5 Ingredient Malai Peda (With Milk Powder)

Ingredients

• ½ cup(120ml) whole milk divided
• ¼ teaspoon lemon juice
• 175 g whole milk powder I use Nido brand
• 3 tablespoon melted ghee plus more as kneaded while rolling peda
• 80 g powdered sugar adjust to taste, more sugar you add, longer you will need to cook
• 3 green cardamom pods

Steps

1. Add ¼ cup milk to a shallow pan or kadai and bring to a slow boil on medium heat.
2. Reduce to low flame and add lemon juice to the milk. The milk will immediately curdle. Mix to break the curds into small granules.
3. Add the ghee, milk powder and ¼ cup milk to the pan. Using a spatula mix very well with the milk powder.
4. Start cooking and stirring the milk powder mixture on low flame. Don't walk away. Cook on low heat for 2-3 minutes. Slowly as the mixture heats up it will become loose. Keep cooking.
5. Add the powdered sugar and mix well. As the sugar dissolves the mixture will become runny. Keep cooking on low heat and then in 2-4 minutes you will see that it slowly start thickening. In a few minutes, it will be pasty and sticky.
6. Mix in the green cardamom powder and ghee.
7. In a few minutes, it will be pasty and sticky. Keep stirring and scraping the sides (don't scrape the dried hard milk on sides) till it becomes a thickish mass and starts clumping around the spoon and leaving the sides of the pan. You will be able to fold the peda mixture over itself.
8. Transfer the peda mixture to a plate.Let cool down slightly so that its comfortable to touch.
9. Once the mixture is cooler to touch (but not cold) using a soft spatula knead it 2-3 times.
10. Then, divide into 8-10 portions. Smear some ghee on your palms and roll each portion into a smooth ball. Press the ball slightly to flatten it to resemble traditional peda shape. Repeat for all the portions.
11. You could add nuts on top or some dried rose petals. Store in fridge upto 2-3 days. These can be frozen upto 3 weeks, thaw before serving(do not microwave).