Microwave Doodh Peda
Quick and easy recipe to make Indian milk fudge in the microwave. Perfect for impromptu guests or on busy festival days.
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Ingredients
- 14 oz. can of Condensed milk
- 1 cup Dry Milk powder*
- ¾ cup Almond flour*
- 2 tbsp Ghee/ Butter
- 1 tsp Cardamom powder
Instructions
- Melt the butter in a microwave safe bowl until melted, about 30~40 seconds.
- Add the condensed milk, milk powder, almond powder to the melted butter. Stir thoroughly with a wooden spoon until well combined.
- Microwave this mixture for 1 minute. Remove from the oven and stir well.
- Repeat this process of microwaving for 1 minute and stirring 2 more times. So I microwaved for a total of 3 minutes.
- Mixture should have thickened and dried out by this point.
- Cool the mixture until it is easy to handle, about 10~15 minutes.
- Take about 1 tablespoon of mixture and roll into smooth balls and flatten them to make discs. If you want to make them look fancy, use a small cookie cutter to lightly emboss a design on top.
Notes
- Doodh peda can be stored at room temperature for up to 2 days. They can be refrigerated for up to 1 week.
- This is just the basic recipe and can be jazzed up a million different ways: add chopped nuts, saffron or even chocolate for tasty variations.
- Low-fat or Fat free condensed milk will also work.
- Whole, low-fat or non-fat milk powder will beautifully work.
- Make this nut free by using just 1¾ cups milk powder in the recipe.
- Substitute ground cardamom with vanilla extract.
- Each microwave is different. Cooking times mentioned are based on my 1000 Watt microwave oven. Adjust the cooking time based on the wattage of your appliance.
Nutrition
Calories: 63kcal
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