Mathura Peda with Caramelised Ricotta | How to make Mathura Peda with Caramelised Ricotta

By Naina Puthran  |  8th Nov 2015  |  
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  • Mathura Peda with Caramelised Ricotta, How to make Mathura Peda with Caramelised Ricotta
Mathura Peda with Caramelised Ricottaby Naina Puthran
  • Prep Time

    0

    mins
  • Cook Time

    40

    mins
  • Serves

    4

    People

102

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About Mathura Peda with Caramelised Ricotta

Do you like Mathura ke Pede but can't find Khoya where you live? This version uses Ricotta and tastes just like the traditional Mathura ke Pede or the Dharwad Peda. Easy to make with a tiny list of ingredients

Mathura Peda with Caramelised Ricotta is one dish which makes its accompaniments tastier. With the right mix of flavours, Mathura Peda with Caramelised Ricotta has always been everyone's favourite. This recipe by Naina Puthran is the perfect one to try at home for your family. The Mathura Peda with Caramelised Ricotta recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Mathura Peda with Caramelised Ricotta is few minutes and the time taken for cooking is 40 minutes. This is recipe of Mathura Peda with Caramelised Ricotta is perfect to serve 4 people. Mathura Peda with Caramelised Ricotta is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Mathura Peda with Caramelised Ricotta. So do try it next time and share your experience of cooking Mathura Peda with Caramelised Ricotta by commenting on this page below!

Mathura Peda with Caramelised Ricotta

Ingredients to make Mathura Peda with Caramelised Ricotta

  • 1 tub (250 grams) Ricotta
  • 1 tablespoon Ghee
  • 3 tablespoons Brown Sugar (more or less as per taste)
  • Approx. 2 tablespoons Milk
  • Almond Slivers to decorate

How to make Mathura Peda with Caramelised Ricotta

  1. Heat the ghee in a non stick pan. Add the ricotta and cook on medium till most of the liquid evaporates. Keep stirring constantly.
  2. Once the ricotta starts coming together like a ball, reduce heat to low and start break up the ricotta into smaller pieces. Keep stirring and do not let the ricotta burn.
  3. Keep breaking the ricotta up until it resembles grains of sand and is also light golden brown. This should take about 30-40 minutes. Remove from heat.
  4. Pour the milk over the ricotta grains, add about one and half tablespoons brown sugar and mix well. Allow the mixture to cool down.
  5. Once the mixture is cool, transfer to a food processor and process, till the mixture is very soft and smooth. Add a little more milk if necessary.
  6. Return the mixture to the pan and heat it gently. Taste and add more brown sugar if desired.
  7. Cook for about 5 minutes. Turn onto a plate and let cool a bit.
  8. Shape the mixture into walnut-sized balls and flatten slightly. Garnish with a sliver of almond and serve.

My Tip:

These will keep for 3-4 days in the refrigerator.

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