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.

stir continuously, and the milk thickens in 8 minutes.

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.

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

keep stirring till the sugar dissolves.

continue to cook on low flame until the mixture separates from the pan and holds shape.

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.

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