Doodh Peda | Sweets & Savouries Sweets are those delicacies that make a definite appearance in every Indian festival and function, be it Diwali, a housewarming party or a wedding function. And doodh peda is one of the most common sweets at these occasions. Yet, most people prefer to order them from sweet shops rather than preparing them at home. Maybe they believe it to be a hard to prepare sweet. Yet, I believe that Doodh Peda’s are one of the easiest and simplest sweets to be made. Here is a simple recipe you can follow to prepare those Heavenly and Delish Peda’s without much hassle.
Method: 1.Boil a litre of whole milk in a wide saucepan. 2.Once it comes to a boil, reduce the flame to a medium high. 3.Let it boil until the quantity of the milk reduces to half and thickens. Keep stirring so that it doesn’t stick to the bottom surface. 4.Once the milk quantity reduces, add the fresh finely grated paneer to the saucepan. 5.Reduce the flame and gently mix it in. 6.Now, add the cardamom powder, rose water and milk powder. Keep stirring the contents as you add each ingredient. 7.Add about six teaspoons of sugar. Mix the contents until the sugar is properly blended in. 8.Now, cook it on a medium flame until it is of a thick and dry consistency. 9.Once the moisture is completely evaporated, turn off the stove and keep it aside to cool the mixture. 10.Once the mixture is cool, grind it using a mixer to get a nice and smooth consistency. 11.Now, dab a little bit of ghee in your palms and take a bit of the ground peda mixture in your hands. 12.The ghee won’t let the Peda mixture stick to your hands. 13.Roll the mixture into small balls and using your fingers gently dab them to form small even shaped peda’s. 14.Garnish it by sprinkling some kesar over it. 15.Your Doodh Peda is ready to be served.
Tips: 1. Make sure you dab enough ghee on your palms as the ghee won’t let the Peda mixture stick to your hands. 2. Since it is a milk sweet, consume it while still fresh. Do not let it get stale. 3. You can increase or decrease the amount of sugar added based on your preference.
खरवस or milk pudding is made using the cow or buffalo colostrum, the first form of milk following the birth of a new born. This is commonly made in Maharashtrian households. It is prepared by steaming a mix of colostrum, milk and jaggery or sugar until it coagulates into a jiggling solid. This is flavoured with Cardamom, saffron or nutmeg. The amount of milk added to colostrum depends on the day it is extracted. First days colostrum is diluted with equal amount of milk for making this pudding. I used pressure cooker for steaming this pudding. The pressure cooker separator pans were used for steaming. The top of the separator should be covered with a lid. I allowed it to steam for ten minutes on low flame after the first whistle. After the steam settles, take out the separator allow it to cool down. Then shift them in the refrigerator for few hours. Cut into square shapes. It tastes best when served chilled. Do not remove the lid while refrigerating.
Mix colostrum and milk. Add Jaggery and stir till it dissolves completely. Add cardamom powder. Heat the kesar strands slightly and crush them with fingers. Add it to the milk mixture. Check if the Jaggery is dissolved completely. Steam it in a pressure cooker using separators. Fill each separator with this milk mixture up till about two inches. Steam, allow to cool and cut into cubes. Serve chilled.
Editor’s Note: We used to enjoy this in Ahmedabad, it is delicious. Bali or Bari in gujarati, if I remember right.
Folks the cow produces extra colostrum milk and the calf cannot drink it all! So no harm done to cow or calf relax.
The Bari also spoils very fast so it has to be consumed right away, it is very rich in nutrients.
There are many Irani Bakeries in Mumbai, India. You must have heard of the Kayani Bakery, but have you heard of the Yazdani Bakery?
Yazdani Bakery is an Irani cafe or Persian style bakery in Mumbai, India.
The bakery was opened in 1953 by Meherwan Zend, an Irani baker. All products in the bakery are handmade, and baked in diesel ovens. The bakery draws a lot of visitors, particularly international visitors especially Germans. The building, built in the early 20th century, was originally a Japanese bank, which was later sold off. On 11 December 2007, the bakery was felicitated by Maharashtra governor SM Krishna the Urban Heritage & Citizens Award.
Old-school bakery/cafe offering Persian breads, baked treats & chai in simple, colorful surrounds.
Address: 11, 11A, Cawasji Patel Rd, Kala Ghoda, Fort, Mumbai, Maharashtra 400001, India
The Story Behind One Of Mumbai’s Oldest Standing Eatery That Belongs To A Yazidi Family: Yazdani Restaurant & Bakery.
