Rajwadi Peda

RAJWADI PEDA

MILK/DOODH PEDA

🥛Ingredients

Exact measurements can be found in the recipe card below ⬇

① Whole milk – try to get milk which has a higher percentage of fat. In the UK we got hold of only 3.6%. The higher the percentage, the better danedar texture you can achieve. ② Sugar – regular granulated sugar

💡Tips to make the best Rajwadi Peda

• use heavy bottom pan – you will need to boil milk for hours without it burning
• Make sure the pan is spotlessly clean, any leftover stuck food will cause the milk to stick to it and burn
• Keep continuously stirring
• use high-fat percentage milk for the best texture and taste
• You will need a high volume of milk – it may seem like a lot at first but it will reduce down considerably. For example, 4L of milk makes approx. 1kg of peda
• keep the heat of the milk between 75C and 100C – this is a slow process and adding more heat will only cause the milk to burn.
• you will see that the milk begins to slowly thicken and form solids. When it has formed solids, take the mixture off the heat and transfer to a plate to cool before shaping.
• Peda should be shaped once the mixture is at room temperature
• Use a little dab of ghee on your palms when shaping to prevent the mixture from sticking to your hands.
• If you feel the mixture is little loose, leave the mixture in the fridge for 4-5 hours then make peda.
• If the mixture is too grainy, slightly grind the mixture in a grinder and make peda.

Variation or Flavours

Although these Rajwadi Peda are so tasty as they are but one can experiment with other flavours.

Add Cardamom powder or saffron to make Kesar Elychi Peda.

Addition a tablespoon of rose syrup and gulkand will be your Rose Gulkand Peda.

Add desiccated coconut for Malai Coconut Peda.

For a fusion treat, a tablespoon of cocoa powder will do wonders in this recipe.

📝Method:

Take a clean and wide heavy-based kadai or pan.

Pour the milk, and bring it to boil on medium heat.

Keep the heat on medium to low, add sugar.

Keep stirring all the time whilst milk cooks and gets thicker.

Once all the water dries up and only milk solids left in the pan, turn off the heat.

Let it cool in a plate at room temperature.

Divide the peda mixture into equal portions (approx 40g each).

Apply little ghee on your palm and make peda.

Decorate with whole almonds or any other nuts or leave it plain.

Other Indian Mithai – Sweets Recipes

1. Peanut katli

2. Moong Daal Ladoo

3. Almond Sukhdi

4. Pistachio Halwa

5. Mango Matho -Shrikhand

6. Rajwadi Kansar

7. Ricotta Cheese Peda

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RAJWADI PEDA (Milk Peda)

Equipment

• Heavy based pan/kadai
• Spatula
• Big plate

Ingredients

• 3 litre whole milk
• 225 grams sugar

Instructions

• In a clean heavy-based pan or kadai pour the milk.
• On medium heat bring it to boil, keep stirring all the time.
• Then add sugar and continually keep stirring the milk.
• After 2 and a half hour, you’ll have a grainy peda mixture.
• Turn off the heat.
• Remove the mixture into a plate and let it cool at room temperature.
• Apply little ghee on your palm and divide the mixture into roughly 40g portions.
• Roll them into a round ball, slightly press in the middle and stick a whole almond.
• Repeat the same procedure for the remaining mixture.
• Once totally cooled down , store in an air tight container.

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

RAJWADI PEDA (Milk Peda)

Equipment

• Heavy based pan/kadai
• Spatula
• Big plate

Ingredients

• 3 litre whole milk
• 225 grams sugar

Instructions

• In a clean heavy-based pan or kadai pour the milk.
• On medium heat bring it to boil, keep stirring all the time.
• Then add sugar and continually keep stirring the milk.
• After 2 and a half hour, you’ll have a grainy peda mixture.
• Turn off the heat.
• Remove the mixture into a plate and let it cool at room temperature.
• Apply little ghee on your palm and divide the mixture into roughly 40g portions.
• Roll them into a round ball, slightly press in the middle and stick a whole almond.
• Repeat the same procedure for the remaining mixture.
• Once totally cooled down , store in an air tight container.

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

This vegan corn on the cob and coconut curry is so easy to make in the Instant Pot. Fresh sweetcorn is cooked in a delicious onion, garlic and tomato gravy with creamy coconut milk.

CORN ON THE COB CURRY

The Instant Pot is a great way to speedily make a sweetcorn curry using fresh corn on the cobs. In this curry, we have used coconut milk to create a silky gravy.

