Milk Peda/Doodh Peda

Doodh Peda has always been my favorite sweet ever since my childhood in Vizag. There used to be a particular shop (forgot the name!) in Vizag, where my dad used to buy a box full of these cute peda’s with flower shaped in between, almost once in every two weeks. Those days have gone by. Today we are all isolated with so much space and time to think and refresh those memories. My mom and I, decided to try our luck with this Peda. The result turned to be really good, not so soft, because we didn’t use the full cream milk. So, to get better results, please use full cream milk or you can directly use the khoa. You don’t need much ingredients for this- just 3 ingredients sweet and a lot of time to prepare and settle.

Preparation time :- 45 minutes

Cooling/Settling time :- 2 hours

Ingredients:-

1. Pasteurized milk- 1.5 litres
2. Sugar-1/4 cup
3. Cardamom- powdered-1/4
4. With more love.

• In a large kadai take 5 cups of milk. use good quality (full-cream) milk for a more creamy texture.
• Stir occasionally to prevent milk from sticking to the bottom and burning.
• Get the milk to a boil.
• Stir continuously, till the milk thickens.
• After sometime, the milk turns creamy texture.
• Keep stirring on low flame, to prevent milk from burning, to turn to paste like consistency.
• Add ¼ cup sugar. add more sugar if you prefer.
• Keep stirring till the sugar dissolves.
• Add 1/4 cardamom powder and keep stirring.
• Continue to cook on low flame until the mixture separates from the pan and holds shape.
• Cool the content for minimum 2 hours. Take a some and size to ball shape and design using the mould. You can also decorate using a toothpick or fork.
• Store doodh peda or milk peda in an airtight container and it will last for about a week.

• 

  Boil the milk. Keep Stirring to bring dowwn to creamy and paste consistency.

• 

  Add 1/4th cups of sugar to the milk

• 

  Don’t stop stirring. Continue.

• 

  Keep on low flame and keep stirring. Make sure the bottom doesn’t get burnt.

• 

  Cool down after transfering it to a plate

• 

  Shape them and cool them for atleast 2 hours for better results.

Keep stirring.

Don’t stop, Keep stirring 🙂

Almost there !!

Just one last time. Keep stirring as you can see the milk has turned yellow. Add sugar and Keep stirring!!

Oue version of Milk Peda 🙂

NOTE:-

1. Use Full fat /cream milk for better results.
2. You can also use khoa to reduce few steps and continue adding the sugar.
3. There is no shortcut method, only continuous stirring will give you best results.
4. You can use skim milk, but you may end up getting fewer milk solids with the same quantity of milk. You will have to double up the quantity of the milk.
5. Add any choice of flavours including the artificial flavours like vanilla, chocolate and even kesar.
6. Lastly, do not attempt to increase the flame and it has to be one low to medium flame. If you do so to evaporate at high flame, you may end up burning the content and the pan.