Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 50 minutes
- Flower cream milk
- 1 liter Sugar
- 1/2 cup (125 grams)
- Cardamom powder 1/2 tsp
- Place 1 liter of milk in a saucepan and bring to a boil. Stir the milk every 2 minutes, taking the spoon all the way to the bottom of the pan, to prevent the milk from sticking
- After the milk comes to a boil, cook it on high heat, stirring constantly, until it thickens.
- After a while, the milk begins to thicken; the milk must be kept boiling and stirring with a ladle so that it does not stick to the bottom; however, when the milk begins to thicken like pudding, reduce the gas to medium and the milk will thicken. Cook while constantly stirring.
- You'll notice that the milk has thickened to the consistency of khoya. Now add the sugar and cardamom powder and cook for 5-6 minutes while mixing on a low medium heat.
- Cook until the mixture reaches a firm consistency.
- When the mixture has been stirred continuously for 5 minutes, turn off the heat. Continue to stir the mixture because the kadhai is still hot, and if we stop stirring, the mixture may stick to the bottom of the kadhai.
- When the mixture has thickened sufficiently, place it in a bowl to cool. The milk takes about 45 minutes to thicken. After the mixture has cooled, apply a little ghee to the hand, then take a small amount of the mixture and shape it into the shape of a peda by applying pressure in the middle with the thumb while rounding it.
- Place the prepared pedas on a plate and repeat the process with the rest of the mixture.
- After you've finished all of the pedas, leave them out in the open air for 3-4 hours to dry completely. After that, keep them somewhere safe. Doodh Peda can be stored in the refrigerator for 8 to 10 days.
Amount Per Serving Calories 878Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 13mgSodium 33mgCarbohydrates 215gFiber 0gSugar 215gProtein 2g