Milk peda with milk powder
Quick and easy milk peda with milk powder, a saffron-flavoured milk peda that comes together in less than 30 minutes and is a perfect sweet to make and share during Diwali
Ingredients
- 1 cup milk powder
- 1/2 cup cream I used Milky Mist with 40% fat content
- 1/4 cup sugar I removed a tablespoon from this and that was perfect for us
- A pinch of powdered cardamom
- A few strands of saffron
- 2 tsp warm milk
- Chopped almonds pistachios, or chocolate chips for garnish
Instructions
- Add saffron to the warm milk and set aside
- Mix together the cream and milk powder in a non-stick pan. I strongly suggest using a flexible spatula as well to make the process easier
- Cook on a low flame until the mixture bubbles and thickens
- Continue to cook until it reaches a soft, dough-light consistency. This took me around 7-8 minutes
- Now add the saffron milk and cardamom powder
- Mix again and cook on low heat for a further 7-8 minutes
- The mixture will become silky soft and easy to almost fold into itself
- Take a tiny bit between your fingertips and see if you can roll it into a small ball. That's the right consistency
- Remove into a wide bowl and let it cool until just lukewarm
- Now add the sugar and knead well with your fingers until the sugar has completely blended into the peda dough
- Roll into small balls of your desired size and flatten lightly with your thumb
- Place chopped nuts or chocolate chips in the dent and serve immediately
- The peda stays good for a day at room temperature in an airtight container and refrigerated up to three days but it is best eaten fresh