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.
Doodh Peda
Prep Time : 10 mins
Cook Time : 10 mins
Serves: 8-10
Recipe Category: Dessert
Recipe Cuisine: Indian
Author:Padhu Sankar
Serves: 8-10
Recipe Category: Dessert
Recipe Cuisine: Indian
Author:Padhu Sankar
Ingredients needed
Sweetened Condensed milk -1/2 tin (200g)
Milk Powder – 1 cup
Melted butter – 2 tbsp
Saffron strands – 4-5
Hot Milk – 2 tbsp
Pistachio – 1 1/2 tbsp
Cardamom powder – 1/4 tsp
Melted ghee/clarified butter – 1 tsp for greasing
Preparation
Keep all the ingredients ready. Soak saffron in 2 tbsp hot milk. Finely chop pistachio and keep it ready.
Method
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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View Comments (11)
Came out very well. Thank you very much.
Hi I tried this today.Taste is obsolutely delicious.Thank you.
Hi for taking one cup milk powder how much measuring cup should I use? 150ml cup? Please reply
I use standard measuring spoons and cups for all my recipes.
Hi,
I am featuring this yummy recipe on my blog. Feel free to grab the featured button :)
You can see here:
http://creativekhadija.com/2016/07/eid-sweet-dishes-yummy-recipes/
Thank You.
Khadija
Hi Padhu, I regularly try your recipes. they are simply yummmmm....
Is the alternative for condensed milk? If yes, then please let me know the measurements.
Also, can I use ghee instead of butter??
This is an instant version of doodh peda - so condensed milk is a must. You can use ghee.
Mind is still a little chewy and not set..
What is the difference between therrati paal and doodh peda? They appear to be similar
Tried this out came out well ... Thanks to you... U r recipes are simple n delicious ..easy n quick to cook too ...
It was amazing. Thank you so much for this.