes.
- Remove the pan from the heat and transfer the mixture to a silicon mat or a clean plate.
- When the mixture is still warm but can be handled comfortably, knead the dough for a few minutes.Note: Kneading the dough helps improve the texture of the peda.
- Once the dough becomes shiny and the mixture does not stick to your hands. Divide the dough into equal portions and shape it into a round shape.
- (Optional) You can use some design stamps for a pattern on the peda.
- Sprinkle some cardamom powder, saffron strands (optional), and nuts.
- Peda is ready to be devoured!
Notes
Nutrition
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Diya N. says
Made this for Diwali and it came together so fast! Do you think this would work with part-skim ricotta instead of whole milk?
Jyoti Behrani says
So glad it worked out! Part-skim ricotta will work too, though the peda may be slightly less rich, I'd cook it a minute or two longer to make sure it holds together.
Sarah L says
Can I use this same method to make peda with paneer instead of ricotta cheese?
Jyoti Behrani says
You can, though the texture will be a bit different since paneer is drier than ricotta, add a splash more milk while cooking to get the same soft consistency.
Rachel J says
Mine turned out a little grainy, any tips for next time?
Jyoti Behrani says
Graininess usually means the mixture cooked a little too long or too hot. Try lowering the heat and pulling it off the stove as soon as it forms a smooth, non-sticky dough, it firms up more as it cools.