Milk Peda Recipe (Doodh Peda)

Making peda mixture

1. First grate the khoya. Take the grated khoya in a heavy kadai or skillet. You will need 1 cup tightly packed grated khoya. You can use homemade or store brought khoya. I have used instant khoya. 
2. Add sugar and cardamom powder.
3. Keep the pan on a stove top on a low heat.
4. Then mix the khoya with the sugar very well. 
5. Next add milk and again stir to combine. Keep stirring often.
6. You will see the sugar melting and the mixture getting a liquid consistency.
7. Continuously keep on stirring and simmer the peda mixture with a spatula. You have to stir non-stop so that the mixture does not get browned from the bottom.
8. Stir often and the mixture will start bubbling.
9. Continue to stir and cook till the mixture thickens and leaves the sides of the pan.
10. Then immediately pour the entire peda mixture in a steel plate or a tray. When you pour the mixture it will still be in a molten state but thickened. Do not over cook as then the pedas will become chewy.
11. Let it become warm at room temperature.

Making doodh peda

1. Now take small portions from the lukewarm peda mixture and roll them into small to medium balls.
2. Place a few slivered pistachios or almonds on top of each peda ball.
3. With a peda maker, press each ball to give a distinct design on top of it. If you do not have a peda maker, then just roll the mixture in balls and then flatten them. Press a few almonds or pistachios on top.
4. Make a design on all doodh peda with the peda maker. In case the doodh peda falls flat and does hold shape, then they are slightly undercooked. Gather all the mixture together and heat again in the pan for 2 to 3 minutes or till the mixture leaves sides of the pan.
5. Now you can store the milk peda for a few hours at room temperature and then serve later. Leftovers can be refrigerated. This doodh peda recipe yields 12 medium sized peda.