Instant Saffron and Pistachio Milk Peda

Instant Saffron and Pistachio Milk Peda


Happy Independence Day! I love loveee Milk Peda, what better day to make these Tri Color Peda on India's Independence Day?! These sweets are the easiest to make, and is simply the best. Milk Peda are sweets or more like a milk fudge that is traditionally made using Khoya. 

The mixture of milk, ghee and milk powder is allow to boil and reduce to a thick consistency. To the almost cooled Peda dough, powdered sugar and flavorants like cardamom, saffron etc are added for added flavor. These Pedas stay fresh for a day on room temperature, and for a week in the refrigerator. 

There are some points to keep in mind, while making pedas. The Peda mixture must never be over cooked as this will results in chewy pedas, while undercooking will result in sticky dough and will be difficult to shape them. Make sure to remove from the pan, as soon as the mixture feels non sticky to the fingers touch. (be careful while you do so)

As it's INDEPENDENCE DAY, I gave the peda, agreen hue with Pistachio paste and orange hue with saffron soaked milk.

Let's make these delicious treats!

Ingredients :

  • 1 tbsp Ghee/ Clarified butter
  • 1 cup Milk Powder
  • 1/2 cup Fresh Milk
  • 4-5 tbsp Powdered Sugar  
  • Saffron , a pinch
  • 2 tbsp pistachios (made to a paste with 1 tbsp hot water)

Instructions :

  1. In a pan, add 1/2 tbsp ghee and 1/2 cup milk, when the milk turns warm, remove the pan from flame, and add the milk powder and mix well.
  2. Once the milk powder and milk combines well, place on medium heat and continously mix well.
  3. Allow to thicken a little, add the 1/2 tbsp of ghee and continue mixing till the mixture starts to thicken and starts coming off the sides of the pan, continue mixing till the mixture forms a firm dough, not too loose, nor too dried up.
  4. Transfer the milk dough to a clean bowl and allow to cool.
  5. When almost cooled, grease your palms and add 3-4 tbsp powdered sugar and do a taste st and check if more is required.

  6. To the milk dough mixture, separate to 3 balls and add the Pistachio paste to the middle of a ball and knead well to spread the Pistachio green evenly, similarly do the same with another ball with saffron strands and milk.
  7. Make tiny balls and make pedas out of it. (By rolling and flattening lightly)








 

Notes:

  • Do not over cook or undercook the milk mixture.
  • Do not add the powdered sugar, if the milk mixture is still warm.
  • Try to use heavy botton pan, as the milk would cook up way too much.

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

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