- 15oz Whole Milk Ricotta Cheese
- 1 cup Heavy Cream
- 1/2 tsp Cardamom Powder
- 3-4 Strands Saffron
- 1/2 cup Sugar
Method:6-7 minutes over medium heat for a wide mouthed pan heat ricotta cheese. Stir constantly. Cheese is already loose and the liquid starts evaporating.
At this point you the cream, saffron (palm between your fingers / crushed) and cardamom / add cardamom powder and stirring until all put together is all the liquid dries.
Once the cheese gets its texture, its time to add sugar. Now it cook on high flame until the mixture forms a ball. Keep in mind through out the process to stir up strong for you to need weapons. JB (my DH) I am out in the kitchen helps.
Turn off heat and let cool slightly. Too long or hard knot to work with the ball will end up with Do not wait for.
Modak or peda them, which ever works best for you in shape. If you are a model shaped mold that you save some time or desire modaks size, take 1 tbsp of mix to a smooth ball. Now, using all your fingers, pull a little bit of a mix, it is elongating. Press the other side of the ball on the counter or plate. In the pedas, shape the mixture into a ball, shaped to take a spoon and a small flat between your palms.
Its really simple and very similar like the store bought.
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