Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, milk peda. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
doodh ka peda with step by step photo and video recipe. indian festival is incomplete without mentioning the traditional sweets and dessert recipes. these sweets are either choice of ladoo's or milk-based dessert which are generally made by evaporating the milk. one such hugely popular and traditional indian sweet recipe is the milk peda or doodh peda. Doodh peda is a popular Indian sweet made with milk, sugar and a flavoring ingredient like cardamom or saffron. Traditionally peda is made by simmering milk for prolonged hours to obtain the evaporated milk solids known as khova, khoya or mawa.
Milk peda is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Milk peda is something that I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can have milk peda using 2 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Milk peda:
- Get 2 litre Milk
- Prepare 1 cup Sugar
This recipe post explains the Basic method of making peda with khoya. mawa or. Milk peda is basically made from milk and sugar. Sometimes to cut short the process, condensed milk is added. But in the milk peda recipe, I haven't used any short cut methods.
Steps to make Milk peda:
- Boil the milk in low flame
- Stirr well
- Now add one cup sugar
- Remove from the kadai
Milk alone is cooked till it solidifies and holds the shape of peda. So as you can imagine, the process is bit longer. But at the end when the scrumptious milk peda. Please, please always use full fat milk powder. Milk Peda Recipe also known as doodh peda, is a favorite Indian sweet made with mawa (milk solids) and flavored with cardamoms and assorted nuts.
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