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Blogging Marathon# 45: Week 1/ Day 2 Theme: Diwal Festival Specials Dish: Chocolate Peda using Ricotta Cheese After posting a very traditional Diwali treat yesterday, today I have a dessert that is a delicious variation to the more traditional peda/ milk fudge. Adding chocolate and using ricotta cheese make this quite a fusion of western and Indian cooking.


1215 peda

Total time

30 minutes






  • 1 cup ricotta cheese
  • (1.25l) fish stock
  • 1 cup Condensed milk (- (add more if you like your burfi sweeter))
  • 2 tbsp cocoa (Unsweetened powder)
  • 2 tbsp ghee
  • a pinch Cardamom (Ground)
  • 2 tbsps Almonds Cashews (or - chopped (optional))


  1. In a nonstick pan, add the ricotta cheese and cook on medium-low flame, stirring occasionally, until the cheese starts to dry out a little bit.
  2. In a small bowl, combine the cocoa powder and 3tbsp milk. Whisk until well combined.
  3. Add the remaining ½cup milk and cook till the mixture starts to thicken a little bit.
  4. Add the cocoa-milk mixture, condensed milk and mix well. Cook stirring until the mixture starts to leave the sides of the pan, this will take about 8~10 minutes.
  5. Finally add ground cardamom and the ghee. Mix well and remove onto a greased plate.
  6. Let the mixture cool for a few minutes or until easy to handle. Using lightly greased hands, divide the mixture into small lemon size balls and roll them into smooth balls or flatten them a little like dics or make into any of your favorite shapes. Place a cashew or almond on top as garnish. Store in an airtight container in the refrigerator and enjoy!!
  7. View the recipe instructions at Cook's Hideout

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