Hand crafted Doodh Peda | Milk Peda

Fixings

1-1/2 containers of milk powder

400 grams Condensed milk

1/2 teaspoon of cardamom powder

1/4 container spread or ghee, liquefied

A couple of cut pistachios

Strategy

In a wide non stay dish, consolidate the dense drain and milk powder and blend it into a smooth glue without any protuberances. It ought to be similar to a thick idli hitter. Include the cardamom powder, ghee or margarine into the mixture and mix to consolidate well.

Place the skillet on medium high temperature and blend persistently until it turns into a thick hitter. Turn off the high temperature when the mixture thickens and you see it leaving the sides of the skillet. The methodology will be somewhat hard, as the mixture will thicken up rapidly. The mixture will thicken further when it is chilling off.

When it gets to be thick and leaves the sides of the container turn off the hotness and exchange the peda mixture to an alternate bowl and permit it to cool to a temperature such that you can utilize your hands to work them.

When cooled, massage the peda mixture until smooth and feathery. You can add a little ghee to work if the peda's are excessively hard. Isolate the batter into little lemon measured balls. Make an impression with the thumb in the inside and place a bit of pistachio in the centerhomemade Doodh Peda | Milk Peda