Tuesday, 13 August 2019

CLOTTED CREAM PEDA

Clotted Cream Peda, are a delightful melt in the mouth, fusion Indian sweets. These rich and creamy Indian style fudge are made of cornish clotted cream, milk powder and sweetened condensed milk. These incredibly delicious light brown pedas are an easy and hassle-free recipe, you'll only need 5 ingredients, 20 minutes, a good pan and a spatula to make these. If you are a peda lover, then surely this recipe deserves a good spot in your fusion Indian mithai repertoire! 


A special and a perfect sweet that can make all your happy occasions into even a delightful one! 

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Clotted Cream Peda, are a delightful melt in the mouth, Indian sweets. These rich and creamy Indian style fudge are made of cornish clotted cream, milk powder and sweetened condensed milk. These incredibly delicious light brown pedas are an easy and hassle-free recipe, you'll only need 5 ingredients, 20 minutes, a good pan and a spatula to make these. If you are a peda lover, then surely this recipe deserves a good spot in your fusion Indian mithai repertoire!



WHAT IS RAKSHA BANDHAN/RAKHI?


Coming up this 15th August is the Indian festival of Raksha Bandhan or Rakhi. Rakhi celebrates the bond between brother and sister. The sister ties a rakhi around her brother's wrist, which symbolises his protection. She then will receive a gift in return (I've got my fingers crossed for a great gift this year!) Each year with these festivals, comes the question of "WHAT TREAT TO COOK?!"

WHAT IS PEDA/PERA/PEDHA?


Peda, basically is an Indian style fudge which is a classic Indian sweet that is mainly prepared or consumed during festivals or on any happy occasions. For Indians, peda is equivalent to the traditional chocolate. The authentic peda recipes are made with milk or milk solids aka khoya or mawa and sugar. To give different flavours some warm and sweet spices are added such as cardamom (elychi) saffron (kesar) and nutmeg (jaiphal).

Peda are a family favourite of ours and are made and eaten during all sorts of celebrations, so it made sense to make Peda this Rakhi. Our peda recipes include Kesar Malai Peda, Salted Caramel Mawa Malai Peda, Mathura Ke Pede, Kesar Mawa Peda , Mawa Peda in M/W, Ricotta Cheese Peda and last but not least our readers most favourite Rajkot Na Peda, which became a huge hit on our Instagram.

However, I wanted to try a completely different flavour of peda this time. My mum would often call Peda "Indian fudge" and I like to try and add an English influence to our Indian desserts, so I thought why not have a go at making Peda with Clotted Cream!

Some of the tastiest fudge I have ever eaten was during a family trip to Devon and Cornwall about 15 years back and me and my brother were treated to packets of the local fudge. There were so many varieties from clotted cream fudge to Mars Bar fudge! And they clearly left an impact because I remember them clearly to this day!


CLOTTED CREAM PEDA

The key difference between Indian Peda and English fudge is that Peda are cooked with milk powder whereas fudge wouldn't be.
These heavenly clotted cream peda turned out so well and satisfied our British Asian souls. They are the best of both worlds as they give you the feeling that you are eating cornish clotted cream fudge and Indian creamy peda all in one.



To make our Clotted Cream Peda, we used our ProCook Cast Iron 28cm Shallow Casserole from our 2 piece Matte black cast iron casserole set.

The pans are cast from molten iron for even heat distribution. For anyone who has handled melted sugar or in fact any dessert requiring heating knows how easily the ingredients can burn and ruin the whole recipe. With the ProCook cast iron, we did not struggle at all. The mixture did not stick at all to the pan and was very easy to remove all of the mixture as it just slid away. I will be using this cast iron pan for other Indian sweets too that require heavy bottom pans for cooking.

The range is suitable for all hob types including induction and is dishwasher and oven safe for up to 260C. This is perfect for dishes that require hob and also oven cooking - saving money and space on the need to purchase two different products. Although the pans are dishwasher safe, ProCook recommends that to keep the pans in peak condition and prevent dulling, they should be washed by hand.



I love the matte black exterior on our pans with the brass handles, they just look so sleek and perfect to serve straight from. The cast-iron range come in a large variety of gorgeous colours such as red, cream, grey, gloss black, blue which can complement so many different kitchens.

The pan is weighty which is to be expected from a cast-iron product but it feels so sturdy in my hands. The handles are a good size and make the pan comfortable to move around (they also allow thick oven gloves to fit). The depth of the shallow casserole is perfect, I had a lot of space to mix the ingredients without any fallout. The 24cm round casserole is perfect for dishes that have bigger ingredients or are sauce based due to the longer walls of the pan. The lids have enameled dimples which collect the moisture from the food during cooking and drop back into the dish to prevent it from drying out.

ProCook provides a 25-year guarantee offering a piece of mind when purchasing their pans.

Clotted Cream Peda, are a delightful melt in the mouth, Indian sweets. These rich and creamy Indian style fudge are made of cornish clotted cream, milk powder and sweetened condensed milk. These incredibly delicious light brown pedas are an easy and hassle-free recipe, you'll only need 5 ingredients, 20 minutes, a good pan and a spatula to make these. If you are a peda lover, then surely this recipe deserves a good spot in your fusion Indian mithai repertoire!


WHAT IS CLOTTED CREAM


Clotted cream is a thick cream traditionally made by heating milk indirectly. The cream rose to the surface and formed clots. In the UK, the largest producer of clotted cream is Rodda's in Cornwall. We have eaten clotted cream with our homemade Lavender Scones.



INGREDIENTS FOR PERFECT CLOTTED CREAM PEDA


Clotted Cream - is available in almost every supermarket if you can't find it use Devonshire cream which has lower fat content.

