This original Tarla Dalal recipe can be viewed for free

Malai Peda


by
Added to 457 cookbooks
This recipe has been viewed 15066 times
  

Soft pedas with a grainy texture which are an all time favourite.

Add your private note

Preparation Time: 
Cooking Time : 
Makes 18 pedas.
Show me for servings


Ingredients


1 ltr full fat milk
a few saffron (kesar) strands
1/2 cup sugar
2 pinches of citric acid (nimbu ka phool)
4 tsp milk
1 tsp levelled, cornflour
1/4 tsp cardamom (elaichi) powder

For the garnish
 a few chopped almonds
a few chopped pistachios

Method
  1. Boil the milk in a heavy bottomed pan, stirring throughout, until it reduces to half.
  2. Warm the saffron in a small vessel, add 2 teaspoons of milk and rub until the saffron dissolves. Add to the boiling milk.
  3. Add the sugar and cook for a further 4 to 5 minutes.
  4. Mix the citric acid in 3 teaspoons of water. Add this mixture very gradually to the boiling milk until it curdles slightly. This may require anything from half to the entire quantity of the citric acid mixture.
  5. Mix the cornflour in the balance 2 teaspoons of milk and add to the boiling milk.
  6. Continue stirring till the mixture becomes thick and resembles khoya.
  7. Add the cardamom powder and mix well. Allow to cool.
  8. Shape into 18 small balls.
  9. Place in paper cups, decorate with chopped almonds and pistachios and serve.
RECIPE SOURCE : MithaiBuy this cookbook
Malai Peda has not been reviewed
Tried this recipe?. Post a review! Let everyone know how it turned out.
No critical reviews posted for this recipe
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Low Calorie Menu
Missed out on our mailers?
Our mailers are now online!
View Mailer Archive

Subscribe now

Privacy Policy: We never give away your email