1 (15 oz.) container whole milk Ricotta cheese
1 1/2 packets Carnation dry milk powder
3/4 c. sugar
1/4 stick butter (sweet)
Chopped pistachios and almonds

In a 4 quart saucepan, heat butter on low heat. Add Ricotta cheese. Stir until it becomes light red. Add Carnation and stir about 15 to 20 minutes. Add sugar and stir 15 minutes or until mixture is smooth and thick enough to form into balls. Allow to cool 10 minutes until mixture is lukewarm. Take out a small portion and form into rounds, 1 inch in diameter. With your thumb, make a small depression in the middle. Garnish in middle with pistachios and almonds. Repeat with rest of mixture. Yields 30 to 35 Pedas. Store Pedas outside 2 to 3 days and then refrigerate if not finished.