Instant Doodh Peda with Condensed Milk

Instant Doodh Peda with Condensed Milk

Submitted by Editor on Sun, 2016-06-12 10:49   Milk Peda / Doodh Peda are an auspicious sweet, served as prasaad or prasadum during Navrathri. Traditionally, pedas are made from sugar and khoa or khoya. Khoa is prepared by drying out milk in an open iron pan by heating the milk. The dry milk solids are then combined with different flavouring agent like cardamom, saffron etc. It gives distinct flavour to peda.Here is the simple, easy and quick way of making doodh peda without compromising with the taste is by using condensed milk. Milk Peda is made by cooking milk powder, condensed milk and ghee together to get soft lumpy dough which is flavoured with some cardamom powder and nuts. Its then rolled into balls and flattened to shape and decorated with a dry fruit making the procedure easy compared to traditional one.Ingredients:1 can condensed milk (14 oz - 395gm)1 cup milk powder1 tbsp ghee / clarified butter3-4 cardamomFew almonds or any other nuts for garnishingPrep Time- 5 minCook Time- 25 minTotal Time - 30 minYields- 13 -15 minLet’s start the recipe step by step:1. Finely chop few almonds and keep it aside. Also powder the cardamom before making pedas.2. In a thick bottomed pan add condensed milk and milk powder. Whisk it well so that there are no lumps, this should be done even before switching on the flame. 3. Now switch on the flame and keep cooking on a low flame. Add cardamom powder and keep on stirring. 4. Keep cooking until it starts to leave the sides of the pan. Add chopped almonds or any dry fruits of your choice.5. Once it starts leaving the sides of the pan, add ghee and give a quick mix. 6. Keep cooking until you see a thick mass slightly sticky, try to take a small portion roll it and check, you should be able to form a ball. This is the correct stage.7. Switch off and let it cool down for 5 mins. When it is still warm, grease your hands with ghee and pinch small lemon sized portion and make a ball, and slightly flatten it. 8. Make a small dent in the centre, place the almond and arrange in a clean plate.9. Repeat the same until the entire mixture finishes. Leave it to set at least for an hour. The pedas will be chewy while shaping them but after an hour you will get the perfect texture and taste.10. Cool down and store in airtight container. Stays fresh for about 10-15 days. Tips:Soak saffron in warm milk and add to mixture in Step 2 to get nice colour and saffron flavour.Make sure your milk powder is fine. If your milk powder is little coarse then grind it once to get a smooth powder.Don't panic if the mixture doesn't hold together to form a ball, just cook further for a while again and then try.Once the mixture is switched off it will look a bit runny, leave it to rest by the time it hardens and makes it easy to shape.Grease ghee or butter to the pan before cooking to prevent mixture to stick to the pan.Do not dry the mixture; if the mixture is dry and if it cracks when you shape them, add little milk mix well to get a smooth texture but if you add milk shelf life will be less.To avoid the stickiness and get the shiny smooth shape, grease your hands well while shaping them.It takes at least an hour to get set to get the perfect texture. If you taste it once you shape them the taste will be good but the texture will be chewy so always let it rest for an hour before serving.If you refrigerate it, bring to room temperature while serving else the pedas will be hard.Always cook in low flame to avoid burning at the bottom. Non-stick pan makes your job easy.Keeps well for about a week even without refrigeration.Social Networking Contacts:Email - hebbars.kitchen@gmail.comWebsite - https://hebbarskitchen.wordpress.com/Facebook - https://www.facebook.com/HebbarsKitchenTwitter - https://twitter.com/HebbarsKitchenPinterest - https://www.pinterest.com/hebbarskitchen/