Many Indian sweets taste so good, but require precision and patience to make, if not they turn into a nightmare. Not this one. I cant believe how this sweet can be made; super easy! Soft, melt in your mouth cakes of milk, cream and sugar.
You can make this peda two ways
Milk peda using condensed milk recipe:
Serves: 20 - 24 pedas
Ingredients:
2 cups/14oz/400gm can of condensed milk
2 cups of milk powder
1 Tbsp ghee or butter
A few strands of saffron
2 green cardamoms
1/2 cup of crushed nuts of your choice, pistachios, almonds cashews
Directions for peda recipe:
Tip:
Serves: Makes 20 pedas
Ingredients:
2 cups khoya/mawa/condensed milk cake
1/4 cup sugar
2 to 4 tsp milk
2 to 3 tsp ghee
1/4 cup, finely shopped pistachios and almonds
A few strands of saffron
You can make this peda two ways
Milk peda using condensed milk recipe:
Serves: 20 - 24 pedas
Ingredients:
2 cups/14oz/400gm can of condensed milk
2 cups of milk powder
1 Tbsp ghee or butter
A few strands of saffron
2 green cardamoms
1/2 cup of crushed nuts of your choice, pistachios, almonds cashews
Directions for peda recipe:
- Peel the cardamom seeds and crush them don finely with a rolling pin. Set aside.
- Set aside 1/4 cup milk powder aside as a reserve to correct your final product.
- Grease the inside of a glass bowl with ghee. Add condensed milk, milk powder, and ghee together. Stir to a smooth paste.
- Place it in the microwave on regular heat for 2 minutes, stopping every 20 seconds and stirring. Microwave times and heat will vary. Watch for changes from bubbling liquid to a slightly crumbly dough formation. Remove and add saffron strands and cardamom powder.
- Once the mixture cools from hot to warm, dip your hands in some ghee, and roll little balls of uniform size.
Tip:
- Just make sure you work with warm dough. If your mixture is too runny, use the reserved milk powder to thicken into a dough. If the mixture is too crumbly, add a few teaspoons of hot milk and milk powder to knead it back to the right consistency.
- Once you form little balls, indent the center with your thumb and press it down with crushed nuts. Store in an airtight container for up to a week. Enjoy!
Milk peda using khova recipe:
Serves: Makes 20 pedas
Ingredients:
2 cups khoya/mawa/condensed milk cake
1/4 cup sugar
2 to 4 tsp milk
2 to 3 tsp ghee
1/4 cup, finely shopped pistachios and almonds
A few strands of saffron
- Bring the khoya to room temperature, or defrost it in the microwave to a crumbly texture. You may grate it too. In a non stick pan on low heat, add the khoya and 2 to 4 tsp milk; cook until the milk softens the mixture.
- Stir continuously until the mixture changes to a soft dough consistency. Turn off the heat.
- When the temperature of the khoya changes from hot to lukewarm, add the sugar and knead gently with a wooden spoon or your hands.
- Divide the soft dough into twenty small bit, and roll each in your palm to make soft dough balls. You may smear a little ghee onto your hands for a richer flavor.
- Once the dough is round, press the top with your thumb to create a depression. Press in a few saffron stands or finely chopped nuts. Enjoy!