Parvez Irani could be any old man sitting on the counter of a restaurant collecting cash. He’s so much trained in his trade that the best of corporate employees could be put to shame with his no-nonsense demeanour and a poker face determined to get work done well. He can be quite intimidating at first, but it’s his eyes that say a different story. Literally, a different story, because his eyes have a sharp hint of grey in them, a trait of the Yazidi community from the West Asia.
Someone once told me that Parsi and Irani bakeries are different, and asked Parvez the same to clear my doubt. Parvez immediately rubbished it and said, “The only difference between us is that the Parsis came 1200 years ago and we came about a hundred. But we’re the same people and every ritual and practice we follow is exactly the same,” he shares with us.
Travelling through the time
Entering Yazdani bakery is like stepping into a time warp. You’re immediately transported into what would look like the 1950s, exactly when the bakery was established. The narrow lane near the Horniman Circle, Fort was really busy on the Tuesday afternoon we visited.
The lane itself mirrors the good ol’ Bombay, but swanky Mercs and posh BMWs passing through the lane are major old-world-charm killers. The bakery, on the other hand, has a wall full of posters and advertisements from the yesteryears, with grandfather clocks hung on two walls. Even the menus displayed outside and inside are written with a chalk on a wooden blackboard.
Parvez tells us that when Babri Masjid was demolished, leading to riots in 1992 in Mumbai, Parvez recalls that Yazdani was the only open bakery in that area, providing food to those stranded and homeless.
“No police or politician made any attempt to come and shut us down. And this support from the people still stands with us,” he tells us proudly.
This is evident when we look around the place that is so sturdy and teeming with regulars and the frequent knells of ‘Bun-Maska-Chai” booming through the room.
Something old, Something new
The first Starbucks café in Mumbai had opened in Horniman circle’s fancy Elphinstone building in 2012, and lives up to the hype of its name – a comfortable, classy café with a perpetual coffee aroma for the company. It’s air conditioned, unlike Yazdani bakery which is barely fifty meters away from the international franchise outlet.
And yet, Yazdani has a large and loyal fan following. May be it’s the feeling of having time travelled into a classic Irani restaurant in Mumbai, or simply the dollops of maska in the bun-maska they offer, Yazdani is full of character – just like your favourite old book lying rugged on your shelf.
Parvez’s father had set up Yazdani Bakery & Restaurant in 1950, which Parvez joined in 1959. “People used to be so large hearted back then. My father used to give away food to the poor just like that,” Parvez gestures ‘giving away’ with his skinny, wrinkled hands. “Sometimes, people would not have enough money and even then my father would let it go. The Nehru government had hiked the rates of maida and there was not much of a scope for profit. But still, my father said that the difference of one naya paisa should go into the stomach of the customer and not our pockets. Since then it became a norm to give the leftovers to the poor. This, was until we could afford a new fridge,” Parvez laughs and points at one standing at the corner of the restaurant.
Parvez’s family has been into baking for a long time. He tells us that his ancestors were bakers in Iran and were bakers after they came to India. His grandfather had opened a bakery somewhere in Mumbai, where his grandmother used to make bread while his grandfather sold it. Yazdani was later set up in 1950 after his father decided to let go of a partnership business and set up his own.
British architecture under the blue sky
The structure of this bakery with its sky blue exterior and red painted roof stands alone among the elegantly carved British architecture on one side and neat commercial buildings on the other. And it’s surprisingly bigger on the inside – huge table to knead dough and large ovens to bake, and still, so much of room left that one could get their dance rehearsals done while the bread baked in the ovens. Yazdani bakery still uses an old style bread cutter, which is quite fascinating but efficient nonetheless. Stacks of hot dog buns are perhaps the only embellishment in the otherwise faded blue interiors and high vaulted ceiling above.
It looks like the Irani bakeries of Mumbai are living on borrowed time from three different generations. They serve the same dishes they did back then, and have people loving it, but are slowly being swamped by a different generation who loves polished wooden floors and a crowd that loves imitating an accent.
The speciality of the bakery – bread pudding usually gets only hours after it is made. So we sort of made ends meet with an egg puff, bun maska and chai. There’s a lot more they offer – the apple pie, carrot cake, fiery ginger biscuits and muffins – all of which almost get over by the end of the day. Parvez’s son Tirandaz may be slightly less perky than his father, but still, has an interesting perspective regarding the death of the Irani café culture in the city. “The new cafés that are taking over the city are very fancy and have more facilities, but I wish that old places like these are retained and managed well. Our coming generations are so much in awe of the westernised world that they will voluntarily not take over the family business or manage the bakery. I would still wish that this bakery went on forever,” he tells us.
