Ricotta cheese kesar peda

Ricotta cheese kesar peda
  • Low phosphate
  • Low potassium
  • Low protein
  • Low salt
  • Special occasion
  • South Asian
  • 2 hours or less
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Using ricotta cheese instead of the usual khoya/mawa/milk makes this dish suitable for a low phosphate and potassium diet.

Chef

Lizzie Morey
Lizzie Morey

Peda is a popular Indian sweet often served during festivals and special occasions, and is often served as an offering to God on auspicious occasions.

Ingredients

250g ricotta cheese, drained

100g sugar

1 tablespoon ghee/unsalted butter

1 teaspoon cardamom powder

10-12 strands of saffron soaked in 2 tablespoons warm milk, PLUS 8 strands of saffron for decoration

10 pistachios, chopped into small pieces

Method

  1. Step 1

    In a small bowl, soak the saffron strands in 2 tablespoons of warm milk. Set aside.

  2. Step 2

    Heat ghee/butter in a pan on medium heat. Add the ricotta cheese and mix well to combine. Cook the mixture on a low heat, stirring frequently to prevent the ricotta cheese from burning and sticking to pan. Continue cooking and stirring until most of the moisture has evaporated, which should take about 15 minutes. At this point, the cheese becomes like a thick, creamy dough ball.

  3. Step 3

    Add the sugar and saffron-soaked milk. Mix and continue to cook for another 8-10 minutes or until all the moisture has evaporated.

  4. Step 4

    Once the mixture has reached the right consistency, where most of the moisture has evaporated, turn off the heat, add the cardamom powder and mix well.

  5. Step 5

    Spread the mixture on a plate and let it cool, then refrigerate to set.

  6. Step 6

    Grease your palms with ghee/ butter and roll the mixture between your palms into 8 medium sized balls. Press each ball gently in the centre to form a small dent and add 1-2 small pieces of chopped pistachio and a strand of saffron in the centre. Serve.

Food facts

Sugar is the main source of carbohydrate in this recipe. The value has been provided if you have been trained in insulin adjustment.

This recipe is low in potassium, when following quantities and serving sizes given, so is suitable if you have been advised to reduce the amount of potassium in your diet. It is also low in phosphate (only when made using ricotta cheese instead of the traditionally used Khoya/milk powder/condensed milk or any additional milk). However, it does contain some phosphate, mainly provided by the ricotta cheese, so if you have been prescribed a phosphate binder, take as directed.

This recipe is low in protein and suitable if you’ve been advised to eat less protein.

Use less sugar for a healthier option and add more flavour with extra cardamom and saffron instead.

Once cooked and cooled, this recipe can be stored in an airtight container in the fridge for up to two weeks.