Name: Doodh peda with dry fruit filling recipe by Meena Kumar at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 15
Ingredients: Dates- 8oz (227gms ) chopped; Cashew and almond - raw - 1cup roughly chopped; Ghee - 2 -3 tsp + or butter; Sweetened Condensed milk - 1 tin; Dry milk powder - 4 oz; Sunflower seeds- few for stem (use clove stick instead)

ABOUT Doodh peda with dry fruit filling RECIPE

Pure traditional sweet doodh peda with dry fruit ladoo inside. A very easy recipe made with few ingredients, that needs only few minutes of cooking time and no expertise needed to shape.

Instructions

Heat 1 tsp ghee and dates together on a low flame in a non stick pan. When it becomes pasty (takes 4-5 minutes)add the nuts stir well give the mixture a minute to come together.Transfer into a plate.Allow it to cool down to bearable heat
Divide into equal portions and roll into balls (about key lime size). Keep aside to cool completely. This allows it to firm up a bit.
Meanwhile wipe the pan clean and heat tsp ghee to it add the condensed milk and milk powder stir continuously until the mixture has no lumps left, leaves the sides of the pan becomes soft and pliable dough.
Switch off flame and remove into a plate. Work fast from here.
Keep a greased plate and some ghee to grease ur palms ready.
Divide the milk mixture into equal parts Keep it covered and when its bearable heat take one portion of it spread a little and keep it on ur palm and wrap around the dates ball. Smoothen all the sides.
With the blunt side of the plastic spoon handle make the ridges from top to bottom. press the top gently with your lil finger to get a depression on top of the pumpkin.
Prick the sunflower seed on top for the stem. The edible white pumpkins are ready to be served.
As it sits it will harden little bit so store in air tight container with cupcake liners. Do not stack it will spoil the shape.
Refrigerate the remaining doodh peda with dry fruits filling after 1 -2 days.

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