Is the change good?
Places like the Yazdani bakery are rare. When nobody provided livelihoods to people, the bakeries and restaurants did. Less than a dozen people work in Yazdani, and have been for almost all their lives.
Irani bakeries and cafes may look ordinary from the outside and may seem mundane to those who are ignorant to the beauty of the antiquated, but always have something fun to tell. Right from the exteriors to the people who visit it, Yazdani takes you on a trip to a less polished, raw and ragged Mumbai – the one that told tales of its initiation, survival and how it still stands undeterred and moves on but still retains its glamour.
A few tips – Pre and post Delivery of the baby…… These tips are traditional from personal experience only. In case of any medical conditions, please consult your doctor without fail……Click Here to view and download
A few recipes – Pre and post Delivery of the baby……(including Rawa Kanji, Rabri, Multigrain Porridge, Bajri Roti, Jawar Omlette, Moong Dal Chilla, Gunder Laddoos)
These recipes are traditional from personal experience only. In case of any medical conditions, please consult your doctor without fail……
Pure ghee to roast, Nutmeg powder and Cardamon Powder is optional.
Note White Pepper, Soonth will be slightly spicy hence add less as per taste.
If ready made powder of any above ingredients is available you may buy or else grind each ingredient separately and mix well.
Add almonds, pistachios and cashew powders – makes this very rich and nutritious.
Store in an airtight jar.
Method to make Raabri / Kaanji
1 to 2 Cups milk or as needed.
1 – 2 Tbsp Pure Ghee or as needed
2 teaspoonfuls of the Raabri / Kanji Masala
Saute in a little pure ghee and then add 1 cup milk gradually & stirring continuously. Add more milk if it gets thick.
Simmer, stirring continuously till it boils for about 15 minutes.
Remove from stove.
Mix cardamom/elaichi and nutmeg/jaifal powder & drink it hot. With a spoon since it will be thick, creamy and pouring consistency!
Add a tsp of sugar if desired. Enjoy!
These Indian ingredients can be purchased in a desi / gujarati indian grocery store. To help locate an item talk to the Gujarati person since these are terms from India. Translation of the above ingredients are as follows. (Amazon carries some of these as well, though I prefer the local Indian grocery stores)
English: Water chestnut or caltrop. Bengali: Singhara. Water chestnut or caltrop, is an aquatic plant belonging to the genus Trapa. The edible part is actually a large seed, which is surrounded by an odd-looking fruit.
In a non-stick pan heat ghee then sauté shredded
coconut for few seconds, add ¾ cup of jaggery, ¼ cup of milk, mix it well. Cook
it in a medium heat for 2-3 minutes until the mixture thickens (should not be
too dry). Turn the heat off and add cardamom powder. Take it out in a container
and let it cool. This mixture will be used as filling for Puli.
Then boil 3 cups of water in a non -stick pan, in a
low heat add semolina. Mix it well with spatula first. It will look like a
lump. Turn the heat off, wait for a minute or so until it’s not too hot. Knead
it with hand for approx. 3 minutes until the dough is smooth. It should be done while the dough is still
After this make round balls( approx.12 balls) out of
this dough . Use little bit of ghee just to oil your palm so that the shells will
not stick. Roll each ball into flat circular dumpling shell of about 3 inches
diameter. Wet the edges using few drops of cold water with the help of your
finger. Fill each Puli with 1 tablespoon of coconut mixture or less and seal
with all sides nicely. Finish making all
the Pulis the same way.
In a non- stick pan add the rest of the milk and let
it boil in low medium heat, keep stirring frequently, then after 2-3 minutes
add sugar and stir it nicely. After this turn the heat really low, add Pulis in
milk very gently. Cover the pan and let it simmer for about 6 minutes and turn
them once very gently. When you feel the surface of the pulis are little
slippery, then you know Pulis are fully cooked. In the end add rest of the
jaggery. Let it boil for about a minute in a low heat and then turn the heat
off. The whole process of boiling pulis will take about 8 minutes. Delicious
Dudh Puli is ready!! You can serve this
warm garnished with sliced almond!
* CUISINART 2019 is another novel concept event from Calcutta Club USA, building on the exciting foundation of CUISINART for the past three years, the live Indian culinary contest. Fusing food, music and art, Cuisinart hosts a fine South Asian style cooking competition among non-professional chefs followed by a live art with music session for charity.