For the last week of this month’s Blogging marathon, I was assigned the theme, cooking from fellow Blogging marathoners who ran the A- Z marathon that happened during the month of September. Usually, when given a lot of options, it should be pretty easy to choose something. It was totally the opposite of this scenario. I had such a hard time choosing from almost 700 plus recipes that were posted during the marathon.
WHY MAKE THIS RECIPE
For the first recipe, I chose to make the doodh peda from Sara’s Kitchen. The reason I chose this recipe was, that since it is Diwali season, I wanted to make something traditional and sweet. The second reason is I love Tharattipaal or in this case the peda. Therattipaal is something that was made for sure during Diwali when I was growing up. Right after the Oil bath on the morning of Diwali after giving me the spicy Diwali lehyam, tharattipaal is the first sweet my mother puts into my mouth. When I saw that Saraswathi had made this Milk peda using the traditional long way, I immediately decided I wanted to make this. Her pattern was made beautifully on the peda and that was one other thing that lured me into making this. The Milk Peda recipe is very similar to the tharattipaal recipe, except it is allowed to cook slightly longer on the flame to harden it up more. This allows us to make it into peda shape. I made the pedas as small bite-size pieces and arranged them in little muffins/cupcake liners. This allowed me to easily distribute it to my kids. This is also my first recipe for this year’s Diwali festival. Check out my other Diwali sweets and Savory recipes here!
Ingredients to make Doodh peda – (made about 20 small pedas)
Whole milk – 4 cups Sugar – ¾ cup Cardamom powder – ¼ tsp Ghee - 1 tsp
Procedure –
In a heavy wide pan, heat the milk until it boils. Using a wide pan really helps to quicken the cooking process.
Once the milk boils, reduce the heat to low-med and continue to cook, stirring frequently.
The milk will slowly begin to condense and about 60-80 minutes later, it will attain a mud-like consistency.
At this stage add the sugar and mix well. Continue to cook until the mixture thickens. Now add the ghee and cardamom powder and mix well. Cook it for 5 more minutes and you will notice that the mixture starts to come together in a halwa consistency.
Turn off the flame and allow it to cool slightly.
Now using a greased hand, knead the Kova well.
Divide it into small balls and flatten it slightly. If needed, decorate using nuts of your choice.
I placed them in individual muffin liners.
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