Milk Peda Recipe

Step 1: To begin making the Milk Peda recipe, soak saffron in milk for 10 to 15 minutes or refrigerate overnight for better colour results

Step 2: Heat ghee in a kadai and add condensed milk to it and allow it to cook on low flame till it comes a boil

Step 3: Now add powder milk and keep stirring vigorously to avoid forming lumps

Step 4: Break if any for smooth finish

Step 5: Keep stirring continuously till the mix starts to thicken

Step 6: Now add saffron infused milk and cardamom powder and stir nicely

Step 7: The mix will start to loosen, so keep stirring till it thickens back again

Step 8: Gradually the mix will start gathering and folding up leaving from the sides of the pan

Step 9: Carefully pinch a lime size ball and roll between your greased palm

Step 10: Be careful as the mix may be too hot to handle

Step 11: If the mix forms a dough and rolls into a smooth ball, that means it is ready

Step 12: But if you find the mix sticky then stir and cook on low heat for another 2 to 3 minutes

Step 13: Once the mix is ready, turn off the gas and remove the pan from the stove

Step 14: Set aside to cool

Step 15: When the mix is warm, grease your hands with ghee and pinch a lime sized ball, roll and flatten to shape into a disk

Step 16: Make impressions on it with a flower stencil or just keep it simple by making a dimple with your index finger in the centre

Step 17: Garnish/ decorate with chopped pistachios (optional) or saffron strands

Step 18: Serve Milk Peda to your friends and family during festivals and special occasions