Thursday, April 23, 2009
Ricotta Cheese Pedas
I got an award today! YAY!!!! My first one..... Can't stop smiling.... :-) Lakshmi of TasteOfMysore has passed on this award to me
Here's a small token of thanks to Lakshmi for her nice gesture. A sweet treat! These pedas are easy to make and taste oh! so heavenly. I got the recipe for these from my dear friend Rajeshwari, who is a wonderful cook herself. When I asked her what she'd call these pedas, she said "Shaangulla". She made these for her son Sha"shaan"k's B'day and the "gulla" part comes from Rasgulla, so, "Shaangulla". How cool is that? Call them what you like.... they taste amazing.
1 measure (15oz container) Whole Milk Ricotta Cheese
1 measure Sugar (to measure, use the same container that the cheese is in)
2 measures Carnation Milk Powder
1 teaspoon Cardamom Powder
1/2 teaspoon Saffron strands, soaked in 1/4 cup of warm milk
2 teaspoons Ghee
Almonds for garnish
1. In a heavy bottomed deep vessel, heat the two teaspoons of ghee.
2. Add the ricotta cheese to it and keep stirring, over medium-low heat. It will turn watery and start splattering. So, take care. You can cover it partially with a lid. Let it boil for 5 minutes.
3. Slowly add the milk powder to it and mix in well.
4. Add the Saffron strands and the milk in which they were soaking.
5. Now, add the sugar little at a time and keep mixing it until well blended. The mixture will again turn watery and start splattering. So, cover partially with a lid and keep mixing, until the mixture forms a soft mass.
6. Allow it to cool down. Shape into desired shapes and decorate with almonds.