MILK - 5 CUP
firstly, in a large kadai take 5 cup milk. use good quality milk for a more creamy texture.
stir occasionally to prevent milk from sticking to the bottom and burning
get the milk to a boil.
COOK MEDIUM FLAME
stir continuously, and the milk thickens in 8 minutes. you can add ¼ cup cream to make it more creamy.
after 30 minutes, the milk turns creamy texture.
keep stirring on low flame, to prevent milk from burning.
after 50 minutes, it turns to a paste kinda texture
SUGAR - 1/4 CUP
now add ¼ cup sugar. add more sugar if you prefer.
COOK - LOW FLAME
keep stirring till the sugar dissolves.
continue to cook on low flame until the mixture separates from the pan and holds shape. you can add 1 tsp ghee at this stage if the mixture is sticking to the kadai.
add ¼ tsp cardamom powder and mix well. cool slightly and take a small ball sized ball.
roll to a ball and design using the mould. you can also decorate using a toothpick or fork.
READY TO EAT
finally, serve doodh peda or milk peda for a week when stored in an airtight containe