Doodh Peda- Cheat Version

Doodh Peda- Cheat Version


Diwali, the festival of lights, is a much loved festival celebrated by Hindus, Sikhs and Jains throughout the world. The festival ushers in a period of merriment – a time to revel in the company of loved ones, dress up in finery and gorge on delicious dishes prepared for the event.  As lamps and fireworks illuminate different corners of the globe tonight, I pray that the light brightens up not only your homes but also your hearts.

As a kid, this was my favorite time of the year. Eid and Diwali followed by Christmas and then New Year – a two-three month long party for a child desperate for reasons to celebrate. This diwali I wanted to make an easy and simple desert with just few ingredients and not spend hours in the kitchen and miss spending time with my dear ones. So made these delicious pedas, that are very popular and considered as an auspicious sweet, that can be offered as prasadum in many temples.

Traditional peda is made from sugar and khoa or khoya. Khoya is prepared by drying out milk in an open iron pan by heating the milk. The dry milk solids are then combined with different flavoring agent like cardamom, saffron etc. It give distinct flavor to peda. This is a cheat version and doesn’t take too long to make. So go ahead and make some for your family and have a fantastic diwali!!


Milk Powder:- 3/4 cup
Condensed Milk:- Half tin
Cardamom Powder:- 1/2 tsp
Butter/Ghee:- 2 tsp
Pistachios/Almonds crushed as desired. (Optional)


In a non stick pan/heavy bottomed pan, melt butter or ghee. Add condensed milk, milk powder and mix well making sure that there are no lumps and cook on low heat stirring continuously.

Add cardamom powder, crushed nuts of choice and remove from heat. I usually blend the nuts and cardamom together into a powder. Yo can skip nuts and add just the cardamom powder as well. Keep stirring for a few seconds off heat. Transfer the mixture to a plate to prevent it from cooking further in the heat of the pan.

When the mixture is warm, grease your fingers with ghee and make around smooth balls. You can make any shape as you wish, I have made balls and made a dent impression with my thumb and filled sliced almond in it. You can also add crushed nuts as the pedas cool it gets harden.



Allow it to set for sometime. If you taste it immediately after preparing, it will be a bit chewy and sticky. So keep it aside for 5-6 hours. This usually tastes better the next day, but who will wait for so long 🙂


Crispy Crunchy Corn Kernels

Crispy Crunchy Corn Kernels




Rain is one of the most beautiful gift from nature. I don’t know why but it does have a calming effect on you. Every time it rains all I want to do is have hot coffee with some crunchy snacks and cuddle in a warm blanket and watch some feel good movie. I make these crispy corn often in this season and they have become family favorite!

These crispy corn beauties are so yumm and are perfect accompaniment in this lovely weather. I first tasted them in Barbecue nation and and there I fell head over heels in love with crispy corn. . The recipe is quite easy to make, just the coating should be perfect as a sticky and lumpy coating will result in lumpy texture which won’t look nice and crispy,else the recipe is quite easy and quick to make

While making crispy corn we have to be very careful while frying as the hot corn kernels often splutter and they may come over on your face and body , so for the safety you have to cover the pan with a lid so the corn kernels will not harm you.


Corn- 1 cup
Rice flour- 2 tsp
Corn flour- 2 tsp
Pepper powder- 1/2 tsp
Chilli powder- 1/2 tsp
Turmeric powder- pinch
Salt to taste
Oil for deep frying

For the sauce:-

Green chili sauce- 1 tsp
Soy sauce- 1/2 tsp
Vinegar- 1/2 tsp
Spring onion/Capsicum, coriander, green chilies finely chopped


Wash and boil corn in hot water for 5 mins. Strain and dry corn in a bowl.

Add all the ingredients mentioned under ingredients except the ones under sauce and let the corn be coated nicely. No need to add water, but if the flour is not sticking on the corn then just sprinkle few drops of water. Let this rest for a minute.


Heat enough oil to deep fry in a wide pan. Add a handful of corn in the hot oil. Do not forget to cover the frying pan with a lid as the corn may burst and start to pop out.

They are crispy and ready once they start to float on top of the oil. Remove corn and drain them on paper towels.



In another pan, fry chilies, spring onion/capsicum for few minutes and add chiili sauce, soy sauce and vinegar and fry for another 30 seconds. Turn of the flame and toss the deep fried corn immediately and stir fry for a minute.


You can serve them with any spicy chutney and some onion salad or you can gorge on them even as it is.