Instant Milk Peda/Doodh Peda(easy recipe)

30 mins ( Includes cooling time of ingredients)
Serves 20 Pieces
Author: Rajni Ram
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Milk Peda or Dhoodh Peda is basically milk fudge and an easy dessert to spin when you crave sweet.  It is also offered as a Prasad(holy offering)for Pujas. There are many methods to make this instant version, which use almost the same ingredients.

The traditional recipe uses dehydrated milk or Khoya, which takes a long time to make, as reducing milk is quite a lengthy process. So, the modern instant methods involve a mixture of Milk powder and condensed milk. I have used a mix of Store bough Khoya, milk powder, and condensed milk.

As I recently contributed this to an Indepenceday Collaboration on my social media handles, you will find the Pedas to be Tri coloured. However, the basic recipe is the same, only food colour has been added. So the Pedas can be left as such, or Cocoa powder can be added for Chocolate Peda as a flavour variation.

Pedas are the traditional sweets during the Indian festivals of Raksha Bandhan and janmashtami. So do try them this time and offer your dear ones simple homemade treats.

While you are here I also request you to check out my other traditional sweet recipes like- Pineapple Rabri, Malpua with Gulab Jamun Mix, Akkaravadisal, Carrot Kheer and more…

 

Ingredients

  1. Khoya (store bought) 200 gm
  2. Condensed Milk 200 gm
  3. Milk Powder 1/2 cup + more if required

If following the Tri coloured theme then food colour as required or use 2 tbsp Cocoa powder for Chocolate Peda.

  1. Take the Khoya in a pan, and add the condensed milk to it. Now switch on the flame. Mash the Khoya with the back of a ladle,and mix nicely. The khoya will melt and combine with the condensed milk. keep stirring constantly.
  2. After 2 minutes, stir in 1/2 a cup of milk powder and mix well.The mixture will turn a little dry. If you find it still very gooey then add another tablespoon of milk powder, stir well and put off the flame.
  3. If making a plane white Peda then allow the mixture to cool for 5 minutes. Apply ghee to your palms and divide them into equal portions.  Flatten them lightly, gently pressing with your palms.
  4.    If making coloured ones, then divide the mixture into the number of colours you are using. (I kept 1 portion white and coloured 2 other portions, green and orange). Let the mixture cool for 5 minutes, add a drop of your desired colour, and fold it into the mixture with your fingers.
  5. Now as in step 3 grease your palms, divide the mixture into balls, and flatten them. If you have a design mold you can use it imprint a pattern on top. Since I did not have one, I just pressed the center a little.
  6. Now allow the Pedas to cool and set. this takes about 3-5 hours to set at room temperature. If in a hurry, grease a plate with ghee, put the Pedas on it and set in fridge for 30mins, then remove from fridge and bring it to room temperature. Store in a container. Remains good at room temperature for upto 5 days.

Take the Khoya in a pan, and add the condensed milk to it. Now switch on the flame. Mash the Khoya with the back of a ladle,and mix nicely. The khoya will melt and combine with the condensed milk. keep stirring constantly.After 2 minutes, stir in 1/2 a cup of milk powder and mix well.The mixture will turn a little dry. If you find it still very gooey then add another tablespoon of milk powder, stir well and put off the flame. If making a plane white Peda then allow the mixture to cool for 5 minutes. Apply ghee to your palms and divide them into equal portions.  Flatten them lightly, gently pressing with your palms. If making coloured ones, then divide the mixture into the number of colours you are using. (I kept 1 portion white and coloured 2 other portions, green and orange). Let the mixture cool for 5 minutes, add a drop of your desired colour, and fold it into the mixture with your fingers. Now as in step 3 grease your palms, divide the mixture into balls, and flatten them. If you have a design mold you can use it imprint a pattern on top. Since I did not have one, I just pressed the center a little. Now allow the Pedas to cool and set. this takes about 3-5 hours to set at room temperature. If in a hurry, grease a plate with ghee, put the Pedas on it and set in fridge for 30mins, then remove from fridge and bring it to room temperature. Store in a container. Remains good at room temperature for upto 5 days.

Notes:

  1. Once milk powder is added to the Khoya and condesned milk mixture, do not stir for more than 3 minutes,as the colour turns to brown on long stirring.
  2. I have not added any ghee while cooking the milk mixture. The ghee used for greasing palms and shaping the Peda is enough to keep the Pedas moist.
  3. This recipe can be made with just condensed milk and milk powder also,but the addition of Khoya gives it a rich texture.

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