Once the milkpowder is well incorporated, add the grated coconut and keep stirring. As there is plenty of festive workfor you and me, without any more delay, going directly to the recipe
Milkpedaordoodhpeda is a quick and easy pedarecipe made with condensed milk and milkpowder. Before serving the pedas, bring it to room temperature and then serve
I have made instantpedabefore, but never tried a real peda which is made using milk. But for those busy people, i will share a instant kesar peda and chocolate pedarecipe soon
otherwise you wont able toformpeda. origin of the peda is Uttar Pradesh (state of india). And yaa i am changing my post look from this post tomake it more readable
Traditional burfi's are made from mawa or khova, a condensed milk solid. The key to get a smooth burfi lies in the way you keep mixing or whisking the mixture while it cools
Though it is ok tostore them at room temperature,I always refrigerate such sweets. I had a tin of condensed milk sitting in fridge for a while and I wanted tomake something with it,first I was thinking about a cake then suddenly I started craving this peda,I had this recipe written in my notes and thought of giving it a go
firstly, cook the peda on low flame, else there are chances fordoodhpedato burn. i have already shared the milkpedaordoodhpedarecipe, but i was getting several requests forinstant kesar milkpeda with milkmaid
Bring it to room temperaturebefore serving. I am yet to perfect the recipefor my top two favourites and for now, the second recipe in the Festive treats series - DoodhPeda, the next best thing in line
Palkova orMilkPeda is a famous Indian milk sweet prepared by boiling full fat milk in a heavy bottomed pan until it is reduced tomilk solids toform khoya
When you have sticky syrup consistency (when you touch the syrup it will be sticky, which is before the stage of one string consisntency), keep the flame on low and add saffron and cardamom powder mix it well and switch off the flame
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