This milk pudding recipe is adapted from chef Rida Aftab’s Meetha Pedha recipe. My friend from Pakistan suggested I have to try this one. I love our cooking sessions… There is so much similar between us and yet so many subtle differences in the way we cook and use different ingredients. For example, she uses milk powder quite a lot to make desserts while for the same recipe I have always been using a combination of milk and condensed milk.
In the original recipe she shapes the final mixture into small balls like pedhas( and so the name meetha pedha). I instead set it in small bowls for individual servings.
Ever since I first tried it, this milk pudding has become a favourite among kids and adults alike in my family. The recipe practically has no cooking involved. Super easy and loads of fun, I now make this with my 7 year old niece.
Try it in a cooking session with your little ones 🙂
Saffron and Pistachio Milk Pudding (Meetha Pedha)
By Ashima Goyal Siraj
Preparation time: |Cooking time: |Serves: 10 (makes ~20 small individual portions)
4 cups full cream dry milk powder
2 cups milk cream
3/4 cup sugar
2 tsp vanilla essence
a pinch of saffron soaked in 1 tbsp warm water
1/4 cup chopped pistachios
2 egg whites
1 tsp cardamom powder
- In a clean bowl, beat the egg white with an electric beater until it is stiff. It should be such that when you tilt the bowl the cream of egg whites does not move.
- Fold in vanilla essence, saffron water and 1/4th of pistachios.
- Now add sugar and cream. Mix well with the beater. Don’t over-mix, just enough.
- Slowly add and fold in dry milk powder. In the end if you feel the mixture is not combined well, run the electric whisk just once.
- The mixture will be very thick. Now this is where I made a difference from the original recipe. At this point, I spooned the mixture into individual bowls. Approximately two ice cream scoops in one bowl.
- In the original recipe she refrigerated the final mixture for 15 minutes. Then she oiled her hands and shaped the mixture into small balls or pedhas.
- Whether you set in bowls or shape into small balls or pedhas, garnish each with chopped pistachios and refrigerate. Serve chilled.
This recipe was also featured on Indian Express: Meetha Pedha recipe from Pakistan.