Malai peda is a tasty and rich, creamy Indian sweet made using milk, sugar (or bura cheeni), and cardamom. It is mainly prepared for celebrations. A popular North Indian delicacy, it has gained popularity due to its incredible texture. It just melts in your mouth. Malai pedas are prepared by reducing or condensing milk to a rich and creamy consistency. In traditional preparations, milk is simmered on low heat and constantly cooked until a smooth and heavy paste is obtained, termed “khoya” or “mawa”. Then sugar and cardamom powder are added so that the mixture obtains a warm, fragrant aroma. This dough is cooked for a little more time until it is of dough consistency, and then it cools down a bit before moulding. Peda assumes the shape of small round discs. A slice of pistachio or almond is sometimes placed at the top for added richness and aesthetic appeal. Some pedas contain saffron, which gives them a subtle floral aroma and golden hue, thus intensifying their flavour and appeal. The simplicity and richness of malai peda make it a favourite among Indians mainly because it can be enjoyed during Indian festivals like Diwali, Raksha Bandhan, and Holi by distributing the sweet as a means of fun and merriment. Compared to other Indian sweets, the sweetness of malai peda is very mild, thus letting the creamy milky flavour take centre stage, making it delicious for one and all. Let's explore the recipe of malai peda.

• 1 tin condensed milk
• 1 tsp cardamom powder
• 1/2 cup toned milk
• 1 tsp cornflour
• 2 tbsp lemon juice
• 1 tbsp ghee
• 1 inch saffron

• Let's begin the recipe of malai peda. Add Milkmaid (sweetened condensed milk) and toned Milk in a mixie jar.
• Avoid any lumps that might arise while adding corn flour by mixing the corn flour with a bit of milk from the total quantity and making a smooth slurry.
• Add this to the other ingredients. This would help to break down the corn flour well in the mixture.
• Add the lemon juice to the mixture next.
• Mix everything well till the ingredients are well incorporated into each other.
• Heat a heavy-bottomed kadai-wok on medium heat.
• Now add one tablespoon of ghee and let it melt.
• Once the ghee is melted, pour the milk and condensed milk mixture.
• Now cook it on low to medium heat; keep stirring regularly so it doesn't stick to the kadai.
• It begins to thicken as the mixture starts heating up.
• Continue stirring, occasionally scraping down the sides of the kadai so that the evaporated milk solids can return to the mixture.
• Cook the mixture for about 15-20 minutes or until it starts thickening and leaves the sides of the pan and appears doughy.
• At this stage, the mixture should be softened and thickened into a consistency perfect for forming pedas.
• Once the mixture has attained this consistency, take it off the stove and allow it to cool for a few minutes. It should be allowed to cool off until it becomes hard and cool enough to handle.
• Grease your palms lightly with ghee when the mixture is warm and manageable so the peda does not stick.
• Take small portions from the cooled mixture and shape them into round pedas. Alternatively, you may also shape them into little flattened discs of your choice.
• Once pedas have taken shape, put a little elaichi powder on the top of each peda. Cardamom flavours are aromatic and fragrant, which makes the Malai Peda recipe unique. You can also add flavour and colour while shaping the pedas by adding a few strands of saffron.
• Let these pedas cool down completely before they are served. The resting time also helps the pedas to firm up, and the flavours to mix well. They can be served at room temperature or chilled for a firmer texture.