Doodh Pedha | Milk Pedha | Doodh ke Pedhe | How to make soft milk pedhas | Doodh pedhas without condensed milk
Author: Vindhya Desai
Recipe type: Sweet
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 10-12 small pedhas
- 1 Litre full cream milk (I have used Jersey cow's milk)
- ¼ Cup sugar
- ¼ Cup yogurt
- 7-8 elaichi/cardamom
- 1 Tsp ghee
- In a thick bottomed pan, smear ghee all over
- Pour milk and let it come to a boil on low flame
- Add sugar and let it reduce to half. Keep scraping of the milk solids from the side
- Keep boiling, add 2 tbsp yogurt, mix, milk starts curdling
- Add remaining yogurt and keep heating till all of the milk curdles
- Let all liquid evaporate
- Let it cool, grind milk solids
- Add elaichi powder. Mix well
- Chill for sometime. Make pedhas. Use any mould to make pedhas or even roll them mini pedhas just by hand
- Let them sit for sometime at room temperature to completely dry. Enjoy the milky goodness
If milk curdles fully after adding 2 Tbsp yogurt then stop adding more yogurt. For me it took ¼ Cup yogurt to fully curdle the thick milk I had
Use ONLY fresh full fat cream milk. Other types of milk do not work well
Add little more sugar if you want. I like milk pedhas a little less sweet
Add a very small pinch of freshly grated nutmeg/jaiphal/jaakayi for a unique flavour
Some recipes also mention the use of lemon juice to make pedhas but their taste will not be as authentic as the ones made with yogurt
Add few strands of kesar/saffron if you want to make kesar elaichi pedhas
If the mixture feels very sticky to roll into pedhas, chill for some more time and try again. Milk solids absorb a lot of moisture as they are chilled
Do not forget to smear pan with ghee. It prevents milk solids from sticking to the pan
Recipe by Food Of Interest at https://foodofinterest.com/doodh-pedha/
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