Malai Peda


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One of the most well-known of Indian mithai, the Malai Peda is as rich as a sweet can get. A special process of curdling condensed milk turns it into a richly textured product like khoya, which when flavoured with cardamom and saffron becomes an intensely aromatic dessert that nobody can resist. While the spicy fragrance and intense flavour make it a hit with adults, the amazing texture and succulent mouth-feel make it popular with kids. In all respects, the Malai Peda is nothing short of a blockbuster!

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Malai Peda recipe - How to make Malai Peda

Preparation Time:    Cooking Time:    Total Time:     Makes 16 pedas
Show me for pedas

Ingredients
4 1/2 cups full-fat milk
a few saffron (kesar) strands
2 tsp warm milk
1/2 cup sugar
1 tbsp cornflour
1 tbsp milk
2 pinches citric acid (nimbu ka phool)
1/4 tsp cardamom (elaichi) powder

For The Garnish
1 tbsp finely chopped pistachios
1 tbsp finely chopped almonds (badam)
Method
  1. Boil the milk in a deep non-stick pan on a high flame, while stirring twice in between. This will take approx. 4 to 5 minutes.
  2. Reduce the flame to medium and cook for 15 minutes or till the milk reduces to half its quantity, while stirring occasionally and scraping the sides of the pan.
  3. Meanwhile, combine the saffron and warm milk in a small bowl, mix well and keep aside.
  4. Add the sugar and saffron-milk mixture, mix well and cook on a medium flame for another 4 to 5 minutes, while stirring occasionally and scraping the sides of the pan.
  5. Simultaneously, combine the cornflour and the milk in a small bowl and mix well till the cornflour dissolves completely. Keep aside.
  6. Also combine the citric acid and 1 tbsp of water in a small bowl and mix well. Keep aside.
  7. Gradually add the cornflour-milk mixture and citric acid mixture to the boiling milk, mix well and cook on a medium flame for another 4 to 5 minutes or till the mixture resembles mava (khoya), while stirring continuously and scrapping the sides of the pan.
  8. Transfer it to a plate, spread with the help of a flat spatula and keep aside to cool for 30 minutes.
  9. Add the cardamom powder and mix well.
  10. Divide the mixture into 16 equal portions and shape each portion in between your palms into a flat round.
  11. Garnish each peda with pistachio and almond and press it gently.
  12. Serve or store refrigerated till use.

Handy tip:

  1. These pedas stay fresh in an air-tight container in the refrigerator for at least a week.


RECIPE SOURCE : MithaiBuy this cookbook
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Reviews

Malai Peda
5
 on 16 Aug 16 10:21 PM


I tried this recipe. It turned out excellent . My family loved it!
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Tarla Dalal    We are very happy you enjoyed the recipe. Do try more and more recipes and let us know how they turned out. Happy Cooking !!
Reply
17 Aug 16 10:07 AM
Malai Peda
5
 on 15 Aug 16 05:27 PM


We do use curd for cuddling milk. Also you may use arrow root powder . We also get a potato flour which works well. Sometime just use ghee on palms when shaping and no need to use any flour.
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Tarla Dalal    Hi Saroj, We have not tried the recipe with arrow root flour or potato flour. If you follow this exact method, you do not need to use any kind of ghee of plain flour on your hands to shape the pedas.
Reply
16 Aug 16 12:06 PM
Malai Peda
5
 on 27 Jul 16 01:40 PM


Can we add curd instead of citric acid for curdling milk into grainy texture, also instead of cornflour can we add arrowroot so it can be consumed during fasting also....
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Tarla Dalal    Hi, We would suggest you follow the recipe exactly., it taste really really good. Try it and let us know how it was.
Reply
27 Jul 16 04:50 PM
Malai Peda
5
 on 06 Jan 16 11:34 AM


Very tasty, you shown easy preparation. Really super
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Tarla Dalal    Dear Krishnan, we are delighted you loved the recipe. Please keep posting your thoughts and feedback.
Reply
06 Jan 16 12:05 PM
Malai Peda
5
 on 22 Feb 13 09:44 AM


Tastes great and the kids love it.