I love food and I do love to cook. But I always get cold feet when it comes to Indian desserts. Sweets were especially made during festival times when the family 'chefs' were always around- mom or my aunt or my granny! And with these expert cooks taking over my kitchen to handle the desserts, I never really got the hang of making them. My range is very limited. I can precisely make 3 Indian sweets and am definitely more comfortable making a pannacotta than rolling out traditional polis (jaggery/dal stuffed thin pancakes).
The chosen dish was 'pedha', simply because both my kids love it with equal passion and have not had a chance to savour it these last 6 months. A milk-based dish it has several variations, consistencies and specifications. I trawled through websites for recipes and was alarmed at how many I found. Except for the main ingredient, ricotta cheese, the others are my brave additions:
250 gms of ricotta cheese
4 table spoons of condensed milk (depending on how sweet you like it)
2 table spoons of ghee
2 pinches of cardamom powder
2 tablespoons of finely ground almond powder
I heated up the ghee and simply added in the rest of the ingredients. I left it on slow flame and gave it a good stir now and then. After about 15-20 minutes, all the moisture evaporated, leaving behind a soft ball of creamy goodness.I patted them into little flat balls and pressed a pistachio on the top. Refrigerated it for half an hour or so to allow the pedhas to retain their shape.
The kids gobbled a couple of pieces yesterday and have packed a few for their snack at school today.
A very tasty, super easy, no complication Indian dessert that can be whipped up within half an hour! Yipee, my repertoire just increased and now stands at a grand 4!
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