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.
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Rita Jamshed Kapadia has authored "Parsi Cuisine The Manna of the 21st Century" and individual "Parsi Cuisine" series cookbooks with matched digital e-cookbooks.
Rita teaches and demos Indian Parsi Cuisine at Libraries, Museums in Boston, Massachusetts, USA.
Rita's books are listed here on the website for ordering a signed copy directly within USA OR purchase from Amazon. Please go to the tab for "Cookbooks". http://www.ParsiCuisine.com/cookbooks