Here is an easy and tasty recipe for Krishna Janmashtami – the festival celebrating the birth of Lord Krishna. Considering he was such a lover of milk & butter, it is customary to make sweets rich in dairy. My mother-in-law used to make odd-number (3 or 5 types each) variety of sweet and savory dishes the morning of the festival; no rice served the whole day. Dinner was a plate full of snacks, and the kids loved it.
The recipe for Microwave Doodh Peda & Microwave Besan Ladoo was given to me by my aunt years ago, and I have made it many times. It is fail-proof, quick, and really tasty.
Microwave Doodh Peda
- 3/4 stick butter – 6 Tbsp (melted)
- 1 (15oz) can condensed milk – about 1 3/4 cup
- 2 cups milk powder – (the better the quality of powder, the tastier the pedas)
- 1/4 tsp cardamom powder
- pinch saffron (optional)
1) Mix the melted butter, condensed milk & milk powder well in a glass microwavable bowl.
2) Microwave for 2 minutes. Mixture will rise in container when heated. Remove from microwave and stir well.
3) Microwave for another 2 minutes.
4) Remove from microwave and stir in the cardamom powder and saffron strands. Stir mixture well again and let it cool slightly so it is easy to handle.
5) While mixture is still warm, grease palms lightly with ghee. Roll about 1 Tbsp mixture into balls, flattening slightly on top and bottom. Arrange on a wax paper lined tray to cool completely.
6) Store in an air-tight container at room temperature for a day or two. For longer storage, refrigerate.
NOTE: For a pretty presentation, you may press down nuts (sliced or chopped) on top of the peda before it cools. Another option is to leave out the saffron while cooking, and press a strand or two after rolling into balls. I have used a simple stamp (cleaned well, of course) to press a design on the top of the pedas too.