MILK PEDA | MILK FUDGE | DOODH PEDA | HOMEMADE MILK PEDA RECIPE

Milk Peda is an easy and simple indian dessert recipe made with evaporated milk solids and sugar. it is one of the traditional indian sweet made across india and is made for various purposes like the festival and special occasions.

Milk peda or khoya sweet is quintessential Indian sweet or mithai made on all special occasions. No festive occasion is complete without these small round discs of milky creamy delight. They are commonly distributed in temples as prasad, or a religious offering. The richness and flavor of this sweet, soft fudge are truly divine. Along with the richness of milk, this sweet is gently laced with the flavor of cardamom and saffron.

FEW POINTS TO MAKE GOOD PEDA –

1. Always use a thick heavy bottom pan vessel or a nonstick pan.
2. Use full fat milk only. Boil the milk on low heat first and once it starts boiling put the heat to medium and keep on boiling and reducing the milk.
3. Always stir the milk to avoid sticking at the bottom of the pan. Also, the layer of cream will be formed so scrap it from the edges and mix it with the boiling milk.
4. Once the water from the milk is evaporated and khoya is made, knead the khoya well to make soft peda.
   

DO NOT OVERCOOK THE PEDA MIXTURE –

1. Overcooking will soak up all the moisture and the mixture will become dry and difficult to shape.
2. There is a simple way to prevent this. Before you start to shape your pedas, take some mixture in your hands and tightly squeeze the mixture. If it takes the shape of your palm and looks smooth you are good to go.
3. But if it cracks, add a teaspoon of milk and ghee to the mixture. Knead again until smooth and begin to shape.

 Sweet Recipes –

1. BESAN KA HALWA RECIPE
2. BENGAL STYLE RASMALAI RECIPE
3. PAPAYA HALWA RECIPE
4. MANGO PEDA RECIPE
5. ROSE CHAM CHAM RECIPE

INGREDIENTS –

• 5 cup milk
• 2/4 cup sugar
• ¼ tsp cardamom powder
• 3 tsp Ghee
• 3/4 tsp Cardamon powder
• Saffron and Nuts for garnish

 INSTRUCTIONS TO MAKE –

1. First, Take 5 cup milk in a large Kadai, boil on a low flame. Use Full cream good quality milk for a creamier texture.
2. Stir occasionally to prevent milk from sticking to the bottom and burning.
3. Get the milk to a boil, now boil on a medium flame.
4. Stir continuously, and the milk thickens in 10-15 minutes.
5. After 30 minutes, the milk turns creamy texture.
6. Now make flame to low, keep stirring to prevent milk from burning.
7. The layer of cream will form on the top of the milk. Stir it and also scrap the sides of the vessel to remove the cream and mix it with boiling milk.
8. Keep on cooking further on medium heat and stirring continuously till maximum water from milk is evaporated and it forms like a paste.
9. Add sugar to the mixture.  Mix well. The sugar will dissolve and make the mixture runny. Cook further till all the moisture is evaporated.
10. Keep stirring till the sugar dissolves, continue to cook on low flame until the mixture separates from the pan and holds shape.
    
11. This is known as khoya. Switch off the heat.
12. Add cardamom powder or any other flavors such as saffron, vanilla, rosewater and knead it gently just like a dough.
13. Let the mixture cool. Knead the mixture with your hands to smoothen it.
14. Grease the palms of your hands and take small portion of the mixture and roll it into a smooth ball. Gently flatten the ball by pressing between the palms.
    

Garnish the peda with blanced pistachio slices and Finally, serve doodh peda or milk peda. It can be kept for a week when stored in an airtight container.

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