Author: Rekha Gupta
Both my mother & mother in law despite being such great cooks never forced me to do cooking as a house hold chore or something that a girl ought to know and do. Hence my journey of cooking developed on its own,when I chose to, and for all the right reasons , it was hobby, passion, love, affection all combined together.😇
I firmly believe if one wants to be one’s best in whatever one chooses to, then there are no short cuts , only willingness & patience can make it happen. C@Rg
For all those who love Indian sweets and need something always in the fridge this is your Go -To dessert. It cant get simpler than this. Peda is easily available and relatively a simple sweet to make but what takes it to another level is the Home Made Khoya . I know some of you may find it cumbersome and time consuming (I just said there are no short cuts😉)but believe me once you do it, you will never go back to market khoya (which in all probability maybe adulterated too ) and after all your family and friends deserve the best. Besides that I am health conscious so I choose my ingredients accordingly , for eg. raw unrefined sugar,Rock Sugar or desi khand or jaggery for me. You are free to use sugar equivalent amount of your choice. C@Rg
Ingredients-
Cows milk 2 ltr , Cows Pure Ghee 1 tbsp , Karara 400 gms. (unrefined raw powdered sugar) elaichi powder 1 tea sp. (cardamom powder).
Steps
In a big heavy base STEEL pan , bring milk to a boil ,then leave it to simmer on medium flame, stirring once every 5 minutes so that milk doesn’t burn at the bottom of the pan. It will take about 45 minutes to evaporate, to remain 1/3rd of the whole . The last 20 minutes are are crucial- you have to stir it every minute constantly till its golden brown and becomes one whole lump of Khoya , now add ghee and give it one final stir. put the flame off and leave it to cool to room temperature. This is how it should look like.
When cools to room temperature add Karara and Elaichi powder ,mix well with hand. Shape them as you like and garnish with a little elaichi powder and powdered sugar. C@Rg
Keep in a steel tiffin in fridge. Stays perfect for 10 days as khoya is fresh and we have further cooked it really well, which increases its shelf life .
Please do offer bhog to Bhagwan ji before enjoying this yummy sweet !
Enjoy the melt in mouth pedas.
Author: Rekha Gupta
i use milk powder and condensed milk.
does fresh milk give different results.
thanks
hi shweta, thanks for reading. I dont knwo what recipe you are following. I use milk to make khoya as peda is mostly khoya.