Indian Malai Peda Protein Balls


Step 1Melt the butter in the pan, keep the stove on low flame.

Step 2Add the ricotta cheese and mix with the butter. Keep mixing it till the cheese melts.

Step 3Add the sweetener and keep mixing it, ensuring the mixture does not stick to the pan.

Step 4Add the protein powder, half cup at a time, until the mixture starts to thicken. Keep stirring ensuring there are no lumps, and add the remaining powder. After 5 minutes of cooking, the mixture gets thick. Add the vanilla essence and cardamom powder and give it a good mix.

Step 5Let the mixture cool, so that you can shape them into balls. Grease your palms with butter or ghee and start shaping the lumpy mixture into small balls and pressing them slightly in the middle. You can make 20 medium shaped or 25 small shaped balls according to your own preference.

Step 6Optionally, top each ball with chopped or whole almonds. Keep the protein balls refrigerated for up to a week, or freeze for up to 3 months. To serve, let them defrost in the fridge overnight.