Ingredients and Method to make Microwave Doodh Pedha (Simple Milk Fudge)
1- 14 oz can of sweetened condensed milk ( approximately 1 1/4 cups of sweetened condensed milk)
1 3/4 cups of milk powder (I used carnation milk powder)
1/8 tsp of cardamom powder (elaichi/ ellakai)
a small pinch of saffron (kesar/ kumkuma poo) (Read notes for some variations in flavor)
2 heaped tbsp clarified butter/ ghee /nei (optional see notes)
a little extra clarified butter/ ghee to apply on hands to shape the pedhas (opt, see notes)
a small pinch of saffron (kesar/ kumkuma poo) (Read notes for some variations in flavor)
2 heaped tbsp clarified butter/ ghee /nei (optional see notes)
a little extra clarified butter/ ghee to apply on hands to shape the pedhas (opt, see notes)
slivers of almonds( unsalted)to use as decoration
OR
few slivers of pistachio (unsalted) to use as decoration
In
a large and deep microwave safe dish, add the condensed milk and the
milk powder and mix well. Add clarified butter/ ghee, cardamom powder
and saffron to this and mix well.
Place in the microwave and heat on high for a minute.
Remove mix well and repeat this step for another minute.
Place this back in the microwave if required and cook in 30 seconds increments until done.
(It took me about 2 1/2 minutes to get this quantity to the required consistency )
To
check if done, cool the mixture slightly and if you are able to roll
between your fingers you know it is done. Try not to overcook this
mixture as it will result in hard pedhas that are difficult to shape and
not as tasty too.
Cool mixture until it is touchable, apply a little clarified butter to palms and roll into pedha shapes
ie roll into small gooseberry sized balls, then flatten slightly. (For those of you who have never seen these, this looks like mini cutlets/ patties) . This time I pressed down with my finger in the center to give it a little dent so that I could place the slivered pistachios in the center.
Cool mixture until it is touchable, apply a little clarified butter to palms and roll into pedha shapes
ie roll into small gooseberry sized balls, then flatten slightly. (For those of you who have never seen these, this looks like mini cutlets/ patties) . This time I pressed down with my finger in the center to give it a little dent so that I could place the slivered pistachios in the center.
Place the almond/ pistachio sliver on top of the pedha and press lightly while the pedha is still warm.
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Cool
thoroughly and place in an airtight container and can be kept without
refrigeration for about 4-6 days. Tastes best within a 3 to 4 days of
making it
Yield depends on the size of each pedha. This quantity of mixture has yielded anywhere between 22 to 35 pedhas depending on the size I make with it each time.
Notes:
I have made this with and without the clarified butter in the recipe and while both of them are delicious, I just thought that the clarified butter added a little something more to the recipe so I would recommend adding it to this recipe.
I have made this with and without applying clarified butter on my palms. I find applying a little clarified butter on the palms speeds up the process of shaping these pedhas. Alternatively you can also keep you hands very very slightly moist to help shape the pedhas.
I have made this with and without the clarified butter in the recipe and while both of them are delicious, I just thought that the clarified butter added a little something more to the recipe so I would recommend adding it to this recipe.
I have made this with and without applying clarified butter on my palms. I find applying a little clarified butter on the palms speeds up the process of shaping these pedhas. Alternatively you can also keep you hands very very slightly moist to help shape the pedhas.
If
you have masala milk powders at home such as Kesar pista milk powder
you can use about 1 to 2 tsp according to taste to flavor this quantity
of pedhas instead of saffron or cardamom powder.
Time taken to cook the pedhas will vary based on the output of the microwave used and the depth and size of the dish used.
And one last thing, if the milk powder you have seems to have a very thick and granular texture, give it a turn in the blender/ mixer so that it turns into fine powder before using in this recipe.
And one last thing, if the milk powder you have seems to have a very thick and granular texture, give it a turn in the blender/ mixer so that it turns into fine powder before using in this recipe.
