Ever wished you have all the patience and time to make an authentic sweet. I do. I wanted to make something sweet to celebrate a little occasion at home. Since we had just come back from India trip I couldn't do anything elaborate. I decided to make this simple sweet which comes together in 10 minutes and tastes divine.
I would like to post a disclaimer though. It is not quite like the authentic doodh peda made using process of slow cooking of milk and sugar but is close enough.
Ingredients:
Makes 14-18 pedas
Recipe from here
Condensed milk - 200 g (I used half of a tin)
Nonfat Milk powder - 1 cup
Ghee - 2 tbsp + more for greasing
Milk - 2 tbsp
Saffron - a few strands
Sultanas/Pistachios - 20 (for Garnish)
Method:
Warm the milk in a pan or a microwave. Add the saffron strands and let it stand for a few minutes.
Mix the condensed milk and milk powder until there are no lumps. Heat ghee is a non stick pan in medium heat. Pour the milk mixture and the saffron milk and use a wooden spoon to stir and cook the milk. Stir continuously to enable even cooking and to prevent drying out. When the mixture comes to a single mass and doesn't look too wet and sticky, remove from heat.
Apply ghee to both hands and pinch lime sized balls from the dough. Make smooth balls and flatten a little. Insert the sultanas or pistachios to the center of the flattened balls ever so slightly.
Notes:
Always keep the dough covered when making the balls.
If your milk powder is not fine and is granular, just pulse in blender to make a fine powder.
I would like to post a disclaimer though. It is not quite like the authentic doodh peda made using process of slow cooking of milk and sugar but is close enough.
Makes 14-18 pedas
Recipe from here
Condensed milk - 200 g (I used half of a tin)
Nonfat Milk powder - 1 cup
Ghee - 2 tbsp + more for greasing
Milk - 2 tbsp
Saffron - a few strands
Sultanas/Pistachios - 20 (for Garnish)
Method:
Warm the milk in a pan or a microwave. Add the saffron strands and let it stand for a few minutes.
Mix the condensed milk and milk powder until there are no lumps. Heat ghee is a non stick pan in medium heat. Pour the milk mixture and the saffron milk and use a wooden spoon to stir and cook the milk. Stir continuously to enable even cooking and to prevent drying out. When the mixture comes to a single mass and doesn't look too wet and sticky, remove from heat.
Apply ghee to both hands and pinch lime sized balls from the dough. Make smooth balls and flatten a little. Insert the sultanas or pistachios to the center of the flattened balls ever so slightly.
Notes:
Always keep the dough covered when making the balls.
If your milk powder is not fine and is granular, just pulse in blender to make a fine powder.