Malai peda | How to make Malai peda

Name: Malai Peda
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 people
Ingredients: 2 litres full cream milk; 200 gms, Khova; 5-6 tablespoon sugar; 1/2 teaspoon cardamom powder; few drops of rose essence; 1-2 tablespoon vinegar; Slivered pistachios and saffron for garnish

By Farrukh Shadab | 24th Dec 2015 |

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Malai pedaby Farrukh Shadab

Prep Time
10
mins
Cook Time
15
mins
Serves
8
People

500 saves

1 review

92 likes

Video for key ingredients

About Malai peda Recipe

Malai Peda is delicious melt in mithai fudge of cottage cheese (chenna) and khowa ( evaporated milk). These delectable pedas will be loved by adults as well as kids. Making sweets at home is such a pleasure and a feeling of contentment especially when you get the compliment that nothing is as best than home made sweets. Yeah! this is what I earned from my hubby after he had this elegant beauties.

Malai peda is delicious and authentic dish. Malai peda by Farrukh Shadab is a great option when you want something interesting to eat at home. Restaurant style Malai peda is liked by most people . The preparation time of this recipe is 10 minutes and it takes 15 minutes to cook it properly. Malai peda is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Malai peda. Malai peda is an amazing dish which is perfectly appropriate for any occasion. Malai peda is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Malai peda at your home.

Malai peda

Ingredients to make Malai peda

2 litres full cream milk
200 gms, Khova
5-6 tablespoon sugar
1/2 teaspoon cardamom powder
few drops of rose essence
1-2 tablespoon vinegar
Slivered pistachios and saffron for garnish

How to make Malai peda

In a heavy bottom pan, bring milk to boil. Simmer and reduce milk to 3/4 .Collect the Malai (cream)from the top of the milk and keep it aside
Now, gradually add vinegar and stir gently and milk will curdle. Once all the whey is out, strain the whey ( Do not squeeze it the curdled milk) 90% percent whey should be strained. If little is left back, its absolutely fine.
Now, put back the pan with curdled milk ( chenna) on the medium flame. and cook until you see whey getting dried up. Keep stirring to avoid burning
Add crushed khova/ mawa and mix well Cook until mixture starts forming lump Add cardamom powder, sugar and rose essence and mix well Cook until the mixture forms a soft dough and starts leaving the pan.
Add crushed khova/ mawa and mix well Cook until mixture starts forming lump. Add cardamom powder, sugar and rose essence and mix well. Cook until the mixture forms a soft dough and starts leaving the pan.
Now, divide the mixture in to equal small balls and shape in the form of peda or you like. Garnish with with pistachios and saffron. Serve as and when required
Malai Peda stays well easily for 4-5 days in a clean airtight container under refrigeration