Instant Doodh Peda Recipe (Milk Peda)
Rich and delicious instant doodh peda (milk peda) prepared in just 20 minutes using milk powder, condensed milk and ghee.
Servings: 8
Ingredients
- 1 cup Milk powder (approx. 100g / 3.5 oz)
- ½ cup Boiled milk (approx. 120 ml / 4 fl oz, at room temperature)
- ½ cup Sweetened condensed milk (approx. 120 ml / 4 fl oz)
- ½ tsp Cardamom powder
- 2 tbsp Ghee (approx. 30 ml / 1 fl oz)
- optional Pistachios or almonds (sliced, for garnish)
Instructions
- In a wide bowl, take the milk powder and add the boiled milk at room temperature. Milk should not be hot or warm. Mix with a whisk until no lumps remain and it forms a smooth paste. Set aside.
- Heat ghee in a non-stick kadai. Add the condensed milk and cardamom powder. Mix well, then add the prepared milk powder paste.
- Cook on low to medium flame, stirring continuously, till the mixture thickens and leaves the sides of the pan to form a soft whole mass.
- To test doneness, take a small pinch and roll it; it should form a smooth, non-sticky ball. Switch off the heat and transfer the dough immediately to a ghee-greased plate.
- Let it cool slightly until warm. Pinch small lemon-sized portions of dough and press gently to flatten. Press with a peda mould or peda maker to imprint the design.
- Arrange the pedas on a plate and let them rest overnight to set completely. They taste best the next day!
Video
Notes
- You can add 1/3 cup of powdered sugar instead of condensed milk if you prefer. Check for sweetness and adjust as needed.
- Make sure to cook the peda mixture until it comes together into a single non-sticky mass that leaves the sides of the pan.
- Cook strictly on low to medium flame; cooking on high heat may brown the mixture or make the pedas hard and chewy.
- Doodh peda tastes best the next day as the texture firms up nicely. Stays fresh for 2 to 3 days at room temperature and up to 1 week refrigerated.