Milk Peda
Ingredients
- 200 gm Condensed Milk
- 1 1/2 cup Khoya or Mawa Room Temperature
- 1 tsp Ghee
- 1/2 tsp Cardamom Powder
- Few Saffron Strands
Instructions
- Add khoya, condensed milk, cardamom powder, ghee to a non-stick pan.
- Heat the non-stick pan cook the mixture till it thickens, overcooking could make it hard rock. Switch off the flame and keep the pan aside for few minutes. When mixture becomes mildly warm, shape into small balls.
- Once cooled store in an airtight container. Shelf life is 2 days. After 2 days store in the refrigerator.