Easy Silk Peda with Milk Powder: Instant Microwave Version Included

Just like your good old halwai mithai, pedas do not take long to make and just need one dedicated afternoon, or morning, or evening to cook, cool, and slice them into little pockets of sweet deliciousness. We have two versions of pedas, and not just of any sort, but chocolate peda for you to sample and share. If you do not wish to use your stovetop, you can try the microwave version!

Easy Silk Peda With Milk Powder Recipe

(Servings: 15 small pedas)

Ingredients:

• 1 can (400 g) condensed milk
• 1 cup of milk powder
• 1/3 cup of Silk Chocolate chunks
• 2-3 drops of vanilla extract, optional
• A pinch of salt, optional
• 2 tbsp unsalted butter

Method:

1. Heat a non-stick pan and add the butter. Keep the heat on low and wait until the butter melts completely.
2. Once the butter melts, add the condensed milk, milk powder, and chocolate pieces and keep cooking on a low flame. Keep mixing with a spoon or spatula until all is incorporated. The chocolate chunks will melt and eventually liquify and dye the mixture chocolate.
3. Keep stirring until the mixture begins to turn smooth, then add the vanilla extract and salt. Keep mixing, and you will notice that the mixture will start to thicken. If using whole milk, the peda will certainly be more nutritious, and this whole process might take 4-5 times longer for the milk to boil and reduce eventually.
4. Keep stirring for 5 more minutes for the peda mixture to thicken even more. This time around, the peda mixture will start to leave the sides of the pan and might cling a little to the spoon or spatula. Cook for another 2-3 minutes for the perfect peda texture.
5. Once you achieve a super thick consistency, where the peda mixture is hard to stir, transfer it to a ghee-greased plate immediately.
6. Pat it down with the back of your spoon, spatula, or greased fingertips into a uniform layer and sprinkle some chopped nuts – cashew, pistachios, or almonds them.
7. Let it cool down to room temperature, then refrigerate for an hour.
8. Cut into pieces and serve right away.

Tips & Tricks:

• Always use low heat to avoid burning the milk solids or chocolate. This also ensures a smooth, melt-in-the-mouth texture.
• Use a non-stick pan or heavy-bottomed kadai to prevent sticking and ensure even cooking.
• The right stage to stop cooking is when the mixture becomes thick and leaves the sides of the pan easily. Overcooking may make it crumbly.
• A tiny pinch of sea salt enhances the chocolate flavor without making it salty.
• Experiment with saffron strands, rose petals, or coconut flakes for a more festive version of these pedas.

Easy Silk Peda with Milk Powder (Instant Microwave Version)

Ingredients:

• 1 cup milk powder (full cream)
• ¼ cup sweetened condensed milk
• 2 tbsp Dairy Milk Silk, grated
• 1 tbsp ghee (more for greasing hands)
• 2-3 tbsp milk, adjust as needed
• A pinch of cardamom powder

Method:

1. In a microwave-safe bowl, combine the milk powder and condensed milk. Mix until it becomes thick and pasty.
2. Add melted or finely grated Dairy Milk Silk chocolate to the bowl, followed by 2 tablespoons of milk. Stir well to incorporate. If the mixture feels too stiff, add an extra tablespoon of milk.
3. Add vanilla extract (or cardamom powder for a desi touch) and mix again until smooth.
4. Microwave the mixture on high for 30 seconds. Stir well. Repeat this for 2 to 3 more rounds of 30 seconds, stirring after each round. After the third round, the mixture should start thickening and pulling away slightly from the sides.
5. Stir in the ghee, mix well, and microwave one final time for 20-30 seconds. The mixture should now resemble a soft dough and feel glossy and pliable.
6. Let the mixture cool for about 5-7 minutes, or until it's warm but safe to touch.
7. Grease your hands with a little ghee, pinch small portions, and shape into round pedas. Flatten gently and press a decorative stamp or place a sliced pistachio or silver leaf on top.
8. Let the pedas sit at room temperature for 15-20 minutes. Store in an airtight container. Best enjoyed within 2-3 days (refrigerate if keeping longer).

Tips & Tricks:

• Every microwave is different; adjust the timing slightly based on wattage. Keep intervals short to avoid overcooking.
• Finely grate the Silk chocolate for quicker, smoother melting into the mixture.
• If the peda mixture feels dry, add a splash of warm milk; if sticky, let it cool longer before shaping.
• Use a fork, cookie stamp, or even the back of a spoon to imprint designs on top if you have no mold.