5 Ingredient Malai Peda (With Milk Powder)
Quick & easy creamy malai peda recipe made with milk powder , whole milk, ghee, sugar and flavored with fresh ground green cardamom.
Ingredients
- ½ cup(120ml) whole milk divided
- ¼ teaspoon lemon juice
- 175 g whole milk powder I use Nido brand
- 3 tablespoon melted ghee plus more as kneaded while rolling peda
- 80 g powdered sugar adjust to taste , more sugar you add, longer you will need to cook
- 3 green cardamom pods
Instructions
- Add ¼ cup milk to a shallow pan or kadai and bring to a slow boil on medium heat.
- Reduce to low flame and add lemon juice to the milk. The milk will immediately curdle. Mix to break the curds into small granules.
- Add the ghee, milk powder and ¼ cup milk to the pan. Using a spatula mix very well with the milk powder.
- Start cooking and stirring the milk powder mixture on low flame. Don't walk away. Cook on low heat for 2-3 minutes. Slowly as the mixture heats up it will become loose. Keep cooking.
- Add the powdered sugar and mix well. As the sugar dissolves the mixture will become runny. Keep cooking on low heat and then in 2-4 minutes you will see that it slowly start thickening. In a few minutes, it will be pasty and sticky.
- Mix in the green cardamom powder and ghee.
- In a few minutes, it will be pasty and sticky. Keep stirring and scraping the sides (don't scrape the dried hard milk on sides) till it becomes a thickish mass and starts clumping around the spoon and leaving the sides of the pan. You will be able to fold the peda mixture over itself.
- Transfer the peda mixture to a plate.Let cool down slightly so that its comfortable to touch.
- Once the mixture is cooler to touch (but not cold) using a soft spatula knead it 2-3 times.
- Then, divide into 8-10 portions. Smear some ghee on your palms and roll each portion into a smooth ball. Press the ball slightly to flatten it to resemble traditional peda shape. Repeat for all the portions.
- You could add nuts on top or some dried rose petals. Store in fridge upto 2-3 days. These can be frozen upto 3 weeks, thaw before serving(do not microwave).
Notes
- Choose a full fat milk powder. I use Nido brand, its easily available in Indian stores and has 28% milk fat. If your milk powder is tasty, pedas will be tasty.
- Use full fat milk. And good quality ghee. When a recipe has few ingredients, the quality of ingredients is even more important.
- I use store bought fine ground almond powder by the brand Blue Diamond. However if you are grinding at home, soak the almonds for 4-6 hours and peel the skin. Let the almonds completely dry overnight before grinding them fine. You can use raw cashew powder instead of almonds if you want.
- Be careful when using lavender. Depending on the brand you use, it might have a strong or mild scent. The one that I used had a very strong scent so I just used 2-3 pinches. Also don't add a lot since these dried flowers are bitter and will spoil your peda. Almond extract pushes the almond flavor and I like to add a drop.
- Use powdered sugar instead of boora or plain ground sugar. Powdered or confectioners sugar has little corn starch mixed in which makes the texture fudge and smooth.
- These peda keep good for 2-3 days in the fridge and you can freeze them for 3 weeks. Let thaw before serving, don't warm in microwave.
Tried this recipe?Let us know how it was!