[Indian Recipes] Rajkot Na Peda

How to make Rajkot Na Peda | Rajkot Na Peda/Penda, are hugely popular and a favourite sweet Indian delicacy from the city of Rajkot, Gujarat.

What is Rajkot Na Peda? રાજકોટ ના પેડા

These gorgeous looking and melt in your mouth Rajkot Na Peda are only prepared with 3 ingredients - milk, milk powder and sugar.
Ideal for any happy occasion or festive season.

This easy version of Rajkot na Peda is prepared with milk powder, for a quick and easy but delectable treat.

These are melt in your mouth, not sickly sweet and moreish taste.

Indian Milky Fudge Peda

Peda or Penda (how we Gujarati say ) is a most loved and admired Indian sweet that you can find in India and with Indians all over the world.

Indian milky fudge is known as Penda in Gujarat, in North Indian known as Pede or Pera and Pedha in Karnataka, Maharashtra and Andhra Pradesh.

A box full of Peda contains not only just the sweet but it's a box of emotions, happiness and success.

Peda is the all-time favourite sweet or Indian Mithai to share your happiness or good news with others.

A baby boy born in your family, bought a car or got promotions at work, people are going to ask you ' To Pachi Peda Kyare Khavro cho'? meaning when are you going to feed us Peda?

My mum tasted these Rajkot Na Peda, after my parent's wedding. They visited Rajkot to meet some relatives and when they left their house she was given a gift and a box full of Rajkot Na Peda.

These sumptuous looking milky fudge can be done in a few ticks, and do not require many ingredients.

Rajkot Na Peda, mainly made with milk and can be flavoured with cardamom and saffron, but authentic Rajkot Na Peda are kept plain and white.

Ingredients -

Full Fat Milk Powder - easily available in most supermarkets.

Whole Milk - for rich and creamy peda.

Sugar - regular granulated sugar

Method -

In a heavy-based pan or kadai add milk (pic 1)

Add sugar (pic 2)

Mix and stir, dissolve the sugar (pic 3)

Tip in milk powder and combine well (pic 4)

Turn on the heat/flame of the stove, cook the mixture on low heat (pic 4)

Keep stirring continuously (pic 6)

The mixture will loosen first (pic 7)

After 8-10 minutes it will go thicker, keep stirring to prevent sticking the mixture. When it starts leaving the pan, transfer it onto a plate and let it cool for 10 minutes (pic 8)

Now grease one plate with ghee and knead the dough until it becomes soft and smooth (pic 9)

Make a round flat ball (pic 10)

With the help of rolling pin roll out the peda dough and keep the thickness of 1/2" (pic 11)

Cut the peda into round shape using a cookie cutter, stick edible silver foil if using (pic 12)

Leave the peda to cool completely before storing. They will harden once totally cooled.

RAJKOT NA PEDA
PREP TIME: COOK TIME: 20 MINSTOTAL TIME: 20 MINS
Rajkot Na Peda ( Milky Fudge ) is a popular Indian sweet that is easy and a quick recipe for any happy occasion.

INGREDIENTS:
3 cup full-fat milk powder (approximately 375g)

1 cup sugar (200g)
1/2 cup whole milk (125ml)

Garnishing

1tbsp, pistachio slivers
Few strands of saffron
Dried rose petals

INSTRUCTIONS:

1. In a thick bottom pan or kadai, mix sugar, milk and milk powder.
2. Beat with the whisker and make a smooth mixture.
3. Turn on the heat, and start cooking the mixture.
4. Keep stirring constantly, and keep the heat on a low to medium.
5. After around 10-15 minutes the mixture will start thickening and leaves the edges of the pan and becomes one mass.
6. Remove the mixture on to another plate and leave the mixture to cool completely.
7. Rub some ghee on your palm and knead the peda mixture on the clean worktop.
8. Make a big round ball, and roll out with a rolling pin, keep 1/2".
9. Cut into round shape with a cookie cutter.
10. OR divide the peda mixture into equal size of balls and flatten them slightly and make peda.
11. Garnish it with pistachio slivers, saffron threads and dried rose petals.
12. Enjoy!

NOTES:Garnishing is optional. Adjust sweetness according to your taste.

This recipe and image sources are referred in website: jcookingodyssey.com. Thanks so much!