Paal Peda / Milk Peda / Diwali Sweets /പാൽ പേട

In a large Kadai take 1liter 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 to 10 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 1/4 cup sugar. keep stirring till the sugar dissolves, continue to cook on low flame until the mixture separates from the pan and holds shape.

Add 1/4 teaspoon cardamom powder and mix well.

Once it becomes thick and leaves the sides of the pan to turn off the heat and transfer the peda dough to another bowl and allow it to cool to a temperature such that you can use your hands to knead them.

Once cooled, knead the peda dough until smooth and fluffy.

You can add a little ghee to knead if the peda dough. Divide the dough into small lemon sized balls. Make an impression with the thumb in the center and place a piece of pistachio in the center and serve.

I hope you try these recipes for this Diwali and make me a part of your celebration.