Friday 6 February 2015

Doodh Peda / Malai Peda / Milk Peda



Valentine Day is near to door.....So what you are planning friends !!! Here is presenting easy n quick delicious MALAI PEDA from my kitchen...... :) :) :) My hubby loves peda in any form.....so thought to make this n wish a Happy Valentine day to my darling hubby.... <3 <3 


                     
Ingredients :-
Nestle Milk maid - 1 tin (400 gms) (sweetened condensed milk)
Milk powder - 5-6 tsp
Milk - 1 cup 
Corn flour - 1 tsp
Lime juice / Citric acid - 1 tsp
Ghee - 2 tsp
Cardamom powder - 1 tsp
Saffron - a few strands (dissolve in warm milk)
Few drops of Rose essence 
Beetroot juice - 2-3 tsp (or you can use any food colour)
Few slices of Pistachio or Almonds for garnishing 

Method :-
  • Mix all the ingredients (Nestle milkmaid, milk powder, milk, corn flour, saffron) together in a wide bowl. 
  • Heat a kadhai/wide pan. Pour the mixture into it and let it boil in high-medium flame. Continuously stir it without any break. 
  • When it becomes slightly thicker add lime juice, which curdled the milk very little and will help it to make thick faster. 
  • You can make peda any colour of your choice. Here I've not used any food colour, added beetroot juice for pink peda. 
  • When the mixture starts leaving the sides of the pan, add ghee, cardamom powder to it and give a quick mix. Consistency should be thick enough, so the dough can be prepared. Ensure that no water content in the mixture. 
  • Then remove the mixture from heat. Let it cool at room temperature about 15 minutes.
  • Mixture is little sticky, so apply few drops of ghee when shaping into Peda. 
  • Then give shape as your choice, garnish with some almonds, pistachio or silver vark. You can keep it in refrigerator to set for an hours. 
  • And Now your yummy Malai Peda is ready.....Celebrate it with your Family, Friends, Colleagues in any occasion.

NOTE : I've made this peda from Nestle Milkmaid. Any one can make it without milkmaid also and use 1 ltr of milk, sugar with above remain ingredients.


   



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