Easy Doodh Peda recipe in 10 minutes. This is a quick and instant version of making classic doodh peda with just 5 ingredients. Soft, rich, and melt-in-mouth peda without several hours of stirring! Perfect Indian sweet for Diwali, Holi, Raksha Bandhan.
100 to 102.5 grams grated khoya or 1 cup tightly packed grated khoya (mawa or evaporated and dried milk solids)
0.25 cup sugar or 125 grams sugar, add as required
0.25 teaspoon cardamom powder
1 to 1.5 tablespoons milk
1.5 to 2 pistachios or almonds, thinly sliced
Grate or crumble 200 to 205 grams of khoya. Take the grated khoya in a heavy Kadai or pan. You will need 1 cup tightly packed grated khoya. You can use homemade or store brought khoya. I have used instant khoya.
Add ½ cup sugar (125 grams) and ½ teaspoon cardamom powder.
Keep the pan on a stovetop on a low flame.
Mix the khoya with the sugar very well.
Next, add 2 to 3 tablespoons milk. mix well.
You will see the sugar melting and the mixture getting a liquid consistency.
Continuously keep on stirring and simmer the peda mixture. You have to stir non-stop so that the mixture does not get browned from the bottom.
Stir often and the mixture will start bubbling.
Continue to stir and cook till the mixture thickens and leaves the sides of the pan.
Then immediately pour the entire peda mixture in a steel plate or a tray. When you pour the mixture it will still be in a molten state but thickened. Do not over cook as then the pedas will become chewy.
Let it become warm at room temperature.
Now take small portions from the lukewarm peda mixture and roll them in small to medium balls.
Place a few slivered pistachios or almonds on top of each peda ball.
With a peda maker, press each ball to give a distinct design on top of it. If you do not have a peda maker, then just roll the mixture in balls and then flatten them. Press a few almonds or pistachios on top.
Make a design on all doodh peda with the peda maker. In case the doodh peda fall flat and do not hold shape, then they are slightly undercooked. Gather all the mixture together and heat again in the pan for 2 to 3 minutes or till the mixture leaves sides of the pan.
Now you can store the milk peda for a few hours at room temperature and then serve later. Leftovers can be refrigerated. This doodh peda recipe yields 12 medium sized pedas.
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