• Preeth C.Vijay

Doodh Peda/ Milk Peda

There is no easy way for a tasty dish. Milk solids is the main ingredient in making doodh peda. Full cream milk is reduced to get the solids. Its time consuming but why not a try for a drool worthy dessert.

People do skip this step and go for store bought khoya/mawa or condensed milk to make the work easier. But there is some kind of happiness in doing a dish from scratch and it will equally turn out more delicious than you think


Full Cream Milk 1 litre

Sugar 1/4 Cup

Cardamom powder 1/4 teaspoon

How to Start?

In a large kadai, heat 1 litre of full cream milk. Do not add water. Maintain low medium flame throughout the process. Keep stirring occasionally so that the milk does not stick to the bottom of the kadai.

Let the milk boil for 10 minutes. Keep stirring it. After 20 to 25 minutes the milk will turn creamy. Keep stirring to prevent the milk from burning.

After around 45 minutes, the milk solids will form into a thick paste. Add the sugar now and keep mixing until the sugar dissolves. Continue stirring until the milk solids separate from the pan and come together.

Transfer it to a plate and let it cool. Knead it into a smooth dough without giving too much pressure. Now roll the dough into small balls and flatten it a little, give small dent in the middle using your thumb.

Decorate with pistachios or any nuts based on your preference.

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