Peda

Name: Peda
Prep time: 5 min
Total time: 35 min
Yield: 20
Ingredients: 1 1/4 c. (116 g) instant nonfat dry milk powder; 1 (14-oz.) can sweetened condensed milk; 2 1/2 tbsp. ghee; 2 1/2 tbsp. whole milk; 1/2 tsp. ground cardamom; 1/4 tsp. salt

By Hetal VasavadaPublished: Jun 17, 2021

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LUCY SCHAEFFER PHOTOGRAPHY

Yields:

Prep Time:

5 mins

Total Time:

35 mins

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Penda, or peda, is a super popular mitai (sweet) in Indian households during Diwali. It’s a milky fudge-like confection that is traditionally made from made with khoya, which is made by cooking down whole milk until all of the liquid has evaporated and you’re left with just the solid milk fat. Making khoya is very time-consuming, so a lot of people like to use a shortcut method using sweetened condensed milk and non-fat dry milk powder. You can find milk powder in the baking aisle in your local grocery store.

You can also press the peda mixture into a parchment lined 9x9 baking pan, let it cool and cut into bite-size bars.

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Ingredients

Directions

1. Step 1Pour milk powder and sweetened condensed milk into a nonstick pan and stir until all the milk powder has been hydrated. Place on medium-high heat and stir for 3 minutes.
2. Step 2Add the ghee, milk, cardamom, and salt and mix well. Continuously stir the mixture for 5 minutes, or until the mixture thickens and starts leaving the sides of the pan. It should become one large mass that easily lifts off the bottom of the pan. Place the peda mixture into a mixing bowl and let cool for 5 minutes.
3. Step 3Grease your hands with ghee and roll 1 1/2 tablespoon (20 g) of the dough into a ball. Repeat with the rest of the dough. Lightly flatten the balls with your hands and set aside to cool completely before enjoying.
4. Step 4You can decorate the peda by pressing a greased decorative stamp onto each peda. Store in an airtight container in the firdge for up to 2 weeks. Note: You can also press the peda mixture into a parchment lined 9x9 baking pan, let it cool and cut into bite-size bars.