Milk Powder - use full fat or full cream milk powder for this recipe if you want peda to be rich, creamy and soft.

Demerara Sugar - Natural unrefined cane sugar to give peda a light brown colour and fudgy taste. It's the most important ingredient to achieve the colour and taste.

Sweetened Condensed Milk - easily available but try not to use the light one.

Ghee - we are not using ghee in the recipe, but to grease our hands before handling the peda mixture, so the mixture doesn't stick to your palm.

HOW TO MAKE SMOOTH CLOTTED CREAM PEDA


Once you have all the ingredients ready, clotted cream peda comes together in a jiffy. Just make sure in those 20 minutes you don't leave the site and keep watching the mixture like a hawk. Ask your partners to look after babies and leave your phone out of your sight :D, I know that's the hardest part but if you want to achieve the premium quality stay by the oven at all times.

First, melt the sugar on low heat, then add all the ingredients and combine them well. Now keep stirring and guard the mixture till it thickens, turn the heat off and remove the mixture into the plate. leave it to cool and then shape the peda.

SOME IMPORTANT TIPS TO MAKE SMOOTH CLOTTED CREAM PEDA 


Use heavy bottom pan so the mixture doesn't stick to the surface of the pan, but keep stirring the mixture all the time.

To prevent cracks in the peda later on, keep peda mixture/dough slightly loose. Don't worry, once the mixture starts getting cool it will get thickened too and you'll easily make peda into any shape.

Always grease your palm with a dab of ghee before handling the cooked peda mixture to avoid stickiness.

Clotted cream peda can be stored at the room temperature around 20-22C for 2-3 days but if you want to keep it for longer refrigerate them in an airtight container and take them out 20 minutes before consuming as they tend to harden over time especially when you refrigerate them. If you are in a hurry, just microwave them 8-10 seconds to bring it to room temperature. 

You've done your hardest part, now sit back, share and enjoy these incredibly tasty clotted cream pedas with your loved ones, they can be served as a dessert, prasad or give it as an edible gift.

CLOTTED CREAM PEDA


Clotted Cream Peda, are a delightful melt in the mouth, Indian sweets. These rich and creamy Indian style fudge are made of cornish clotted cream, milk powder and sweetened condensed milk. These incredibly delicious light brown pedas are an easy and hassle-free recipe, you'll only need 5 ingredients, 20 minutes, a good pan and a spatula to make these. If you are a peda lover, then surely this recipe deserves a good spot in your fusion Indian mithai repertoire!


Have you made our Clotted Cream Peda?



Excellent! Glad you liked our recipe, I hope you have taken a quick pic of it. Now share a pics on our social media Facebook, Instagram or Pinterest using a hashtag #jcookingodyssey or tag us @jcookingodyssey. We are thrilled to see a recreation of this yummylicious peda recipe.






Clotted cream peda


Yield: 20-22 peda
Author:
prep time: cook time: 20 Mtotal time: 20 M
Clotted cream peda (Indian style fudge) is so rich and creamy that it melts in the mouth, but they are so easy to make with only 5 ingredients. Make it for any special occasion or Indian festivals, share or give it as a gift.

ingredients:

Clotted cream peda
  • 500g full fat milk powder
  • 140g clotted cream
  • 200g demerara sugar 
  • 60-80ml single cream
  • 300g sweetened condensed milk 
  • 1 TBSP ghee 
Garnish
  • Edible silver leaf aka chandi ka varaq 
  • Dried rose petals 

instructions:

How to cook Clotted cream peda

  1. In a pan (we used Procook's cast iron) add sugar and let it melt but not to burn, keep the heat low.
  2. Once the sugar has melted, add cream, condensed milk and clotted cream.
  3. Keep the heat low and keep stirring the mixture.
  4. You'll see sugar getting hardened but not to worry.
  5. Let the mixture bring it to boil, at this stage sugar will melt again.
  6. Now add milk powder and combine everything.
  7. Keep stirring the mixture after 8-10 minutes mixture will get thickened.
  8. Don't let mixture too thicken, the mixture should not be like a dough.
  9. Once the mixture cools down, it will get thickened. (leave it for 5-6 hours to cool down)
  10. Rub some ghee on your palm and knead the peda mixture on the clean worktop.
  11. Make a big round ball, and roll out with a rolling pin, keep 1/2".
  12. Cut into a round shape with a cookie cutter.
  13. OR divide the peda mixture into equal size of balls and flatten them slightly and make peda.
  14. Apply edible silver leaf if using. 
  15. Garnish it with dried rose petals.
  16. Enjoy!

NOTES:

If demerara sugar is not available, use golden caster or light muscovado sugar.
Add a couple of vanilla extract drops for clotted cream and vanilla peda recipe.
Khoya or mawa can be used but it won't give you that velvet textured finish.

Recommended Products:

Calories
147.30
Fat (grams)
6.22
Sat. Fat (grams)
3.94
Carbs (grams)
19.98
Fiber (grams)
0.00
Net carbs
19.98
Sugar (grams)
18.74
Protein (grams)
2.39
Sodium (milligrams)
35.39
Cholesterol (grams)
20.64
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.
Peda, clotted cream, raksha bandhan, indian sweets, mithai, indian mithai
Sweets, Desserts
British-Indian
Created using The Recipes Generator






Disclaimer- I was sent the Procook 2 piece Matte black cast iron casserole set. for an unbiased review and not told or paid to write anything positive. All thoughts and opinions are my own. Thank you, Procook team.

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1 comment:

  1. Fantastic narration about the pedas .lovely preparation ..

    ReplyDelete

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