Apple Shaped Milk Peda - Doodh Peda

Easy Apple Shaped Milk Peda recipe in 20 minutes. This super cute and delicious Apple Shaped Milk Peda is a quick and instant classic Doodh Peda.

Recipe Source Link:https://www.mygingergarlickitchen.com/apple-shaped-milk-peda/

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RECIPE INGREDIENTS

» For Saffron Milk:

• 10-12 Saffron strands, crushed
• 2-3 tablespoons Hot milk

» For Apple Shaped Peda:

• 1/2 cup sugar
• 1/2 cup water
• 1.5 cups milk powder
• 1/4 teaspoon cardamom powder (elaichi powder)
• 1 tablespoon ghee + plus for greasing palms
• Few drops of red food color diluted with 1 teaspoon water. (You can also use a pinch powdered color mixed with water)
• 15 cloves, for decoration
• 1-2 tablespoons sliced pistachios

» Equipment:

• Brush, for painting pedas

RECIPE INSTRUCTIONS

» Making Saffron Soaked Milk:

1. In a mixing bowl, add crushed saffron strands and hot milk. Give it a good stir and set aside for 10 minutes to absorb the flavors. Saffron soaked milk is ready. Keep this aside.

» Making Milk Peda Mixture:

1. Add sugar and water to a pan. Stir and let it boil over medium heat.
2. Keep boiling until the syrup has sticky (almost half thread) consistency. Check the video for more clear understanding.
3. Turn the heat to low, and pour milk powder gradually, into the pan. Stir well to make a lump-free mixture.
4. Keep stirring it continuously on low heat.
5. Add saffron soaked milk and stir well to combine. Keep stirring and cooking until the mixture starts leaving sides.
6. Add 1 tablespoon of ghee and mix well. Cook until it leaves all sides and forms a soft yet slightly sticky dough. To check doneness, take a tiny piece in your hand and try shaping it into a ball. If it forms a smooth ball and holds the shape, then the mixture is ready. Else continue to cook for 2-3 minutes.
7. Now, add cardamom powder and give it a nice mix. Turn off the heat.
8. Transfer this mixture onto a plate, and let it cool slightly. Do not let it cool completely or else the mixture would harden and you won't be able to shape them into balls.

» Making Apple Shaped Milk Peda:

1. Grease your palms and take a small piece of warm mixture in your hands.
2. Roll it into a smooth ball.
3. Make a small indentation in the center of the ball using your finger or thumb.
4. Insert the clove upside down on top of the ball.
5. Slightly press the sides and bottom to give it an apple shape. Repeat the same steps until all the mixture is used up.
6. Brush each peda with red food color from bottom to top or top to bottom. For a natural look, leave the top area uncolored.
7. Decorate with sliced pistachios. Let it sit at room temperature for 30 minutes before serving.
8. Your Apple Shaped Milk Peda is ready. Store milk (doodh) peda in an airtight container.

RECIPE NOTES

1. This apple shaped milk peda stays good for 3-4 days at room temperature when stored in an air-tight container. For longer shelf life, you can refrigerate for up to 10 days.  
2. I have made about 15 mini apple shaped milk pedas. But you can also shape them into large apple pedas.
3. Saffron soaked milk is only added for the flavorings, so it is completely optional here.
4. When making milk-based Indian sweets, make sure to use good quality fresh full-fat milk powder. Full fat milk gives the best result.
5. If you want the same melt in the mouth texture of peda, then follow the instructions carefully. Do not change the number of ingredients and cooking processes.
6. Make sure that the peda mixture is cooked properly, or else it will turn chewy instead of fudgy.