Ingredients:

  • 2 cups (480g) full-fat ricotta cheese
  • 1/2 cup (150g) sweetened condensed milk
  • 2 tbsp (30g) ghee
  • 1/4 cup (30g) milk powder
  • 1 pinch (0.1g) saffron strands
  • 1 tbsp warm milk
  • 1 tbsp (15g) slivered pistachios

Instructions:

  1. Soak the saffron strands in a tablespoon of warm milk for 10 minutes until the liquid becomes deep golden.
  2. Heat ghee in a non-stick skillet over medium-low heat. Add the ricotta cheese and stir constantly for 8–12 minutes until the cheese loses its wet appearance and begins to pull away from the sides of the pan.
  3. Stir in the sweetened condensed milk and the saffron-milk mixture. Fold in the milk powder and continue to cook on low heat, stirring frequently, until the mixture thickens into a soft, non-sticky dough.
  4. Remove from heat and let the mixture cool for 5 minutes.
  5. Grease palms with a small amount of ghee. Scoop approximately 1 tablespoon of the mixture, roll into a ball, and flatten slightly into a disc. Press a slivered pistachio into the center of each peda.