Ingredients:

• Full-fat milk: 2 cups (for making khoya or mawa)
• Condensed milk: 1 can (400g)
• Sugar: 2–3 tablespoons (adjust as per taste)
• Ghee (clarified butter): 2 tablespoons
• Cardamom powder: ½ teaspoon
• Chopped nuts (cashews, almonds, pistachios): ¼ cup
• Saffron strands (optional): a pinch

Instructions:

1. Prepare the khoya (mawa):
   • In a heavy-bottomed pan, heat the full-fat milk and bring it to a boil.
   • Reduce the heat to low and simmer, stirring frequently. The milk will reduce and thicken. Keep scraping the sides of the pan to remove the cream and mix it back into the milk.
   • Continue simmering until most of the liquid evaporates and the milk thickens into a solid mass. This can take about 30–40 minutes.
   • You’ll get around 1 cup of thickened milk (khoya). Set this aside.
2. Cook the Milk Peda:
   • In a non-stick pan, heat 2 tablespoons of ghee on medium heat.
   • Add the condensed milk and sugar to the pan and mix well. Stir continuously to avoid burning.
   • Add the prepared khoya and cook for 5–6 minutes, stirring frequently. The mixture should start thickening.
   • Add the cardamom powder and mix well.
   • If you are using saffron, soak it in a little warm milk and add it to the mixture.
3. Form the Pedas:
   • Once the mixture has thickened to a dough-like consistency, remove it from the heat.
   • Allow the mixture to cool slightly, then grease your hands with a little ghee and shape the mixture into small, round pedas.
4. Garnish:
   • Garnish each peda with chopped nuts like pistachios, almonds, or cashews.
5. Serve:
   • Let the Milk Pedas cool completely and then serve them as a sweet treat!

Tips:

• You can adjust the sweetness by adding more or less sugar as per your taste.
• For a richer flavor, add a few more tablespoons of ghee while making the peda mixture.
• You can also add rose water or kewra water for a floral aroma.

Enjoy your homemade Milk Peda!

Milk Peda

Rating: 4/5

Preparation Time: 15 m
Cooking Time: 20 m
Total Time: 35 m