Doodh Peda
Ingredients
- 250 gWhole milk powder (sifted)
- 200 mlWhole sweetened condensed milk (at room temperature)
- 2 tbspghee (melted)
- 1 tspCardamom powder (freshly ground)
- 1 pinchSaffron (infused in a drop of milk)
- 12 pcRoasted salted pistachio (whole)
- 100 gKhoya (crumbled)
Method
A dense and melting milk fudge that pulls away from the pan when cooked. The aroma of cardamom blends with the milky sweetness of warm ghee for a silky fudge texture.
- 1
In a heavy-bottomed pan, melt the ghee over low heat. Pour in the sweetened condensed milk and the crumbled khoya. Stir until the mixture is smooth and homogeneous.
- 2
Gradually pour in the milk powder. Use a wooden spatula to crush any lumps against the sides. The mixture should begin to thicken.
- 3
Continue cooking over very low heat. The dough is ready when it forms a compact mass that pulls away cleanly from the bottom of the pan without sticking.
- 4
Off the heat, stir in the cardamom powder and saffron. Mix vigorously to distribute the flavors. Let cool until the dough is manageable.
- 5
Grease your hands with a little ghee. Form walnut-sized balls, flatten them slightly, and press a pistachio into the center of each disc.
Frequently asked questions
How do you get this dish right?
- Never turn the heat above minimum; milk catches very quickly and would give a burnt taste.
- If the dough is too sticky to shape, let it rest for another 5 minutes in a cool place.
How long does this dish keep?
Keep for 1 week in the refrigerator in an airtight container.
