Instant Peda in 15 mins

By Swasthi's Recipes · 15 min

Ingredients

Instructions

1. Milk powder version: warm ½ tablespoon ghee and ½ cup milk in a non-stick pan, then add the milk powder and mix into a smooth mixture.
2. Cook over medium heat, stirring, until it thickens and becomes sticky.
3. Add the remaining ½ tablespoon ghee and scrape the sides with a spatula. Keep stirring until the mixture thickens into a single mass and pulls away from the pan.
4. Transfer to a bowl and let it cool until warm.
5. Add the powdered sugar and cardamom powder and mix well. Taste and add more sugar if needed.
6. Divide the dough into 8 portions and roll each into a ball. Flatten and tuck in a sliced pistachio.
7. Let the pedas cool completely. Store at room temperature for a day, or refrigerate for longer.
8. Mawa and condensed milk version: bring the khoya to room temperature, crumble it and measure 1½ cups.
9. Put the khoya in a non-stick pan, then add the condensed milk, ¼ teaspoon cardamom powder and the saffron milk (optional).
10. Cook over medium heat, stirring, until the mixture melts, turns gooey and thickens into a mass. Overcooking makes it dry. Turn off the heat and cool.
11. Grease your palms and shape 12 balls, flatten them slightly and press chopped pistachios into the centre. Store airtight in the refrigerator.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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