Friday, July 22, 2011

Doodh Peda

Milk 4 cups
Sugar 1/2 Cup
Pista and badam 4-5

Heat a heavy bottomed wide vessel on medium – low heat, add milk and bring to boil.
Keep boiling the milk by stirring frequently to avoid scorching.
When milk thickens and starts to come together, stir in sugar.
Once sugar caramelizes, stir well and let the moisture from sugar evaporate (abt. 2 -3 minutes).
At this stage, add dry fruits.
Remove from heat and cool a bit, when warm enough make balls out of the mixture and flatten them a little.
Apply ghee to the hands to avoid scorching.
Doodh Pedas are generally eaten o the same day or next day as they loose the freshness quickly.
Refrigerate to increase the shelf life upto a week.

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