The traditional method of making doodh peda is time consuming and requires cooking milk for a long time until it thickens. This is an instant method of making doodh peda with condensed milk and milk powder and is flavored with saffron. Today we will learn how to make doodh peda following this easy recipe with step wise pictures.
Keep all the ingredients ready. Soak saffron in 2 tbsp hot milk. Finely chop pistachio and keep it ready.
In a non stick pan/heavy bottomed pan, melt butter.
Switch off the heat. Add condensed milk, milk powder and mix well making sure that there are no lumps.
Switch on the gas stove and cook on low heat stirring continuously.
Add saffron milk and continue to cook on low heat stirring continuously. Cook until it leaves the sides of the pan as in the picture below.
Add cardamom powder and remove from heat. Keep stirring for a few seconds off heat. Transfer the mixture to a plate (to prevent it from cooking further in the heat of the pan).
When the mixture is warm, grease your fingers with ghee and make around 8 or 10 smooth balls.
Make a dent/impression with your thumb in the center and fill chopped pistachio or a mix of chopped almonds, cashew nuts and pistachio in it.
Allow it to set. If you taste it immediately after preparing, it will be a bit chewy and sticky. So keep it aside for 5-6 hours. This instant doodh peda tastes best the next day.
Note – If you over cook the mixture, it tends to be dry and cracked. You can add a little milk and cook again for a few seconds to rectify it.
If you are unable to make balls, it is under cooked. Cook for a few more seconds.
Storage and Shelf Life
Stays good at room temperature for 2 days and for a week, if refrigerated. Bring it to room temperature before serving if refrigerated.
Do check out my favorite Instant Chocolate Peda.
Do not miss my lovely collection of more than 65 Tried and Tested Diwali Sweets and Snacks
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