Peera (Milk/Doodh Peda)

Ingredients

• 2 1/2 cups milk powder
• 1 sweetened condensed milk 14 oz
• ¼ teaspoon ground cardamom
• 1 teaspoon vanilla may use mixed essence
• 1 tablespoon ghee used to grease your hands

Instructions 

1. Combine the milk powder, condensed milk, vanilla extract and ground cardamom in a large bowl. Using a wooden spoon mix to combine, pressing with the back of the spoon and scraping down the sides as needed.

1. Grease your palms with a small amount of the ghee. Then rub the mixture in the bowl until it is smooth. Then shape it into a large ball. It will be sticky, just continue to add ghee to make it workable.
2. Cover a 1 tablespoon sized cookie scoop or a dinner spoon with some ghee. Then scoop or spoon the peera into the palm of your hands. Then roll the peera to form a round ball.
3. Finally, you can use your index finger or thumb to press an indentation into the center of the peera. This is the most common and traditional way to decorate the peera. Place your peeras on a greased baking sheet and allow them to set completely before serving (1-2 hours or over night if time allows).

Mix it in the stand mixer

• To the bowl of a stand mixer add the milk powder, condensed milk, vanilla extract and ground cardamom. Mix, using a paddle attachment at the lowest speed until everything is fully combined and smooth (about 5 minutes). Then scoop as shape as instructed above.

Notes

1. The peera will be a bit soft and sticky but should be workable once you add ghee to your hands.
2. You may need to wash and reapply ghee to your palms about every 5 peeras to prevent sticking.
3. If you don’t like the strong taste of ghee, you can use any other neutral tasting oil or even butter. (metemgee)