Desserts & Sweets · diwali

Instant Doodh(Milk) Peda

Instant doodh peda? Yes, you read that right. Doodh peda as the name implies is made from milk. Traditionally, it is made from evaporated/reduced milk. It involves stirring the milk on low flame for a long time until it thickens. The process sure is tedious and time-consuming. So, here I propose a cheat/short cut of doodh peda. All you need is a tin of condensed milk and milk powder. This recipe doesn’t need sugar as condensed milk imparts sufficient sweetness to the pedas.

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Recipe Source: padhuskitchen

Required Ingredients:

  • Condensed milk-200 ml
  • Milk powder- 1 cup (200 ml)
  • Butter-2 tbsp
  • Ghee- As required
  • Pistachios-10 to 15 (For garnishing)
  • Cardamom Powder- 1 tsp

Method:

Heat butter in a non-stick pan until it melts.

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Chop or grind pistachios coarsely.

Switch off the flame. Add condensed milk and milk powder and stir taking care of lumps.

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Turn the flame on and stir the mixture on low flame

After 5 minutes, add cardamom powder and stir.

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Keep stirring until the mixture thickens.

After abour 10 minutes, the mixture will start to leave the sides and form a ball.

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At this stage, switch off the flame and carefully transfer the dough to a plate/bowl.

Let it cool down for a while. When its warm enough, grease your hands with ghee and make small lemon-sized balls.

Flatten the balls onto your palm and make a dent/impression with your thumb/finger.

Fill the dent with chopped pistachios.

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Repeat the same until the dough is done.

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Notes:

  • The doodh pedas tend to harden over time and taste best after 5-6 hours. The ones I had immediately were a bit chewy.
  • You can add cocoa powder along with milk powder for chocolate pedas.
  • It keeps good for over a week when refrigerated.
  • The original recipe uses saffron. If you have saffron, mix the strands in 2 tbsp of milk and add.

 

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