Malai Peda Recipe . Friends are indeed our great gift in life, I absolutely agree they are the best who cares us more and though we don’t chat often they understands well and think us more. Few travel with us from the beginning of life and we grew our dreams with them…I too have many close friends due to personal work I may speak to them yearly twice or thrice and sometimes when kids stay home we introduce and make them chat in video call. Its nonstop when talk about friends with no further delay I am moving to today’s recipe. Its Malai Peda prepared using homemade cheese (you can either use ricotta or Paneer or fresh mawa / khoya ) and I have used peda press which were ordered in online and sent as gift by one of my close friend from college. They reached me few months with few other gifts sent by her, from thenI wanted to try peda using peda press but recently only I got time to use it.
Due to lack of natural lighting the pictures are not so satisfactory, despite of odds I feel this recipe is something close to my heart so I am publishing it for the Holi special occasion. My hearty Holi wishes to one and all 🙂
Ingredients for homemade Ricotta cheese
Whole Milk – 2 Cups
Heavy Cream – 1 Cup
Salt – 1/4th tsp
Lemon Juice – 1 Tbsp
* If use like to try ricotta cheese at home just boil 2 cups of whole milk, 1/4th tsp salt and 1 cup pasteurized heavy cream (not ultra pasteurized) in a sauce pan in medium flame with frequents stirring. When the starts or about to foam reduce flame and add 1 tbsp lemon juice, keep stirring at one stage they curdle. Filter the whey and cheese separately and place it over weight for 30 minutes. The Ricotta cheese is ready to use in the recipe calls for. But i prepared a day before and stored it overnight in refrigerator before use. It exactly yielded 1 cup ricotta cheese.
Yields 12-14 Peda of 25 grams each
Ingredients to make Malai Peda
* Ricotta Cheese Or Soft Paneer – 1 Cup (refer notes)
Milk Powder – 1 Cup
Condensed Milk – 1/2 Cup
Sugar – 3/4th Cup (I used 1/2 cup)
Rose Syrup – Few Drops
Optional Food Color – Single Drop
Homemade Cardamom Powder – 1 Tbsp
Cornstarch / Corn Flour – 1 Tbsp
Ghee – 1.5 Tbsp
Malai Peda Preparation
- Making homemade cheese is time consuming so if you like to make it soon either use store bought ricotta cheese or homemade paneer. Both give the same result…
- Keep the ingredients ready Pic 1.
- Melt 1.5 Tbsp ghee in a wide pan and grease the pan all over with that melted ghee.
- Add 1 cup of ricotta cheese, condensed milk, sugar and milk powder to the same pan (Pic 2).
- Mix all together and when they look thickening add corn starch (Pic 3), cardamom powder and food color.
- Keep stirring in medium for couple more minutes (Pic 4).
- At one stage they roll like shown in picture without sticking to the pans (Pic 4).
- It is the time to remove from flame and allow to cool completely.
- The peda dough looks gooey but once its cooled completely its perfect to roll and shape.
- Once it cooled well, take a lemon sixe ball and roll in your palms and check it should not stick to your hands (below picture) and roll properly.
- If it’s lightly stick you can grease your palms with mild ghee or oil.
- If it is too sticky then the consistency is wrong go ahead and cook for another couple of minutes.
- Roll them round, leave it aside for few minutes for the top to set well.
- After few minutes or finished rolling all the peda dough, make shapes using the peda press as desired.
Recipe Card
- Whole Milk - 2 Cups
- Heavy Cream - 1 Cup
- Salt - 1/4th tsp
- Lemon Juice - 1 Tbsp
- * Ricotta Cheese Or Soft Paneer - 1 Cup
- Milk Powder - 1 Cup
- Condensed Milk - 1/2 Cup
- Sugar - 3/4th Cup I used 1/2 cup
- Rose Syrup - Few Drops
- Optional Food Color - Single Drop
- Homemade Cardamom Powder - 1 Tbsp
- Cornstarch / Corn Flour - 1 Tbsp
- Ghee - 1.5 Tbsp
-
Making homemade cheese is time consuming so if you like to make it soon either use store bought ricotta cheese or homemade paneer. Both give the same result...
-
Keep the ingredients ready Pic 1.
-
Melt 1.5 Tbsp ghee in a wide pan and grease the pan all over with that melted ghee.
-
Add 1 cup of ricotta cheese, condensed milk, sugar and milk powder to the same pan (Pic 2).
-
Mix all together and when they look thickening add corn starch (Pic 3), cardamom powder and food color.
-
Keep stirring in medium for couple more minutes (Pic 4).
-
At one stage they roll like shown in picture without sticking to the pans (Pic 4).
-
It is the time to remove from flame and allow to cool completely.
-
The peda dough looks gooey but once its cooled completely its perfect to roll and shape.
-
Once it cooled well, take a lemon sixe ball and roll in your palms and check it should not stick to your hands (below picture) and roll properly.
-
If it’s lightly stick you can grease your palms with mild ghee or oil.
-
If it is too sticky then the consistency is wrong go ahead and cook for another couple of minutes.
-
Roll them round, leave it aside for few minutes for the top to set well.
-
After few minutes or finished rolling all the peda dough, make shapes using the peda press as desired.
- You can replace paneer or ricotta with fresh moisture mawa (in case using dry mawa powder then increase condensed milk to 3/4th cup)
- Sometimes I skip the ghee and it may not necessary to add all the mentioned quantity.
Notes
- You can replace paneer or ricotta with fresh moisture mawa (in case using dry mawa powder then increase condensed milk to 3/4th cup)
- Sometimes I skip the ghee and it may not necessary to add all the mentioned quantity.
Good recipe.