Doodh Peda Recipe - Soft and crumbly milk based sweet. An instant version of the classic Indian sweet.
Look at how it is hardened as it cools (the first and the second pic below). When it is warm to touch, you can shape it. While shaping the dough it will be sticky and greasy. But as it cools and rests, you will get the proper consistency. Do not worry about it immediately (I did, you know the first time). Give it some time!
Soft and crumbly milk based sweet. An instant version of the classic Indian sweet.
- 1.5 Cups Milk Powder
- 400 grams Condensed Milk 1 Can
- 4 Tbsp Butter
- 1/4 tsp Cardamom powder
- Nuts for garnishing
- Heat butter in heavy bottomed vessel or non stick on a very low flame.
- Once the butter melts, add the milk powder and keep mixing it without forming any lumps. Stir it for a couple of minutes.
- Then add the condensed milk, cardamom powder and keep stirring it continuously. Stir it well to avoid any lumps.
- The mixture will start to thicken, collect as one mass and start leaving the sides of the pan when stirring. This will take approx about 10-12 minutes.
- Immediately turn off the stove and transfer the contents to a bowl. Let it cool.
- Once it is warm to touch, start making balls and press it to make it like a cookie. Garnish it with a nut.
- Once cooled completely, store it in an airtight container. If storing it for more than a week, keep it refrigerated.
- Keep it only on a very low flame. Do not raise the heat. Keep stirring it frequently, else it will burn at the bottom.
- The consistency of the dough, i.e. the mixture is very important. Do not keep stirring it. It will harden and become chewy if you keep it on the flame for a long time. In just about 10-12 minutes take it off the stove. It will still harden upon cooling.
- Also do not serve this sweet immediately. Allow it to set. At first this might be chewy to taste. But after a couple of hours it will set perfectly.
- Keep it refrigerated if you want to keep it for a week or so. Bring it to room temperature before serving.