Milk peda or khova sweet is an all time favorite Indian sweet. The richness and flavor of this sweet, soft Indian fudge is truly divine. Earlier making this was time consuming. My Mom used to make it by boiling and reducing milk to one third and then adding sugar. It was only recently while viewing Manjula’s Kitchen that I understood that my favorite sweet can be made really quick and easy. I followed her recipe but have brought certain changes as I have used Khoya instead. It came out really well and tasted just like the ones made at home.
Khoya or Mawa- 1 1/2 cup
Paneer- 1/2 cup
Sugar- 1 cup
Ghee- 3 tsp
Cardamon powder- 3/4 tsp
I have used home made Khoya for this recipe. To make Khoya I used two cups of whole milk powder and 3/4 cup of evaporated milk. Knead it in the form of a dough. Cover the ball with muslin cloth and carefully place in a pressure cooker . Do not allow it to touch water and steam it in high pressure for three to four minutes. Allow it to rest for half and hour . Bring it back to room temperature cover and refrigerate for four to five hours.
Break paneer and mix it with khoya. It will be in the form of wet sand. Heat ghee in a heavy bottom pan and in a medium heat slowly roast the paneer, khoya mixture. It will become soft and will blend together in the form of a soft dough. Cook in low flame for about five minutes. Add in two tsps of sugar and allow it to melt and incorporate to the mixture. Switch off the flame and allow the mixture to cool completely and back to room temperature. Add in powdered sugar and cardamon powder and knead as you make a chapati dough ( you can increase or decrease sugar according to your taste). Divide into small portions and make small sized patties or into desired shapes.