Upgrading penda with some homemade dulce de leche.
When I say homemade, I really mean simmering a can of condensed milk for 3 hours. Yep, that’s pretty much it.
Peda is an Indian sweet, it’s soft and rich and delicious! As much as I love Indian sweets I sometimes find them way too sweet, hence the dulce de leche, this addition gives it a lovely balance – which means you and I can eat more.
Also this entire process took less than 30 minutes to achieve. I have a short video on my YouTube channel on how to make these, watch it here
Dulce de leche penda
396-g can sweetened condensed milk
92g dry milk powder (I used Klim)
30ml ghee or unsalted butter
1 teaspoon freshly ground cardamom
1/4 teaspoon of salt
To make the dulce de leche, remove the label from the can condensed milk and place the can in a big casserole. Pour in enough water to cover the can. Place the casserole on the stove on high heat and bring the water to a boil, turn the heat down and simmer for 3 hours. Top up with water as it will evaporate. When done, remove the can and let cool completely – I like doing this overnight.
To make the penda/peda start by toasting the milk powder for around 4-5 minutes using a non-stick pan, keep stirring to toast evenly and to prevent it from burning.
Pour in 200g of the dulce de leche into the pan and stir through, mixing until everything is combined. Once combined add in 30ml of butter or ghee, 30ml of milk, a pinch of salt and 1 teaspoon of freshly ground cardamom.
Stir continuously for 5 minutes, or until the mixture starts leaving the sides of the pan. Remove the pan from the heat and cool for 5 minutes.
Place a roasted pistachio in the centre of each penda.
Store in an airtight container for up to 1 week.