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Friday, September 13, 2013

Doodh Peda

Ganapathi Bappa is known to be partial to laddoos, his favorite sweet. 'Til ke laddoos in particular' retorted my MIL. But since i did not have any til or sesame in stock, I decided to offer something different to the Lord on this Ganesh Chaturthi. One quick recipe that came to my mind was 'Doodh Peda'. Not the traditional variety which takes hours but an improvised version with condensed milk and milk powder. Here is the recipe:


















Preparation Time - 20 mins

Ingredients - 1 cup condensed milk ( milkmaid/mithai mate ), 2 cups milk powder, 2 tsp ghee, 14-15 almonds, almond essence.

Preparation - Take the condensed milk and milk powder in a heavy bottomed vessel ( preferably non-stick ). Mix well till no lumps remain.

































Cooking - Put the vessel on a low flame. Add the ghee. Stir continuously for 9-10 minutes till the mixture thickens and just starts to leave the bottom and sides of the vessel. ( if the mixture is cooked for longer time, the peda turns hard )
















Remove from flame and allow to cool down till it is bearable to touch.

Take small balls of the dough. Roll into small balls without any cracks and flatten with the thumb. ( If it is too hard, add 5-6 drops of warm milk and knead well. If it is still hard, repeat the process till dough is pliable enough )

Stick a almond into the middle of each peda. Allow to cool down.


















Store in a airtight container in a fridge. Stays fresh till one week to ten days.





3 comments:

  1. Dodh peda looks gorgeous and delicious.

    ReplyDelete
  2. Delicious doodh peda and mouthwatering presentation too....

    ReplyDelete

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