- This recipe yields 21 milk pedas.
- To make a smooth finish peda - Do not leave the dough for too long , without making the shape. Perfect peda shape without cracks are gotten when the peda are still slightly warm. Also scrape your hand every time, if you have dough crumbles sticking to it , and grease your hands again with a drop of ghee before shaping the next one.
- To microwave - make sure to use a big - wide microwave safe bowl. Else the dough will rise when cooking in the microwave, and overflow, and will create a mess.
- If making homemade cardamom / elachi powder - grind few whole green cardamom in the mixer to fine powder, and use.
- Every microwave model is different , and may require an additional minute or two, or one minute less microwaving time. So please keep an eye from three minutes, and test to see if you can form a ball shape with a small amount of dough.
- The dough will look very soft , and semi solid consistency even after four minutes cooking time, do not panic. First test a small portion of dough from the sides of the bowl , and if you're able to form shape, let the dough rest for ten minutes. Then scoop dough from the sides using a small size ladle or your hands , and shape the pedas. Make sure to grease your hands well before you shape each peda , then flatten the peda by gently pressing both your hands. Note - If you are not able to form a tiny ball shape, then microwave for one more minute.
- For best texture or if you are making it for a party, make the peda ahead of time and refrigerate it overnight. Bring it to room temperature, at least 30 minutes before serving, but not necessary.
- Add any chopped nuts of your choice for garnishing , or serve just plain peda without nuts. Keep in mind, you have to press the nuts in the shaped pedas when it is still warm, else nuts will fall apart.
Find below
desserts recipes, for festival, holidays or for any celebrations, Check the links below, I have listed few below. For the complete list of dessert recipes,
check the link here – Dessert Recipes from around the globe.
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