I made these for Gokul Ashtami and the kids loved them .In fact they shaped and decorated them .Could manage to take a few quick clicks before they were happily devoured :)
Ricotta cheese makes these delightful pedas very light but you can also make them in the traditional way using mawa/khoya .
15 oz (425 g) Ricotta cheese
1 heaped tbsp Ghirardelli unsweetened cocoa pwdr
2 tbsp sugar or as per taste
1/4th tsp Nutmeg pwdr
pinch of salt
Chocolate chips for decoration
1 tsp ghee(clarified butter)
1 tsp corn starch dissolved in 1 tbsp water
In a non-stick pan heat 1 tsp ghee.Add the Ricotta cheese,sugar,salt ,cocoa pwdr,nutmeg pwdr and the dissolved corn starch and cook on a low flame stirring frequently till the mixture thickens for around 15 minutes.
Remove on a greased plate and spread it out to cool.Once cool make small balls and flatten them slightly .Decorate with one chocolate chip on top.Serve at room temp or chilled .Store in the fridge for upto 4-5 days.
|Ricotta cheese,sugar,cocoa pwdr n nutmeg|
|Mixture should look like this after 15 mins|
This recipe goes to sugar High Friday #69 -Bite Size Desserts