Doodh Peda brings back memories of festive gatherings and sweet shop visits in India. This traditional milk-based confection starts with slowly simmering fresh milk until it thickens to a rich, creamy consistency. The addition of cardamom and nuts creates an irresistible aroma that fills the kitchen. I always make extra to share with neighbors; these treats have a way of bringing smiles to faces.
About the Recipe
This recipe preserves the taste of traditional peda while making it achievable for home cooks. The corn flour helps achieve the perfect texture without hours of stirring. Every bite delivers pure milk richness complemented by aromatic cardamom and the gentle crunch of premium nuts. The process requires patience but rewards you with professional-quality sweets.
Why you will love this recipe
The recipe breaks down the peda-making process into clear, manageable steps. You will learn to identify the right consistency and work with milk reduction – valuable skills for Indian dessert making. The finished pedas have a luxuriously smooth texture that melts slowly on your tongue. Their elegant appearance makes them perfect for gifting or serving to guests.
Cooking Tips
Use a heavy bottom pan to prevent scorching. Stir continuously once the milk starts thickening. The mixture is ready when it leaves the sides of the pan and forms a soft dough. Grease your palms well before shaping to prevent sticking. I keep a small bowl of ghee nearby for easy hand greasing between shaping pedas.
Serving and Storing Suggestions
Makes about 15-18 pedas. Store in an airtight container at room temperature for up to 5 days or refrigerate for 2 weeks. Bring to room temperature before serving. Total prep and cooking time is about 45-60 minutes.
Similar Recipes
- Milk Burfi
- Kaju Katli
- Malai Peda
Nutrient Benefits
This dessert provides protein and calcium from milk, healthy fats from nuts, and energy from natural sugars. Cardamom aids digestion and adds antioxidants. The almonds and pistachios contribute essential minerals, vitamin E, and beneficial plant compounds.
Doodh Peda (Milk Peda)
Ingredients
- 1 litre Milk
- 150 g Sugar
- 2 tsp Almonds coarsely chopped
- 2 tsp Pistachios coarsely chopped
- 2 tsp Corn Flour
- 1/4 tsp Cardamom Powder
- 2 tsp Ghee
Instructions
- Add a little milk to corn flour and mix well.
- Heat the milk in a heavy-bottomed pan and bring to a boil.
- Keep stirring till it is reduced to 3/4th of its consistency.
- Add the corn flour paste and mix.
- Reduce flame to low and add the sugar.
- Stir well until sugar has fully dissolved.
- Add cardamom powder, ghee and keep stirring to prevent it from sticking to the bottom.
- When it reaches an one string consistency, remove from flame.
- Add almonds and pistachios.
- Mix well and transfer to a greased plate or bowl.
- Using greased hands, make small balls of this mixture and shape them into desired shapes.
- Garnish with a little crushed nuts.
- Serve.
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Frequently Asked Questions
Why does my peda mixture remain sticky?
The mixture needs more cooking to reach the right consistency. Continue stirring on low heat until it leaves the pan sides.
Can I use milk powder instead of fresh milk?
Fresh milk gives the best taste and texture. Milk powder can work but will need recipe adjustments and might affect the final flavor.
How do I know when the milk has reduced enough?
The milk should reduce to about 3/4th its original volume and coat the back of a spoon thickly.
