Doodh peda is something that many Indians have a childhood happy memory around. Auspicious days, new beginnings, any good news is always shared and celebrated with one of these traditional sweets. For me, Doodh peda is my ultimate go-to Indian sweet. There are many varieties of these simple unpretentious little bites. Though it may seem a daunting task to sit and stir the milk for hours, Its totally worth it. I often listen to a podcast while working in the kitchen so I suggest you put on that podcast, listen to music, or a read-aloud book and stir the pot. I do a silently pray the milk doesn’t boil over the minute I take my eyes off, as it has a tendency to do that, just like the phone ringing the minute you step into the shower.
I got around 24 peda's with this amount of milk. It was totally worth making them from scratch. Some people use a peda design stamp, or you could press down the centre to give an indentation like I have, or stick pistachio in the centre. However, they are shaped they taste delicious.
You could add saffron to add that beautiful yellow-orange colour and flavour to it, or even make it with khoa or mawa which are already reduced milk solids which will help speed up the whole process.
Ingredients
Full cream Milk - 2 liters
sugar -1/2 cup
Ghee - 2tbsp
Cardamom - 2 powdered
In a large wide mouth utensil heat milk till it comes to a boil.
from then on you have to babysit it. But worry not it is well behaved.
Lower the flame and keep stirring in between till you notice it starts to reduce.
From then on remember not to leave it unattended and keep it on a low to medium flame. Keep stirring, scraping the bottoms and sides so the milk fats don’t get burnt on the sides.
You will notice the the consistency thickening.
Bare in mind this takes around 2 hours altogether so maybe don’t plan any errands in between.
When it reaches a consistency like that off condensed milk, add the cardamom powder and the ghee. Mix it well till you see the milk solids have absorbed the ghee well and has further thickened. Add most of the sugar and mix till it has melted and completely come together. Do taste a little to check if you are happy with the sweetness. Do adjust if you need with the remaining sugar.
Remove and let it cool enough to handle. Knead a little with your hands till you feel it is smooth enough. Pinching a little marble-sized ball roll between your palms and shape it how you would like.
Remove and let it cool enough to handle. Knead a little with your hands till you feel it is smooth enough. Pinching a little marble sized ball roll between your palms and shape it how you would like.
Some people use a peda design stamp, or you could press down the centre to give an indentation like I have, or stick pistachio in the center.
Some people use a peda design stamp, or you could press down the centre to give an indentation like I have, or stick pistachio in the centre.
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