Doodh Peda Recipes
Recipe Ingredient (used american measuring cup, 1 cup = 250 ml)
1 tbsp ghee
200 gm sweetened condensed milk ( i used amul mithai mate)
100 gm milk powder of any good brand ( i used amulya )
6-7 saffron strands infused in 1 tbsp hot milk (kesar garam doodh ke saath)
a pinch of nutmeg powder (jaifal powder)
½ tsp cardamom powder (elaichi powder)
1 tsp vetiver water or rose water (optional)
a pinch of salt (optional)
How to make Doodh Peda
In a heated non stick pan or heavy bottomed sauce pan add condensed milk, ghee and milk powder.
Combine them you would see some lumps formed in the mixture.
Don.'t worry just use a hand blender and they would appear smooth.
Add cardamom, nutmeg powder, salt and saffron infused milk.
Keep stirring until the mixture starts leaving the edges of the pan. Please don't overcook this mixture. Once they cool you should be able to form balls. If they are still soft then cook again for some more time
Now remove this mixture on a greased plate. Allow to cool or you could refrigerate them for some time.
Grease your hand and shape into small balls. Stamp them with the peda stamper gently.
You could garnish them with few saffron strands or pistachios.
Serve your doodh pedas with other sweets. Store them into fridge should last for 4-5 days.