These beautiful little pedas (Guyanese know this as 对等体) always made an appearance in our home during Hindu holidays and religious prayer functions (jhandis), but they are so delicious that they can be served at any time. I like to think of them as little round pieces of smooth 做傻事. Mom always made two types of 对等体s, milk powder and a plain milk 做傻事 对等体 whenever we had religious prayers, but on Hindu holidays, she would only make this chewy, lick-your-teeth good, milk powder version. Mainly because they were quick to make and we were always pressed for time. We made a batch of these for Diwali last year and I received many requests for this recipe. The one in 此照片 is made with ricotta cheese, but the recipe I’m sharing today does not contain ricotta, only milk powder and condensed milk as main ingredients.
Pedas, and many Indian sweets are traditionally made with 霍亚 作为主要基地。 霍亚, is made by simmering whole milk for a few hours until it has reduced into solids. When the solids are sweetened and/or added to recipes, the 霍亚 lends a rich texture and taste to the dish. As you can imagine, making 霍亚 from scratch lengthens the peda making process to extremes, so many choose to buy this premade or use substitutes like ricotta cheese or milk powder. Although I prefer the taste of these sweets with 霍亚, after making it once, we never attempted again because of the time it took. I have two little kids, can you imagine me keeping an eye on all three of them- the kids and the 霍亚?! Milk powder it is.
For this particular recipe, I prefer using full fat (whole milk) milk powder. I’ve found using the non fat milk powder yields a stiffer and dried peda, but you may feel differently. I used the KLIM brand for this recipe.
For the design, all I used was a little daisy cookie cutter and turned it in different directions. Use whatever tiny cookie cutter you have on hand. I also rubbed a little butter on the cookie cutter to help it not stick to the pedas. My grandmother is headed back to India in a couple of weeks. I’ve asked her to bring me a 踩踏邮票. I’ll show it to you on instagram stories once I receive it!
- Ghee or coconut oil can be used in place of unsalted butter. I prefer using unsalted butter because it has a neutral flavor.
- I’ve found using whole milk, milk powder yields a softer texture.
- Once adding the milk powder to the condensed milk/butter mixture, everything comes together rather quickly within 3-4 minutes so don’t walk away from the stove.
- If mixture feels too sticky once removed from the stove, add a few tablespoons of milk powder.
- When rolling each peda, I’ve found buttering my hands in between rolling helps keep pedas smooth and from sticking to my skin. Rolling while the mixture is still very warm also helps to prevent cracks.
- The mixture will feel very soft when it comes off of the stove, but once it cools, it will solidify more. These turn out slightly chewy but not overly hard after rolling and setting.
- Feel free to play around with the ingredients. Add cinnamon, nutmeg, or vanilla for extra flavor. Crushed almonds or pistachios in the mixture would taste fantastic also.
My little 2 year old son colored his hands in red marker (yay!) then made his way into my photo shoot. It made for a cute photo! Happy Holi, everyone!