MILK - 5 CUP

firstly, in a large kadai take 5 cup milk. use good quality milk for a more creamy texture.

1

STIR OCCASIONALLY

stir occasionally to prevent milk from sticking to the bottom and burning

2

BOIL

get the milk to a boil.

3

COOK MEDIUM FLAME

stir continuously, and the milk thickens in 8 minutes. you can add ¼ cup cream to make it more creamy.

4

CREAMY TEXTURE

after 30 minutes, the milk turns creamy texture.

5

TURNS PASTE

keep stirring on low flame, to prevent milk from burning.

6

HOLDS SHAPE

after 50 minutes, it turns to a paste kinda texture

7

SUGAR - 1/4 CUP

now add ¼ cup sugar. add more sugar if you prefer.

8

COOK - LOW FLAME

keep stirring till the sugar dissolves.

9

HOLDS SHAPE

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.

10

CARDAMOM POWDER

add ¼ tsp cardamom powder and mix well. cool slightly and take a small ball sized ball.

11

FLOWER DESIGN

roll to a ball and design using the mould. you can also decorate using a toothpick or fork.

12

READY TO EAT

finally, serve doodh peda or milk peda for a week when stored in an airtight containe

13