How to make it

  • Heat a heavy bottomed wide vessel on medium - low heat, add milk and bring to boil. Keep boiling the milk by stirring frequently to avoid scorching. Reduce the milk till it reduces to almost 1/6th of original measure. When milk thickens and starts to come together, stir in sugar. Once sugar caramelizes, stir well and let the moisture from sugar evaporate (abt. 2 -3 minutes). At this stage, add optional dry fruits and nuts or coloring. Remove from heat and cool a bit. When warm enough make soft balls out of the mixture and flatten them a little. Apply ghee to the hands to avoid the mixture from sticking. Doodh peda hardens a bit once made to peda. They are generally eaten the same day or the next day since they loose freshness quite easily. Refrigerate to increase the shelf life for a week and microwave for around 10 seconds to warm them up.
  • Make sure to always keep the bottom from burning
  • Variation : Evaporated milk can be used to reduce the boiling time to half. Most of the times plain flour or maida is added during the end of process to bind them well. Nuts like pistachios, almonds and cashews are added for crunch. Saffron or other food colors give doodh peda a distinct color. Cardamom powder is also vastly used for taste along with rose essence.

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