Doodh Peda

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.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 726
• Protein: 27 g
• Carbs: 65 g
• Fat: 40 g

Ingredients

• 250 g Whole milk powder ( sifted )
• 200 ml Whole sweetened condensed milk ( at room temperature )
• 2 tbsp ghee ( melted )
• 1 tsp Cardamom powder ( freshly ground )
• 1 pinch Saffron ( infused in a drop of milk )
• 12 piece Roasted salted pistachio optional ( whole )
• 100 g Khoya ( crumbled )

Instructions

1. Melting the bases

   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. Adding the milk

   Gradually pour in the milk powder. Use a wooden spatula to crush any lumps against the sides. The mixture should begin to thicken.

3. Cooking to consistency

   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. Flavoring

   Off the heat, stir in the cardamom powder and saffron. Mix vigorously to distribute the flavors. Let cool until the dough is manageable.

5. Shaping

   Grease your hands with a little ghee. Form walnut-sized balls, flatten them slightly, and press a pistachio into the center of each disc.

Chef's tips

• 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.

Storage

Keep for 1 week in the refrigerator in an airtight container.