Doodh Peda

20 Jun

doodh_peda
Paala Kowa.

Doodh peda is one of the most famous sweets all over India. Milk is boiled down till most of the moisture is evaporated and all left is a thick yellowish solid substance. It takes around 3 – 4 hours to reduce milk from 4 – 5 cups. During the final stage, sugar is added to the thickened milk and caramelized. Doodh peda or paala kova comes in various shapes, sizes and colors. But the taste depends mainly on milk being used.
Makes: around 7 doodh peda

Ingredients:

Whole Milk (Doodh) 4 Cups
Sugar 1/2 Cup or to taste
Pure Ghee 1/4 tsp

Method of preparation:

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.
Reduce the milk till it reduces to almost 1/6th of original measure.
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 optional dry fruits and nuts or coloring.
Remove from heat and cool a bit.
When warm enough make soft balls out of the mixture and flatten them a little.
Apply ghee to the hands to avoid the mixture from sticking. Doodh peda hardens a bit once made to peda.
They are generally eaten the same day or the next day since they loose freshness quite easily.
Refrigerate to increase the shelf life for a week and microwave for around 10 seconds to warm them up.
Notes: Make sure to always keep the bottom from burning.

Suggestions: If the bottom of the pan seems burnt, remove the milk into another pot to boil. If milk is boiled longer than required, doodh peda comes rubbery. If doodh peda is not coming together, put back on stove to thicken it or add a tsp of maida to form peda.
Variations: Evaporated milk can be used to reduce the boiling time to half. Most of the times plain flour or maida is added during the end of process to bind them well. Nuts like pistachios, almonds and cashews are added for crunch. Saffron or other food colors give doodh peda a distinct color. Cardamom powder is also vastly used for taste along with rose essence. Kalakand is another variation of doodh peda made by breaking the thickened milk with camphor.
Other Names: Milk Fudge, Palakova, Milk Peda.

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5 Responses to “Doodh Peda”

  1. Sneha KGF June 21, 2009 at 3:29 am #

    Hi Anusha, after reading your delicious recipe..just mouthwatering..for the first time in my life…..

  2. sudha June 23, 2009 at 3:49 pm #

    Hi,
    your peda is very good to c…. actually I tried them today and mine became rubbery….. can u please tell me how to correct it…. my kids can’t wait to eat them…
    thanks,
    sudha

  3. anusharaji June 23, 2009 at 5:38 pm #

    @sneha kgf give it a try. my all time fav.
    @sudha as i have written, boiling for too long does it. only thing i can think of is to boil some more milk this time right and mix in the old batch once done.

  4. kavitha June 29, 2009 at 1:25 pm #

    wowwww….mouth watering….it looks so amazing raaji

  5. Jayakrishna June 26, 2010 at 1:11 am #

    MMMMMM!!!!!! I like it verrrrrrrrry much

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