Tuesday, 22 December 2015

Milk Peda with Milk powder

When the whole world is baking during Christmas, I make milk peda. Somehow my mind is not tuned for baking. Often my daughter asks me to bake cake for her, couple of times I tried too. Not big ones, muffins and cup cake types. It came quite well. But still, my mind is more inclined towards Indian sweets. I am hopeful that I will experiment more in baking in coming years.
This recipe is short cut for making milk peda using milk powder and condensed milk. I have not tried the traditional method of making pedas before.  This is simple and delicious.
Sometimes I feel the store bought milk pedas also use milk powder. I don’t like the taste of store bought ones much. That has the strong powder taste. But trust me, this version is much better.
I saw few recipes using only milk powder and condensed milk, those are too sweet for my taste. So tried my own version of adding milk. This very much taste like palkoa. Making into shapes is easier to serve. So this idea.
  • Milk powder – 1 cup
  • Condensed milk – 1 tin (400 ml)
  • Milk – ½ cup
  • Saffron strands – few
  • Pistachios – 10 – finely chopped
Soak saffron strands in a tbsp of milk for half an hour.
Chop pistachios.
In a non-stick pan, add the milk powder, condensed milk and milk and milk well without lumps.

Add the saffron strands too.

Mix thoroughly and then lit the stove.
Keep stirring in low flame. 

Keep stirring until the mixture leaves the sides and comes as single mass. Mine took around 15 minutes. At this stage it will be little sticky. Once it cools down, it will be ok.

Switch off the stove.
Once it is warm enough, grease your palm with ghee and make into small pedas. Make a dent in the middle and fill the garnish with chopped pistachios.

Store it in a dry container. No need to refrigerate.

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