Milk Penda

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Doodh Peda

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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.

Milk – 1 liter (substitute almond milk for lactose issues)
Fresh homemade Mawa (click for recipe) – 200 gms
Cardamom powder – 1/2 tsp
Rose water – 1 tsp
Milk powder – 75 gms
Sugar – 6 tsp

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 Mawa (click for recipe) 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 penda mixture in your hands.
12.The ghee won’t let the Penda mixture stick to your hands.
13.Roll the mixture into small balls and using your fingers gently dab them to form small even shaped penda’s.
14.Garnish it by sprinkling some kesar over it.
15.Your Doodh Penda is ready to be served.

1. Make sure you dab enough ghee on your palms as the ghee won’t let the Penda 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.

Happy Diwali from our family to yours

Books available on Amazon Manna of the 21st Century: Parsi Cuisine Paperback Hardcover Indian Parsi Kitchen Celebrations: Celebrating Zoroastrian Festivals and Traditions Dhansak: Parsi Cuisine

1 Comment


Oct 10, 2019, 3:49 am

Yum…yum…yummy! ūüôā

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