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🇮🇳 Indian Vegetarian

Doodh Peda Milk Fudge

🇮🇳 Indian

Soft milk peda pressed with a thumb-dimple, the prasadam sweet of Mathura lanes. Ghee, sugar, patience — the three ingredients in every Indian celebration. Plate in petit-four pieces with tea or as prasad.

Prep 19 min Cook 25 min Serves 6 Hard

Ingredients

  • Salta pinch
  • Ghee3 tbsp
  • Sugar1 tsp
  • Green Cardamom1 tsp
  • Khoa (Mawa)200 g
  • Pistachios1/2 cup, chopped

Instructions

  1. 1

    Set out every ingredient measured and ready; Indian sweets move fast once the heat is on.

  2. 2

    Put the khoa (mawa) and sugar on a steady medium flame and commit to stirring — sweets test your patience.

  3. 3

    Keep going until the mass pulls away from the pan and glistens; the colour should deepen a shade.

  4. 4

    Add the green cardamom, cardamom and any nuts or saffron; fold through and cook two minutes more.

  5. 5

    Shape or slice once it has cooled enough to handle; it firms up as it rests.

Chef's tip

A final squeeze of lemon or lime right before serving wakes up every other flavour.

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Video: Milk Peda - Indian Fudge · on YouTube