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DOODH PEDA (MILK PEDA)

Was in the mood to make something sweet and remembered about this recipe which I had wanted to make ages ago. Finally made it today. Adapted the recipe from jeyashriskitchen.com and it turned out quite good.

Doodh peda

This is what you’ll need

Milk powder: 2 cups

Condensed milk: 1 tin (397gms)

Butter: 2tbsp

Ghee: 2tsp

Everest Milk Masala: 1tsp (optional)

Saffron: A pinch (dissolved in 1tbsp of warm milk, optional)

Cardamom powder: 1/2tsp

Let’s get cooking

1. In a wide non stick pan, pour the condensed milk and milk powder. Mix it into a smooth paste taking care no lumps are formed. It should be like a thick idli batter.

2. Add the butter and ghee to this. Start mixing them on a low flame.

3. Add the saffron milk to this and mix well without getting it burnt.

4. The recipe asked for some Everest milk Masala to be added for enhanced flavour. If using add it now.

5. After 7 to 8 minutes the mixture will come out like a soft ball without sticking to the bottom.

6. Turn off the flame and allow the mixture to become warm.

7. Grease your hands with ghee and also the rolling pin.

8. Grease the base as well and knead the mass of peda. Roll it into a circle of your desired thickness.

9. Using a cookie cutter cut into desired shapes or roll into small balls and flatten slightly.

10. Store in a jar when cool. Can be refrigerated for up to a week.

doodh peda1

Approximate preparation and cooking time: 20 minutes

Makes roughly 30 to 35 pedas.

doodh peda2

 

 

 

 

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