We also love Sweetcorn and Peanut Curry, or Kasoli nu Saak which is the East-African Gujarati version.

I absolutely love to prepare this Afghan Lubya in my Instant Pot too. It is vegan, gluten-free and so delicious.

Don’t have an Instant Pot?

Check out our stovetop method in the recipe card below…or use a stovetop pressure cooker.

Often we include sweetcorn in our cooking, whether it is fresh, frozen or canned. I simply adore No onion potato and sweetcorn seviyan vermicelli upma and Methi Corn Bhajiya Fritters .

🌽Ingredients and substitute

To make delicious Corn on the Cob Curry you’ll require the following ingredients.

Exact measurements and method are found in the recipe card below.

Fresh Sweet corn or corn on the cob – husks and silk removed, then cut into small pieces. If fresh is not available use frozen corn on the cob or corn kernels.

Coconut Milk – fresh or canned. We have used thick variety. Lends creaminess and bulks up the gravy.

Tomato Puree – can be made using canned tomatoes or fresh tomatoes. We have used passata.

Onion – red, white or yellow works fine.

Ginger – Garlic adds extra flavours. Green Chillies

Ground spices – red chilli powder, turmeric powder, cumin and coriander powder and garam masala

Lemon or Lime juice Don’t have coconut milk?

If you are vegetarian and not vegan, any cream would work so well. Or, cashew or any other nut cream works fine too. Serving Suggestions

Delicious with Round and soft Gujarati Rotli , Indian Kachumber Salad and Yogurt Raita . The gravy of this curry pair so well with Coconut and Almond Rice or Ghee Rice

📝Method

Here is how to make Sweetcorn and Coconut Curry in the Instant Pot.

Saute – Set the pot on SAUTE mode, and heat oil (pic 1)

Add onion, garlic, ginger and green chilli puree (pic 2)

Saute on normal until all the moisture dries up, add tomato puree (pic 3)

Mix well, saute until oil is visible on the surface (pic 4)

Add four spice masala and saute another minute or so (pic 5)

Then add corn on the cobs (pic 6)

Add coconut milk (pic 7)

Now add some water, close the lid and cook on HIGH PRESSURE for 4 minutes (pic 8)

After NPR (pic 9)

Squeeze some lemon/lime juice and serve hot (pic 10)

What can be made with leftover coconut milk?

No matter what, there is always some leftover coconut milk when we open a new can. Here are some of our coconut milk favourites.

Coconut Halwa , Red Kidney Bean and Coconut Curry Carrot and Coconut Pulao Rice Coconut Milk Paratha Thai Green Curry Hummus

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Instant Pot Corn On The Cob Curry with Coconut

Ingredients

• 2 large corn on the cob - husk and silk removed - cut into small rounds
• 300 ml thick coconut milk
• 1 cup onion puree
• 2 tbsp. ginger-garlic and green chilli puree
• ¾ cup tomato puree
• 1 tsp. red chilli powder
• 1 tsp. turmeric powder
• 2 tsp. ground cumin and coriander
• ½ tsp. garam masala
• Salt to taste
• 3 tbsp. oil
• 1 tbsp. lemon juice
• 1 tbsp. coriander finely chopped
• Instant Pot
• Big spoon
• Sharp knife
• Chopping board

Instructions

• Select the SAUTE button on the IP panel.
• Heat oil in the pot.
• Then add onion, garlic, ginger and chilli puree.
• Saute until all the moisture dries up, add tomato puree.
• Cook the mixture until oil is visible on the surface.
• Now add all the masala and cook further for 1 minute.
• Tip in corn on the cob, mix well.
• Add coconut milk, salt and 1/2 cup of water.
• Stir well, make sure nothing sticking to the base of the pot.
• Close the pot with the lid.
• Select HIGH PRESSURE for 4 minutes, turn the valve on SEALING.
• After NPR, open the lid, squeeze the lemon juice if you want the thicker gravy, just saute for a couple of minutes.
• Enjoy!
• First, boil the corn on the cob in boiling water for 8-10 minutes.
• Discard the water, leave it aside.
• Heat oil in a pan.
• Add onion, garlic, ginger and green chilli puree and saute until light pink.
• Add tomato puree and saute further till oil is visible on the surface.
• Then add all the spice powders, and mix well.
• Add boiled cobs, salt and coconut milk, mix well.
• Add little water, cover the pan with the lid.
• Cook for 7-8 minutes.
• Squeeze lemon/lime juice.
• Sprinkle freshly chopped coriander and serve hot.

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.