Ingredients
Equipment
Method
Step 1
- Warm the milk slightly and soak the saffron strands for 5 minutes.
Step 2
- Heat 1 teaspoon ghee in a non-stick pan over low heat.
Step 3
- Add the condensed milk and stir well.
Step 4
- Gradually add the milk powder while stirring continuously to avoid lumps.
Step 5
- Pour in the saffron-infused milk and add the cardamom powder.
Step 6
- Cook for another 2–3 minutes until the mixture thickens and starts leaving the sides of the pan.
Step 7
- Turn off the heat and mix in the remaining 1 teaspoon ghee until smooth.
Step 8
- Transfer the mixture to a greased plate and let it cool for about 5 minutes.
Step 9
- Grease your palms, divide the dough into equal portions, roll into balls, and flatten gently.
Step 10
- Garnish each peda with chopped pistachios or silver vark. Let them set before serving
Notes
Notes
- Use full-fat milk powder for the best texture.
- Always cook on low heat.
- Don't overcook the mixture, or the pedas may become dry.
- If the dough feels sticky, let it cool for a few minutes before shaping.
- If it becomes dry, knead in 1 teaspoon of warm milk.
