Dairy Milk Silk Pistachio Peda Recipe

Directions

Melt ghee in a pan over a low flame.

Add milk powder to melted ghee.

Pour milk into the pan and mix well.

Reduce the heat to low and cook for around 8-10 minutes, constantly stirring so that it doesn’t burn. It is ready when it has thickened, gone to a soft dough-like consistency, and starts coming clean off the sides of the pan.

Add condensed milk to the mixture and combine well.

Add Cadbury Dairy Milk Silk chocolate. Stir on low heat until the chocolate melts.

Add chopped pistachios & mix gently until evenly distributed.

Pour the mixture into a bowl and let cool at room temperature for 15–20 minutes. Once cooled enough to handle, take a small amount and shape into balls with greased hands. Flatten it and make a hole in the center. Garnish with chopped pistachios and set in the fridge before serving. Refrigerate the mixture for 30-60 minutes or until slightly firm. Depending on the size, this recipe will give you around 12-15 pedas. The cooling and chilling times are additional to the 30-minute preparation and cooking time.

Tips & Tricks

Cooking Milk Powder Without Lumps

Starting off with the base, you need to use only full-fat milk and khoya to achieve a creamy and fudgy texture. Full-fat ingredients lock in the moisture and do not let the peda mixture dry out when cooking. For a smooth pistachio peda recipe, pour the milk powder slowly while stirring constantly over low heat. Mix well with the milk and then add the condensed milk. Break up any clumps with a spatula. Don’t cook on high heat; otherwise, your mix may stick or cook unevenly.

Checking When the Peda Dough Is Ready

Secondly, slow cooking the ingredients is the key to making pedas soft, smooth, and flavorful. Slowly cooking the ingredients on a low flame allows the ingredients to develop their best texture and flavor while preventing them from burning, hardening, and becoming grainy. Fast cooking can create lumps and grains in the mixture, whereas slow cooking will help you get a uniform, smooth consistency. If the resulting mixture is too soft and sticky, cook it on low for a few more minutes, and if it is too dry, knead it with a little milk.

Shaping Pedas With a Center Pressed

Lastly, you need to shape the pedas perfectly. To get the perfect smooth curved shape without any cuts and crevices, it is important to shape the mixture while it's still warm and shape it with greased palms. Palms greased with ghee or butter will ease the shaping process and give you a perfect shape in just a few attempts. Now that you have learned how to make perfect pedas for the upcoming festivities, it is time to dive into the recipe and make them at home for your friends and family.

Add a few drops of vanilla extract for more flavor.

Variations

Use different nuts: You can also add some finely chopped almonds or cashew nuts instead of the pistachios.

Flavor with aromatics: Some saffron or cardamom powder can be added to give an aromatic twist.

Garnish: Roll the edges of your pistachio pedas in finely chopped pistachios.

Add chocolate: Melted Dairy Milk Silk can be added to give a creamy chocolate taste to make chocolate pistachio pedas.

Storage

Store your pistachio pedas in an airtight container in the fridge. The pedas will last for up to 4-5 days. To get the best texture, let them chill for 30-60 mins. As they contain milk powder and condensed milk, it is best to keep them in the fridge until they are ready to be consumed.