doodh peda recipe | milk peda recipe | janmashtami peda recipe

doodh peda recipe or milk peda recipe with step by step picture format. It is a traditional Indian sweet or dessert which we generally prepare at home at any festival. Though peda is originated from Mathura, Uttar Pradesh, which is said the birthplace of Lord Shree Krishna. In India, on the day of Janmashtami(Lord Shree Krishna’s Birthday), the devotees from Mathura, first offer Mathura ka peda or Mathura peda to Lord Krishna among all sweets and this festival is incomplete without peda in Mathura, known as Sri Krishna’s birthplace. We Indians celebrate our festivals or any good news, with the sweets and specially peda is one of them to be part of our happiness.

Not only in North India, I have been seeing from my childhood, doodh peda or milk peda is basically available around the goddess Kali temple in West Bengal, Eastern India, and these pedas are the special sweet which is being offered to the goddess Kali.

This doodh pedas or milk pedas are traditional sweet contains only three ingredients, i.e, milk, sugar and green cardamom or elichi powder. First, milk has to be evaporated about one-fourth of the real amount to get the khoya or mawa and then have to add powdered sugar and lastly, need to add green cardamom powder to get the nice flavor. And ghee or clarified butter is only required when we are going to give it a shape.

Though, Mathura ka peda or Mathura peda is famous in India but today, I’m going to share my version of doodh peda recipe or milk peda recipe by keeping the upcoming festivals in my mind, like Raksha Bandhan and Janmashtami.

Basically, I wanted to share this doodh peda recipe for Janmashtami or Lord Shree Krishna’s Birthday. Since my childhood, I have been seeing the celebration of Shree Krishna Janmashtami every year in my house. My mom used to prepare sweets from milk, Coconut laddoo, Malpua for offering it to Lord Krishna. And I’m carrying the same tradition by celebrating Lord Shree  Krishna’s Birthday every year in my house.

Yes, I know it’s yet to come but I wish to share some of the sweet recipes before that auspicious day for your convenience. Although this authentic doodh peda recipe or milk peda recipe is quite time-consuming, as it’s pure and so delicious in taste that I hope you can afford that time.

Are you a diabetic or conscious of the calories but have a craving over sweets, especially pedas? That’s not a problem, you can use stevia instead of sugar. You can also try, my gajar ka halwa recipe with milkmaid by replacing sugar with stevia. You may check tricolor sweet barfi, that is an instant peda recipe with milk powder and condensed milk.

Even you may try my  Janmashtami special malpua recipe. and try my Ganesh Chaturthi special Modak recipe. Even you can check my khoya recipe or mawa recipe, milk powder gulab jamun recipe, chanar jilipi or paneer jalebi recipe, bengali sandesh recipe.

Please let me know how this recipe works in your kitchen by leaving a comment in the comment box below.

Happy Shree Krishna Janmashtami(upcoming) to all of you.

 doodh peda recipe | milk peda recipe | janmashtami peda recipe

Ingredients

• 1 lit full-fat milk
• 3/4 cup powdered  sugar
• 1 tsp green cardamom powder
• 1 tsp ghee/ clarified butter(for greasing the plate)
• a pinch of saffron strands

Prep time:5 mins

Cook time: 2hr 15 mins

Served in: 2hrs 40 mins

Cuisine: Indian

Course: Dessert/sweet

Serving: 15

Author: Moumita

How to make doodh peda recipe with step by step pictures

Instructions

How to make the soft khoya for  doodh peda or milk peda

• take a non-stick pan and place it on medium heat, pour the milk in it, bring it to boil.
• When the milk starts boiling, slow down the heat to low flame and let boil it slowly.

• Stir the milk occasionally i.e, after every I minute. Don’t allow the milk stick to the bottom in any way as sometimes you can realize a layer of milk is trying to sit in the bottom.
• when the milk will get thicker then stir it after every 30 secs.

• after sometime whenever the milk gets thicker then add a pinch of saffron in it and stir it nicely. let the saffron boil with the milk and release its color. In this stage of evaporating milk, stir it after every 10 secs.

• And lastly, milk gets totally evaporated and turned into the khoya that means the liquid form of milk won’t be visible and a thick creamy substance will be there.

• But we want the soft khoya, not the hard one, so turn off the flame and keep the pan aside. Your khoya is ready for the milk peda or doodh peda.
•  I maintained the low heat from the beginning, thus it takes 1hr 50 mins to get the desired consistency of khoya.

How to make traditional  doodh peda or milk peda from homemade khoya

• let the khoya cool down for 30 mins and then take a masher or use your palm to make a smooth khoya paste.

• After that, add the powdered sugar and 1/2 tsp green cardamom powder to it. Mix it nicely with a spatula.

• Now it’s time to put it back again on the flame. Maintain the low heat always because of adding sugar there will be a tendency to get it to burn quickly. So stir it continuously.
• First, the khoya – powdered sugar mix will get a very thin consistency. And then gradually it will start to form a stickiness.
• When you take the mixture between your two fingers then you can feel the stickiness between your fingers. which is shown in the pic, then remove the pan from the oven.
• Grease a plate with 1 tsp ghee or clarified butter and pour the mix on the plate.
• Add rest of the cardamom powder to it and use a spatula to mix it well.

• After a few minutes when the mixture will be cool down then knead it by using your hand. If it gets to stick to your palm apply a little ghee on your palm and makes the balls from it. Give it a shape of your choice as I put a thumb impression on its surface.

• Keep it on a plate and garnish it with broken pistachios or chopped pistachios from the top.
• Now enjoy this peda in any upcoming occasion or festival, which you are going to celebrate at your house.

Tips

•  Getting the smooth peda with the texture like sweet shops, I applied the khoya kneading idea.
• Don’t immediately put it in the fridge, it might get hard.
•  I added the cardamom powder in two batches to retain the flavor of cardamom in the pedas.
• the low flame is best for making sweets but you can use the medium flame with continuous stirring.