Doodh Peda
दूध पेड़ा
By Pooja H · 20 min · serves 12
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The peda you can make on a weeknight, because it starts from milk powder rather than a morning of stirring khoya. The whole dish is one judgement call: pull the pan off the heat while the mixture still looks slightly too soft. It firms as it cools, and a peda cooked to look right in the pan sets hard as a stone.
Ingredients
- 2 tbsp ghee2 tbsp ghee
- 1 cup full-fat milk powder1 cup full-fat milk powder
- ½ cup condensed milk½ cup condensed milk
- 3 tbsp milk3 tbsp milk
- ½ tsp green cardamom powder½ tsp green cardamom powder
- 12 almond or pistachio slivers, to top12 almond or pistachio slivers, to top
Method
- 1Melt the ghee in a non-stick pan over the lowest heat your hob will hold. Milk solids catch and turn bitter in seconds on anything higher.
- 2Whisk in the milk and condensed milk, then add the milk powder a little at a time, stirring so no lumps form.3 min
- 3Keep stirring as it thickens. It will go from pourable to a soft mass that pulls away from the sides of the pan in one piece.8 min
- 4Stir in the cardamom and take the pan off the heat while the mixture still looks a touch too soft to shape. This is the step that decides the texture.
- 5Cool until it can be handled. Grease your palms with ghee, roll walnut-sized balls, flatten each slightly and press a nut sliver into the top.10 min
- 6Leave them to set for an hour before stacking. They keep a week in the fridge.
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Nutrition
Estimated, per serving.
- Calories
- 130
- Protein
- 3 g
- Carbs
- 16 g
- Fat
- 6 g
This recipe was written for the Zaika app
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