Traditional Indian sweets like this Malai Peda are created using milk solids and flavourings. Prepare it in advance for celebrations like Diwali, Holi, or Rakshabandhan. See my simple recipe for a homemade version.
Here are some more homemade Indian sweets that you can try for upcoming festivities- Makkan peda recipe, Dharwad peda recipe, Til ke Laddu recipe, Payesh recipe
About Malai Peda:
Popular Indian dessert called peda is produced especially for Hindu holidays like Ganesh Chaturthi and Diwali. This sweet dish from India is made with milk solids and has a gentle, creamy taste.
It can be spiced with saffron and cardamom powder, which gives the Pedas a delectable flavour.
I always make this dessert, known as Indian cream fudge, for Diwali, and it is a big hit with everyone.
To make it look even more appetising, you can also sprinkle some whole dried fruits, such as Badam or Kaju, on top. The kid’s other favourite, Chocolate Peda, is something I occasionally prepare.
I haven’t purchased ready-made Malai Peda in years because they are so simple to create from scratch. Malai Peda is no exception for me because I can be confident in the quality and ingredients I use when I prepare sweets at home.
Malai Peda | Malai Peda Recipe
Equipment
- 1 Deep non-stick pan
- 1 Medium size bowl
- 1 cooking spud Use non-stick cooking for non-stick pan
Ingredients
- 2 Cups Milk
- 450 Gram Condensed milk Amul Condensed milk
- 1 tbsp Ghee/Butter
- 100 ml Cream
- 2 Tbsp Warm milk
- 1 Tbsp Cardamom Powder
- 1 Pinch Saffron
- 1 Tbsp Leamon juice
Instructions
For making Malai peda recipe
- In a deep nonstick pan over a high temperature, bring the milk to a boil while stirring twice. Approximate time required is 4 to 5 minutes.
- Stirring occasionally and scraping the pan's sides, simmer for 15 minutes or until the milk has reduced to half its original volume.
- Warm milk and saffron should be combined in a small basin, thoroughly mixed, and set away.
- Then, swirl occasionally and scrape the pan's edges for a further 4 to 5 minutes on a medium burner while cooking the sugar and saffron-milk mixture.
- In a small bowl, combine the milk and cornflour simultaneously, and stir well until the cornflour is completely dissolved. Set apart.
- In a small bowl, thoroughly mix the citric acid and 1 tbsp of water. Set apart.
- Stirring constantly and scraping the pan's edges, cook the mixture on a medium flame for an additional 4 to 5 minutes, or until it resembles mava (khoya), after gradually adding the cornflour-milk mixture, citric acid mixture, and boiling milk.
- With the aid of a flat spatula, transfer it to a platter and set it aside to cool for 30 minutes.
- Mix thoroughly after adding the cardamom powder.
- Make 17 equal bits of the mixture, and then flatten each portion between your palms to form a spherical shape.
- Gently press the pistachio and almond garnish onto each peda.
- You can either place them in an airtight container or transfer them to a serving tray. You can indulge in the tasty delight whenever you like.
Video
Notes
-
Before making peda, rub ghee on your palms. The mixture won't stick to your hands because of it.
- Only full-fat milk can be used to make this Malai peda dish.
-
It is necessary to extract the milk separately before removing the cornflour.Keep in mind that warm or hot water will cause lumps.
- Use freshly ground cardamom for a flavorful scent.
-
Keep occasionally stirring the milk while it is boiling to avoid burning it.Bring everything to the centre of the pan after scraping the sides.This aids in making the milk thicker.
-
When the mixture forms a lump, exits the pan, and resembles khoya, you will know the mixture has been sufficiently cooked. At this point, there won't be any moisture left in the mist.
