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Ricotta may be a versatile cheese, but when it comes to using it in Indian cuisine, its usage could be tricky. The whey cheese has a mild nutty flavour and a muted sweetness. This makes it a great component for making some Indian sweets. But can you really replace paneer or chhena with ricotta? In certain instances, yes.
Paneer has a firm texture, it can softened quite easily by blending it with milk. Ricotta, on the other hand, is softer and more pliable so it may need firming up. But it's also moister and naturally creamier than paneer; this may also be its biggest USP since it can offer a luscious, velvety finish to your kalakand or pedas.
Is It Too Dry?
Unlike paneer, Ricotta is a whey cheese and typically has a granular texture, which comes from the curds used to make it. it also has a varying moisture content, depending on the brand and how it's processed. Some ricotta may be a bit drier than others and the moisture level can affect how it blends into the mithai. The best way to adjust the consistency of your ricotta is to drain it to make it drier.
Simply place the ricotta in a fine-mesh sieve or cheesecloth, set it over a bowl, and let it drain for some time. The longer you drain it, the drier the consistency will become. If you're trying to make ricotta creamier for making something like a rabdi, be careful not to overcook it, as it can become too soft and lose its shape.
For Good Measure
It's important to note that, unlike paneer, ricotta is not a binding agent since it cannot be crumbled or mashed up and does not have firmness. Most sweets, especially a barfo or a kalakand will need additional binding agents like cornstarch or flour. To see what works best, it's best to make a small test batch to see how ricotta works in your specific mithai recipe. Ricotta is ideal for Indian sweets that have a fudge-like texture, be it kalakand, malai rabdi, milk cakes, malai laddoo etc.
If you're using a microwave to make a ricotta mithai, you can skip the milk powder. This may need you to extend the cooking time but it will deliver a more even consistency. Once the microwave mithai mixture is completely cooked, make sure to cool it for at least 3-4 hours before you cut it or serve it
