Doodh Peda

Instructions

Boil the milk:

Pour the milk into a thick-bottomed vessel and bring it to a boil, stirring occasionally to prevent it from sticking to the bottom.

Thicken the milk:

Keep boiling the milk over medium heat while stirring frequently. Continue this process until the milk reduces and thickens to a batter-like consistency, resembling khoya or mawa.

Add sugar:

Once the milk reaches the thickened stage, add the powdered sugar and mix well.

Cook further, stirring continuously, until the mixture thickens more and starts leaving the sides of the vessel. The mixture will resemble a dough-like consistency.

Optional: Add saffron and cardamom:

If you are using saffron, dissolve a pinch in a tablespoon of warm milk and add it to the mixture. You can also add cardamom powder for extra flavor.

Cool and shape:

Remove the mixture from the heat and allow it to cool slightly. Once it's cool enough to handle, knead it lightly to smoothen the dough.

Shape small portions of the dough into round pedas by rolling them between your palms.

Garnish and serve:

You can garnish the pedas with saffron strands or chopped nuts if desired. Serve once fully cooled.

This rich and creamy Doodh Peda is a delightful sweet treat, perfect for festivals or special occasions!