Chai Masala Milk Peda

Soft and fragrant chai masala spiced milk peda combines the aromatic flavors of warming indian tea spices with the creamy sweetness of peda. This is an easy indian fusion dessert that takes about 15-20 minutes to make and are perfect for serving on Diwali or Holi.

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Prep Time 5

Cook Time 20

Total Time 25

Course Dessert

Cuisine Indian

Servings

Equipment

Non Stick Pan
Soft spatula

Ingredients

190 g (½ can) dulce de leche warmed, quantity can go to 200g
6 tablespoon whole milk
2 tablespoon ghee
1 cup milk powder
1 teaspoon chai masala or adjust to taste

Chai Masala (makes ¼ cup masala, we won't use the whole thing)

10-12 green cardamom
6 black peppercorns
½ tablespoon ground cinnamon
½ tablespoon ground dried ginger
1 teaspoon ground cloves can go down to ¾ teaspoon

Instructions

Add the whole green cardamom and peppercorn to a coffee grinder and grind to a powder. Open the grinder and add ground cinnamon, ginger and cloves. Give the grinder a quick run to combine all the spices togther. Your chai masala is ready. We are not going to use all of it. Store it and use when making tea or in baking.
In a nonstick pan add the ghee and milk.Let ghee melt.
Next, add the milk powder and warmed up dulce de leche.
Start stirring to mix well so that everything is brown. Cook the mixture on low heat.
In about 2-4 minutes you will see that the mixture starts thickening. Add the chai masala.
Mix the chai spices well and cook for another minute or two until you are able to fold the mixture over itself. The color will be deep brown - like chai. If you take a small portion of the mixture and try to form a ball, you will be able to do so easily without the mixture sticking to your hands. Avoid drying out too much.
Immedietaly, transfer the peda mixture to a plate and let cool slightly until its okay to touch.
Don't cool completely else you wont be able to shape the pedas or smooth pedas wont form.
With greased hands, take small portions of the peda mixture and shape it into flat balls. Or you could use a peda mould to make beautiful designs. Grease the peda mould liberally with ghee before using.
You could add some nuts on top if you wish. Store chai masala peda for up to a week,refrigerated. You may pull it out of the fridge 30 minutes prior to serving.

Notes

If possible, measure dulce de leche using a food scale for accuracy. For 1 cup of milk powder, you need ½ can which is 190g. You may use up to 200 g dulce de leche in this recipe.

I suggest warming up dulce de leche for 20-30 seconds in microwave safe bowl and then adding it to milk powder, else it is very difficult to mix.

Using Condensed Milk in this recipe - If you do not get dulce de leche where you live or do not want to use it, use condensed milk instead. If you are using condensed milk, either skip the milk or use 1-2 tablespoons only if needed. I haven't tested the recipe with condensed milk, however consistency of store bough dulce de leche is much thicker than condesed milk that's why milk is needed.

Slow Heat - All the ingredients in this recipe are dairy based. Which means the chances of burning are quite high. Please cook the peda mixture on low heat at all times.

Chai Masala - You may vary the quantity of chai masala as per your taste. The flavors of chai masala intensify with time so keep that in mind.

It is best to make such sweets in a non stick pan or hybrid steel pan so that chances of sticking are reduced.