Prep Time: 15 Min
– Makhana – 2 cups – Almonds – 1/4 cup – Cashew – 1/4 cup – Melon seeds – 1/4 cup – Desiccated coconut – 1 cup – Cardamom powder – 1/2 tsp – Pepper powder – 1/4 tsp – Nutmeg – 1/4 tsp – Ghee – 2 tbsp – Milk – 2 cup or 1/2 Liter – Rock sugar powder – 3/4 cup – Poppy seeds – Almonds & Pistachio
Cook Time: 15 Min
To make the perfect Makhana Milk Peda, take 2 cups of foxnut (Makhana).
Next step: add Makhana to the grinding jar and make a coarse powder. Next step: add 1/4 cup of almonds, 1/4 cup of cashews, and 1/4 cup of melon seeds; grind again and make a coarse powder.
Next step: transfer the prepared powder into a big bowl. Next step: add 1 cup of desiccated coconut, 1/2 tsp of cardamom powder, 1/4 tsp of pepper powder, and 1/4 tsp of nutmeg powder, and mix everything well.
Next step: place a pan on the flame, add 1 tbsp of ghee, and melt. After the ghee melts, add the prepared peda mixture to the pan and roast until aromatic.
After roasting, turn off the flame and transfer the roasted Makhana Milk Peda into the bowl. Next step: again place the pan on the flame, add 2 cups of milk, 1 tbsp of ghee, and 3/4 cup of rock sugar powder, mix well, and boil.
After a boil on a low flame, add the prepared peda mixture and mix well. Next step: cook on medium flame until the mix starts leaving the pan.
After the mixture leaves the pan, turn off the flame and transfer the peda mix to a plate.
After the mix cools, take a small portion of the mix and prepare the small peda. Next step: coat the peda with poppy seeds and garnish with almonds and pistachios.
Next step: prepare the peda with the remaining mixture. Now your perfect Makhana Milk Peda is completely ready, and you can enjoy it.