Goan Doodh Pedhe / Milk Fudge
In a non-stick pan,add milk and let it boil on medium heat initially.You can see hardly any liquidy content then add cardamom powder and ghee.This process should take around 45 minutes or even more.
Keep stirring the milk and make sure it does not burn or get stuck to pan.
After 10 to 15 minutes of boiling ,it will reduce and thicken. Add sugar to it and let it cook more.
Mix well and cook further.
After another 10 minutes it will reduce further then thicken and look lighter brown in color.
Make sure it does not burn or get stuck to bottom of pan,keep stirring.
When it leaves sides of pan and thickened. Switch off the gas.
Let it cool down.
Wait for 5-7 minutes to roll pedhas.
Apply ghee to your palms and pinch a small ball of the dough and make small round ball of this dough and keep on a greased plate.
When you are done rolling all pedhas,let them sit for another 5 minutes.
Again roll them between your palms,such that it should get a shape of diamond.
The trick here is to roll the pedha at the center of your palm, and while rolling pedha, often apply slight pressure at center of pedha.
This should get you right pedha shape.
Even if you can't its ok, taste is awesome.
Enjoy these yummy pedhas this diwali!
When it has mostly reduced,reduce the flame slightly.
