Tuesday, May 27, 2008


I started out making Doodh Peds, but the milk curdled, so I converted it into Sondesh. This is a bit different from Malai Peda, because the milk hadn't halved in volume when it curdled, so it is actually very close to a Sondesh.

Serves: 9 pieces.


  • 1 ltr High Fat(bhains ka doodh -- buffalo milk)

  • 1/2 lemon

  • 125g granulated sugar

  • 1 1/2 pinch kesar(saffron) strands

  • 20 g(approx.) ground pista and badam(it should be quite grainy)


  1. Warm the saffron strands a bit so that they crumble easily.

  2. Grind them into powder and add about 1 Tbsp of warm milk so that they dissolve completely. You should get a bright yellow coloured mixture.

  3. Take milk in a large saucepan and heat on high flame, stirring continuously till it is boiling hot.

  4. Remove seeds from lemon and squeeze juice over the milk to completely curdle it.

  5. Heat for a while till the milk separates completely.

  6. Strain out all the water with the help of a strainer, or as is more traditionally done, by putting the entire thing in a cloth towel, and squeezing the towel hard to remove all the water.

  7. Place the paneer in the saucepan.

  8. When it is still quite warm, break into small pieces, add sugar, kesar syrup and mix well.

  9. Form small roundlets about 1 1/2 inch in diameter, and male a small depression in the center(The pedas will be quite crumbly, so be careful while to pinch depressions in them).

  10. Put the ground badam and pista in these depressions, and press so that they stick.

  11. Refrigerate till cool, or serve warm and fresh.

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