Doodh Peda or Kesar Milk Peda is a traditional Indian dessert made by evaporating full cream milk till all the water from milk is evaporated and only the solid cream like mixture (khoya) is left. Sugar and flavors are added to the mixture and cooked further till all the moisture is evaporated.
It is then shaped into smooth ball, flattened and garnished with dry fruit and served. The peda can be flavored with saffron, dry nuts, chocolate, coconut or vanilla as per your choice. It is a gluten free dessert and can be consumed during upwaas/fasting/vrat.
These milk peda's taste super delicious and just melt in your mouth.
WHAT IS PEDA?
Peda is a sweet treat originating from the Indian state of Uttar Pradesh. It consists of khoya, or made with milk, sugar, and flavorings such as cardamom, rose water, pistachio, and saffron.
The town of Mathura in Uttar Pradesh is known for peda as its main specialty. Pedas are typically served during festivals as an offering to gods, although they are enjoyed and consumed throughout the year.
Today, pedas come in many different shapes and colors, while khoa is sometimes replaced with milk.
You can make Peda with Khoya, which is instant sweet but I made this peda recipe with doodh (milk) only. Cool and cook the doodh till it’s thick and then sugar flavoring with kewra (rose water)..tadaa it’s ready 😁
The whole process of making peda took 40-45 minutes to cook. But making sweets at home is so worth and hygienic too!
If you are looking for more sweets recipe
Motichoor Ladoo
Besan Ladoo
Kesari Sandesh (Bengali sweet delicacy)
Check out the recipe of Kesar Doodh Peda (No Condensed milk, No Khoya, No milk powder)
This recipe of Kesar doodh peda is so easy and simple to make that it can easily be made for a large crowd. Make this for your next festival gathering during Diwali or Dussehra or Holi and serve to your guests. Kesar pedas can also be served as a dessert at the end of a party meal.
Course : Dessert, Gluten Free, Sweet, Upwaas (fast)Cuisine : IndianPrep Time : 5 minutesCook Time : 40 minutesTotal Time : 45 minutesServings : 7 pedaAuthor : Jolly Makkar
INGREDIENTS :
1 lire Full Cream Milk
1/2 cup sugar
2 drop Rose water or Kewra
2 Pinch of Saffron and few for garnishing
ghee for greasing palm
Any dry fruits for garnishing
INSTRUCTIONS :
1. In a large kadai or heavy bottom pan, add 1 liter full cream milk (I have already boiled it then reuse the boiled milk).
2. First boil it on high flame, stir continuously to prevent milk from sticking to the bottom and burning. It will take around 7-8 minutes.
3. Once the milk boiled, put the heat to medium to low and Keep on stirring continuously to prevent it from sticking at the bottom of the pan.
4. The layer of cream will form on the top of the milk. Stir it and also scrap the sides of the vessel to remove the cream and mix it with boiling milk. Add 2 pinch of saffron strands.
5. Further after 30 minutes, the milk will be reduced to half. Keep on cooking further on medium heat and stirring continuously till maximum water from milk is evaporated and it forms like a paste.
6. Now the thickened creamy paste is formed. Add sugar to the mixture. Mix well . The sugar will dissolve and make the mixture runny. Cook further till all the moisture is evaporated.
7. The moisture is evaporated and creamy grainy texture of the milk is left. This is known as khoya. Switch off the heat. (You can remove this khoya, cool it and it can be used to make different variation of sweets and savory dishes.) Add cardamom powder or any other flavors such as vanilla, rosewater. I have used 2 drops of rose water.
9. Let the mixture cool. Knead the mixture with your hands to smoothen it. Grease the palms of your hands and take small portion of the mixture and roll it into a smooth ball.
10. Gently flatten the ball by pressing between the palms. ( you can shape the peda with and design them by pressing the peda mold, or fork or toothpick or use a thumb impression, I used to give all designs to my peda). Garnish the peda with dry fruits.
11. Serve the milk peda. The milk peda can be refrigerated for a week in an airtight container and can be enjoyed.
Few points to make good peda:
- Always use a thick heavy bottom pan vessel or a nonstick pan.
- Use full fat milk only. Boil the milk on low heat first and once it starts boiling put the heat to medium and keep on boiling and reducing the milk.
- Always stir the milk to avoid sticking at the bottom of the pan. Also the layer of cream will be formed so scrap it from the edges and mix it with the boiling milk.
- Once the water from the milk is evaporated and khoya is made, knead the khoya well to make soft peda.
HAPPY COOKING & ENJOY 💜💜
