Comments on: Milk Peda Recipe

By: Maureen D

Maureen D — Mon, 24 Oct 2022 22:39:26 +0000

Hi Ms. Ruchi,
Thank you for sharing this recipe. I tried it with a store bought Mawa and really struggled with my dough. I had to add more ghee and milk to finally get the dough at the right consistency. I’ll have to try it again with either ricotta or homemade Mawa. This was my first try and I appreciate the simple step by step instructions. The flavor seemed to be fine. I would probably add a bit more sugar for my taste. Thank you again. Looking forward to trying other recipes.

By: Ruchi

Ruchi — Tue, 26 Nov 2019 14:54:59 +0000

In reply to Michelle. Michelle, These pedas stay good for a week in the refrigerator.

By: Michelle

Michelle — Tue, 26 Nov 2019 12:36:17 +0000

How long can I store these? In the fridge or elsewhere?

By: Ruchi

Ruchi — Thu, 24 Oct 2019 13:41:47 +0000

In reply to Mansi. Mansi, everything thing gets cooked in the pan. Cook the ricotta cheese on medium-low heat until all the moisture evaporates and it comes together like a non-sticky dough.

By: Mansi

Mansi — Thu, 24 Oct 2019 09:00:11 +0000

what about the water that separate from ricotta cheese? Do we have to tie Cheese in a cloth before mixing it with butter and put on stove?