INGREDEINTS:

MILK POWDER 2 CUPS
CONDENSED MILK 1 CAN (395GMS)
SAFFRON A PINCH(OPTIONAL)
BUTTER | GHEE 2 TBLSP + 2 TSP

METHOD:

Soak the saffron in a tblsp of warm milk for 10 minutes.

In a wide non stick pan, combine the condensed milk and milk powder and mix it into a smooth paste without any lumps. It should be like a thick idli batter.
Add butter | ghee to this and start mixing them on a low flame.

Add the saffron milk to this and mix well without getting it burnt .
I added a pinch of Everest Milk masala to get an enhanced flavor.
After 7-8 minutes the mixture will come out like a soft ball without sticking to the bottom.

Stop the flame and allow it to become warm.
Grease your hands with butter | ghee and grease the chapathi rolling stick too.
Grease the base as well and knead the mass of peda and roll it into a circle of your desired thickness.


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Keywords:Milk peda recipes,sweet food recipes,ghee food recipes