Learn How To Craft Perfect Pedha For Special Occasions Recipe Inside

To make pedha at home, heat ghee and milk, mix in milk powder and condensed milk, cook until thickened, and flavor with cardamom and saffron. Shape into small balls or discs, garnish with nuts, and let cool completely.

To make pedha at home, heat ghee and milk in a pan. Gradually add milk powder and mix well until smooth. Incorporate condensed milk and cook the mixture until it thickens and starts to pull away from the sides of the pan. Add cardamom powder and optional saffron or rose water for flavor. Shape the warm mixture into small balls or discs, garnishing with chopped nuts. Allow the pedhas to cool completely before storing.

Ingredients:

Milk Powder : 2 cups
Condensed Milk : 1 can (approximately 14 ounces)
Ghee (Clarified Butter) : 1/4 cup
Milk: 1/2 cup
Cardamom Powder : 1/2 teaspoon
Chopped Nuts: 2 tablespoons (such as cashews, almonds, and pistachios)
Saffron Strands: a few (optional)
Rose Water : 1 teaspoon (optional, for added flavor)

Instructions:

1. Prepare the Ghee:

In a non-stick pan, heat the ghee over medium heat. The ghee should be melted and slightly hot but not smoking.

2. Heat the Milk:

Pour the milk into the pan with the ghee and heat gently until it starts to simmer. This step helps in combining the milk powder with the ghee more smoothly.

3. Add Milk Powder:

Gradually add the milk powder to the pan while continuously stirring to prevent lumps from forming. Keep stirring until the mixture is smooth and blended well with the milk and ghee.

4. Incorporate Condensed Milk:

Slowly add the condensed milk to the mixture, stirring continuously. This will help to sweeten the pedha and give it a creamy texture. Continue to cook and stir the mixture on medium heat.

5. Cook the Mixture:

As you cook, the mixture will start to thicken. Keep stirring to avoid sticking and burning. Cook until the mixture begins to pull away from the sides of the pan and starts to form a mass that resembles dough. This process usually takes about 10-15 minutes.

6. Flavor the Mixture:

Add cardamom powder to the thickened mixture and stir well. If using saffron strands, dissolve them in a small amount of warm milk and add them to the mixture. Stir to ensure the flavors are evenly distributed. You can also add rose water at this stage if desired.

7. Cool and Shape:

Once the mixture has thickened and reached a dough-like consistency, transfer it to a plate or tray. Allow it to cool for a few minutes until it is cool enough to handle but still warm. Grease your hands with a little ghee to prevent sticking, then shape the mixture into small balls or discs.

8. **Garnish:

Press a piece of chopped nut onto the top of each pedha to garnish. This not only adds a nice texture but also enhances the flavor.

9. Set the Pedhas:

Allow the pedhas to cool completely at room temperature. They will firm up as they cool. Once set, transfer them to an airtight container for storage.

Tips:

Consistency Check:

The key to perfect pedha is achieving the right consistency. The mixture should be thick enough to shape but not too dry. It should leave the sides of the pan easily.

Uniform Size: