Sweets · Mitharaan
Peda
Sweetened milk balls (milk fudge)
Hand-rolled milk fudge balls: 500 ml of milk is boiled down to a quarter with constant stirring, sweetened and flavoured, cooked until it thickens and leaves the pan, cooled for 15 minutes and shaped by hand. A mitho dessert garnished with sliced almond and pistachio.
Ingredients
Make
Method
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In a pan, bring the milk to a boil on a medium flame. Keep stirring constantly so that no cream (skin) forms, using a kevai (round spoon).
When the milk has reduced to a quarter of its original quantity (about 125 ml left from 500 ml), add the sugar, rose water and powdered cardamom. Keep stirring.
When the milk becomes thick and leaves the sides of the pan, take it off the flame and set it aside. Let the mixture cool for .
Take small portions in the palm of your hand and give each a round shape. Garnish with the sliced almonds and pistachio.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Tips and variations
The almonds and pistachios are optional.
Serve with
Like most Bhatia sweets, a flexible dessert that suits any meal.
Nutrition
EstimatedPer serving
50 kcal
- Protein
- 2 g
- Carbohydrate
- 5 g
- Fat
- 2 g
We estimate about 9 servings from the weight of the dish.
Whole recipe
450 kcal
- Protein
- 18 g
- Carbohydrate
- 47 g
- Fat
- 21 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Good to know
Shelf life 3–4 days.
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos