Gather three simple ingredients from your kitchen and you have a traditional sweet
Milk Peda
Ingredients
2 litres full cream milk
1 cup sugar
1 tsp cardamom powder
Method
Bring the milk to a boil in a wide saucepan over a high flame. Once the milk comes to a boil, reduce the flame to a medium-high, and allow it to simmer until the quantity of milk reduces to half and thickens. Keep stirring so that it doesn’t stick to the bottom. Scrape the ‘cream’ that develops on the sides of the saucepan and mix it back into the milk. Continue to cook over a medium flame until the milk is of a thick and dry consistency and the milk solids start leaving the pan.
Add the sugar and cardamom powder to the mixture and mix well to incorporate. Cook, stirring occasionally, for another five minutes on a low to medium flame. By now, the milk will have thickened again. Take off the flame.
Remove the milk peda mixture to a plate and set aside to cool.
Once cool, grease your palms with ghee and pluck out a small portion of the mixture, roll it out a bit and slightly flatten it like a cookie. Press the milk peda gently in the centre with your thumb. Repeat with the remaining mixture.
Set the pedas aside to rest for four to five hours before serving.
Tip: Refrigerate the milk pedas and eat them within eight to 10 days.