Enjoy The Simple Pleasures With These Sweet Milk Truffles
Through Indian cooking, culture, and lifestyle comes Love Laugh Mirch with Nisha Vedi Pawar, who brings Dhood Peda, aka Sweet Milk Truffles.
Nisha’s ability to tell a story is what makes Love Laugh Mirch very interesting, as it teaches us the cultural aspects, as well as great insights to the recipes we’re looking them. Nisha began the blog trying to create her mom’s and mother-in-law’s recipes to help preserve what generations before her have built.
Like many, the kitchen was a place of love and memories from her childhood, and she shares on her blog that “Whether it was peeking over the counters to see my grandmother lovingly stuff her aloo parathas (potato flatbread), humoring my dad change his kebab recipe for the hundredth time, learning how to make homemade dahi (yogurt) from my Mom or learning a recipe via video chat as a newlywed, cooking has always played an integral role in my life.”
From simple recipes to extensive ones, Nisha’s “Ah Ha!” moment was when she made Jalebis, which is a sugar coated Indian funnel cake. She had never made it before, and had always purchased it, so she was elated to find she could create it.
With the recipe we’re sharing today, Nisha brings a backstory in about her husband, and how he used to sit at the clay maker’s house next door to his in Bombay, and the clay maker would let him work on the smaller pieces of the friendly looking elephant Dod for Ganesh Chaturthi. Now, her daughter is just as in love with the same elephant, and likes to imitate it, as Nisha and her husband continue to support and teach their culture to their little one. The reason why Dhood Peda, or the Sweet Milk Truffle is a good recipe for this, is that it is said that Lord Ganesha loves simple pleasures and sweet treats.
Being that it only takes 15 minutes to make, it seemed like the perfect sweet treat to add to our own simple pleasures in life. Check out the recipe below:
Sweet Milk Truffles
- 1 cup milk powder / mava powder
- 4 ounces sweet condensed milk
- 2-3 strands saffron
- ½ teaspoon ground cardamom
- ⅛ teaspoon rose water
- ground pistachio for garnish
- 1 tablespoon ghee for rolling out peda’s
- Mix the milk powder, condensed milk, saffron, cardamom and rose water in a heat safe pan mixing away any lumps.
- Cook mixture for 12-13 minutes on medium heat, stirring often to ensure it doesn’t stick.
- Once the mixture starts pulling away from the sides of the pan turn off the heat.
- Rub hands with ghee and while the mixture is warm roll 1 inch peda’s between the palms of your hands.
- Continue to apply ghee to hands to avoid the peda’s sticking.
- Garnish wish ground pistachio and store in the refrigerator until ready to serve.
Amy Cooper is the type of journalist that when asked “What do you bring to the table,” she replies “I am the table.”