Peda Recipe | Milk Peda
Method
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1. Grate the khoya and add it to a heavy, thick-bottomed kadai or skillet. You will need 1 tightly packed cup (200 to 205 grams) grated khoya.
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2. Add the sugar and cardamom powder.
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3. Place the pan on the stovetop over low heat. Mix the khoya, sugar and cardamom thoroughly.
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4. Add 2 to 3 tablespoons milk and mix well.
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5. As the sugar melts, the mixture will loosen and become more liquid.
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6. Continue to cook on low heat, stirring continuously with a spatula. Do not stop stirring, as the khoya mixture can stick to the bottom of the pan, brown or burn.
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7. As it cooks, the mixture will become creamy and begin to bubble.
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8. Continue stirring and cooking on low heat until the mixture thickens, condenses and begins to leave the sides of the pan.
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9. Immediately transfer the hot peda mixture to a steel plate or tray. It should be thick but still soft enough to spread slightly when transferred.
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10. Do not overcook the mixture. If cooked for too long, the peda can become firm or chewy after cooling.
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11. Let the mixture cool at room temperature until it is lukewarm and comfortable enough to handle.
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12. Take small portions of the lukewarm mixture and roll them between your palms into smooth, small to medium-sized balls.
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13. Lightly grease your palms with some ghee, if needed, while shaping the pedas.
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14. Place a few slivered pistachios or almonds on top of each ball.
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15. Gently press each ball with a peda maker or peda press to flatten it and make a design on top.
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16. If you do not have a peda maker, simply flatten the balls gently between your palms or use the flat base of a small steel glass or bowl. Press a few pistachios or almonds lightly into the center.
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17. Shape all the pedas in the same way.
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18. Serve Milk Peda straightaway or keep them at room temperature for a few hours if serving the same day.
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19. Refrigerate leftovers in an airtight container for up to a week. You can serve them chilled or bring them to room temperature before serving.
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20. This recipe makes about 12 medium-sized peda.