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.
Recipe Source: padhuskitchen
- 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
Heat butter in a non-stick pan until it melts.
Chop or grind pistachios coarsely.
Switch off the flame. Add condensed milk and milk powder and stir taking care of lumps.
Turn the flame on and stir the mixture on low flame
After 5 minutes, add cardamom powder and stir.
Keep stirring until the mixture thickens.
After abour 10 minutes, the mixture will start to leave the sides and form a ball.
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.
Repeat the same until the dough is done.
- 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.