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.
It is super easy to make Malai Peda from scratch and it has been years since I have bought ready made ones. When I make sweets at home, I can rest assured for its quality and the kind of ingredients that I use, hence, Malai Peda is no exception for me. Other sweets such as Basundi, Kalakand and Custard Apple Rabdi are made with condensed milk and have that rich texture similar to that of Malai Peda. Just for your reference, here’s the step-by-step guide to make it:
- 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.