Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons ghee
  • 3/4 cup milk powder
  • 400 grams sweetened condensed milk
  • few saffron strands
  • 1/4 teaspoon rose water (optional)
  • 4 green cardamoms, pounded (OR 1/2 teaspoon cardamom powder)
  • almond, pistachio slivers (to garnish)
  • 2 tablespoons milk

Instruction

  • Soak a fat pinch of saffron in 2 tablespoons warm milk.
  • In a heavy pan or pressure cooker base, combine 2 tablespoons ghee, 3/4 cup milk powder, 400 grams condensed milk and saffron soaked milk.
  • Whisk very well to combine, start cooking in low heat.
  • Mix well and continue to cook in low heat for 5-6 minutes. Add crushed cardamom pods or cardamom powder, rose water if using
  • Cook further for 8-12 minutes or until the peda mixture leaves the sides of the pan.
  • To check the consistency, drop a small amount of mixture on a pate and let cool for few seconds. Now try shaping into a ball and if the mixture holds shape, it is done. Else continue to cook for 3-4 minutes.
  • Once the correct consistency is reached, turn off the heat but keep stirring for a minute or two.
  • Now transfer the mixture to a parchment paper or a plate and let cool for 5 minutes.
  • After the peda mixture is cooled enough to handle yet warm to touch, knead well for 2 minutes to make it smooth.
  • Using a small cookie scoop or a tablespoon remove equal sized portions and shape into a smooth ball.
  • Make patterns with a peda press if you have one. Else flatten each disc slightly with hand.
  • Shape all the mixture in the same way.
  • Let set at room temperature for 30 minutes before serving.
  • Store doodh peda in airtight container.