Instant Milk Peda recipe using store bought Khoya/Mawa.
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Course: Dessert, Sweets
Cuisine: Indian, north indian
Keyword: doodh peda, how to make milk peda, mawa peda, milk peda recipe, paal kova
Servings: 15
Author: Mullai Madavan
Equipment
Kadai / Pan
Ingredients
1& 1/4cupKhoya grated milk solids *Read notes
1/2cupSugar
2eachCardamom powdered (optional)
2dropsRose water optional
1teaspoonGhee
2teaspoonMilk
Instructions
This is an instant version... busy moms, working people can use store bought khoya (have to compromise a bit on taste due to time constraints) :roll: and rest who have ample time please try making khoya from scratch... it really makes a difference. Learn how to make :arrow: Khoya
This is how your store bought khoya looks... grab a pack, its about roughly 340 grams and I used half of it. Grate as it might be real hard coming from the freezer aisle. I came about 1 cup and 1/4 cup roughly.
Heat a Kadai with 1 teaspoon ghee.
Lightly roast the khoya in that ghee for few minutes till lightly brown. Store bought khoya will be very hard and needs little pampering... also frying the mava helps to extend shelf life of the sweet. (You don't need this step if you wish to finish it off soon)
They may become a little crumbly once you start to fry the khoya.
At this stage add sugar, cardamom powder and few drops of rose water. (Adding rose water or cardamom powder is optional you may add both or skip or add any one)
After adding sugar, add few teaspoons of milk just to melt it. Keep the flame at medium low all the time.
Khoya, milk, sugar will all blend well and look like this.
Keep stirring until it turns into a thick mass and leaves the sides. Switch off at this stage.
Transfer to a plate and let cool a bit. It will firm up slowly as it cools... try to roll and knead a bit. Use a spatula if its warm.
Once it firms up a bit, take a small portion and roll into balls and press. Peda ready! If you wann a little decoration then proceed to the next step.
I got these tiny moulds during my last India trip (Thank you appa for shopping this for me :-) )and decided to give it a try. Apply a little ghee to moulds as shown.
Press them on top of the peda dough to make an impression of the pattern.
I gave them life... & they all looked cute!
Let cool and store in air tight container for few days. Refrigeration may extend shelf life for few more days.
Notes
Makes 15 (2 inch) pieces You may use store bought khoya or homemade. Homemade khoya will definitely taste better... :-) Store bought milk solids may be light... so use about 1 & 1/4 cup grated. If using homemade thick khoya then use about 1 cup. Adding cardamom powder or rose water is all optional.