Malai Peda are tiny, little circles of goodness, and are made for happy occasions and festivities. These are easy to make, and a great fix for sweet cravings. The sweet gets prepared a lot during festivals like Diwali and Ganesha Chaturthi. This Indian dessert uses condensed milk, and has a soft, creamy taste and a tender texture. Called as Indian cream fudge, I always make this sweet for Diwali and it is liked by everyone. Moreover, we cannot imagine celebrating Diwali without Malai Peda. As much as I and my husband like Malai Peda, my kiddo is no less! Every time I make it at home, he is the first one to ask for his “share” of this creamy delights.
- Milk powder - 2 cups
- Condensed milk - 1 can 400 gm
- Cream - 100 ml Amul
- Ghee - 1 tbsp
- Cardamom powder - 1 tsp
- Saffron - a pinch
- Milk - 1 tbsp
- Mix milk powder, condensed milk and cream in a heavy bottom pan.
- Make sure there are no lumps.
- Soak saffron in milk.
- Heat the pan on medium heat .
- Add ghee, cardamom powder and soaked saffron.
- Cook till the mixture starts leaving the sides of the pan.
- Keep stirring continuously.
- Remove the pan from heat.
- Cool for 10-15 minutes.
- Make small size balls and flatten them a little bit.
- I had a design template so used it.
- You can shape them how ever you want.
- Store in an airtight in refrigerator for 2-3 days.