Recipe of Milk Peda — also known as Doodh Peda Recipe is used to prepare a sweat known as Peda, which is loved all over the Indian subcontinent. Here it would be important to mention that “Doodh” is the Hindi word for — Milk. Though the Recipe for Milk Peda is very simple to prepare it is very tasty to eat at the same time.
Milk Peda recipe is prepared from milk and sugar, along with few other ingredients — that may sometimes be used, which may differ based on personal choice. However, Doodh Peda Recipe with Khoya is also a common preparation used in many parts of India. Peda itself can be also of many different types. Some of the common varieties made are — Kaju Peda, Chocolate Peda, Mathura Ka Peda & Coconut Peda. However, among all these, Mathura Ka Peda is the most popular among chefs specializing in Milk Peda Recipe.
People interested to know about how to make Peda with Milk should remember that the Recipe of Doodh Peda preparation can be either done very quickly (when Mawa or Khoya is used) or may take a longer time (when only milk is used). However, both of these methods can be easily used at home. The Doodh Peda Recipe with Khoya which can be prepared instantly maybe a bit hard in texture, whereas the Recipe of Milk Peda (where milk is used) although takes a long time for preparation, gives a much softer and tasty result.
Below we have discussed in detail how to make Peda with Khoya or how to make Mawa Peda at home (Mawa being another name of Khoya) separately from Milk Peda Recipe using milk, as steps in preparation of Milk Peda Recipe are a bit different from the formerly described variety. As these 2 mentioned recipes are the most commonly given answers to the question — How to make Peda sweet,so pictorial details are given for these 2 recipes (procedures) only.
A) How to Make Khoya Peda (How to Make Mawa Peda at Home)
Ingredients used in Recipe of Milk Peda (Using Mawa/Khoya)
1) Khoya (Mawa) — 1 cup
2) Sugar — ½ cup
3) Green Cardamom powder — 1/4th teaspoon or any food essence (of personal choice) -1 to 2 drops
4) Milk — 1 or 2 tablespoons
5) Ghee — 1 teaspoon
6) Raisins (Kismis) — 10 to 12 pieces
How to Make Peda from Khoya (The Steps)
- Nowadays readymade Mawa/Khoya is easily available in the market. Here we have explained how to make Milk Peda when readymade Mawa/Khoya is available without any problem, in your neighborhood market.
- First, smash the Khoya (Mawa) by the pressure of hands or grate it with a grater, after putting it on a plate.
Also make a powdered form of sugar, by using a mixer — grinder.
Put a non-stick Karahi on a low flame burner. Add 1 teaspoon of good quality ghee into it and allow it to get warm. Next, add smashed Khoya and 1 or 2 tablespoons of milk (or as per the requirement) to make the Khoya a little softer.
- Later switch off the burner and allow the Khoya preparation to get a little colder, then mix powdered sugar with this Khoya.
Transfer the contents to a plate and knead the mixture by hand just like kneading the flour for making Chapati dough.
- When the Khoya mixture becomes smooth then add Cardamom powder in it and mix the contents nicely. Next, make lemon sized small balls from this Khoya mixture. Press the balls a little bit from above and then flatten them a little, by giving gentle pressure on them by hand.
- Almond pieces or Raisin (Kismis) pieces can be placed on the center of the depression produced, for decorative purposes. The sweet is ready now for serving to friends and family. This brings us to the end of the description of how to make Khoya Peda.
B) How to Make Peda with Milk
Ingredients used in Recipe for Milk Peda
1) Milk — 2 liters
2) Sugar — ½ cup (powdered form)
3) Ghee — 2 teaspoons
4) Rose or Kewra essence — 3 to 4 drops
5) Cherry — 8 to 10 pieces for decoration/garnishing purpose
How to Make Milk Peda (Steps)
- As previously mentioned, readymade Mawa/Khoya is easily available in most of the markets. However, now in this Milk Peda Recipe here, we have not used readymade Mawa/Khoya but have started the preparation from only simple milk that is available in our homes.
- However, starting the preparation from simple milk adds a few extra steps to the recipe, which delays the preparation time.
- At first, take 2-liters full cream milk in a non-stick pan and put it on a medium flame burner, and boil it.
Keep on stirring every 2 to 3 minutes, so that the milk doesn’t spillover from the pan and at the same time, doesn’t get burnt at the bottom.
- When it becomes thick then spread 2 teaspoons of Ghee on it and keep on stirring.
When the preparation almost gets solidified then switch off the burner and mix 3 to 4 drops of Rose or Kewra essence according to the personal choice and mix the contents nicely. Allow the contents to cool down a bit at room temperature.
Once the preparation becomes lukewarm and almost solid, then add ½ cup powdered sugar with it and knead nicely by hand. Then make oval-shaped Lemon sized balls from it by giving a little pressure by hand and give it an elongated rectangular shape (or any shape based on personal liking).
- Finally, garnish/decorate the individual pieces with separate cherry pieces. This brings us to the end of the Doodh Peda Recipe. Now you can serve the Milk Peda to your guests, by putting them in a serving bowl.
To Read More Ways of How to Make Peda at Home
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