Pheni kheer is a must item in the Karwa Chauth Sargi thali or for any special occasion at my home or I usually make it for my big sweet tooth. 😁😁 It is prepared with milk, mild sweet and loaded with dry fruits. It is very light in taste, so easy to make and absolutely delicious dessert that you can served with your everyday meals.

Generally we get readymade Pheni disks in the sweet shops during the time of Karwa Chauth. It is a tradition to have Pheni on Karwa Chauth day along with other sargi items. 

At my In-laws place this Pheni kheer is made during saawan month and can be served as a sweet dish after heavy meals.

What is Karwa Chauth and their significance behind the festival?

Karwa Chauth is a festival celebrated by Hindu women from the Northern and Western India on the fourth day after Purnima (a full moon) in the month of Kartika. On Karwa Chauth, married women, especially in North India, observe fast from sunrise to moonrise for the safety and longevity of their husbands.

Being an Indian , I loved Indian traditions so much and their values behind the festivals are so beautiful and meaningful. I'll share you what we do during karwa chauth in details in other post but for now in short - 

we wake up early in the morning like around 4 a.m, make some delicious food for ourselves which include pheni ki kheer, fruits (like apple/coconut), some sweet like gulab jamun or rasgulla, a glass of water, tea/coffee, dry fruits, any stuffed paratha with curd. I know its sounds so funny that how can we eat this whole some meal in early morning😉 here's my sargi thali in below picture

Well let's go to the Feni Kheer, will share you about Karwa Chauth traditions in other post with some beautiful clicks. 

Pheni is a wonderful traditional milk based dessert which can either be served chilled or can be relished hot too. It is very easy to make and hardly takes few minutes to prepare. Do try this creamy and rich feniya ki kheer this festival for sure.

PREP TIME : 5 mins

COOK TIME :10 mins

COURSE : Dessert, Karwa Chauth Special, Festival Special

CUISINE : North Indian Punjabi Cuisine

Ingredients:

Pheni/Fenia - 1/2 cup

Milk - 4 cup

Sugar - 1/4 cup sugar (adjust it to your taste)

Chopped Almonds - 12 to 14 pieces

10 Raisins

Instructions :

1. In a heavy bottom pan, bring the milk to a brisk boil. Lower the heat and add pheni....simmer the milk along with pheni for 5 to 10 minutes till it thickens a little. 

2. Once the milk has thickened a little, add the sugar and chopped dry fruits as of your choice and simmer for another couple of minutes.

3. Turn off the heat, transfer the pheni into another serving bowl. So the pheni is not over cooked on the same pan as it is very hot.

4. After cool down and keep it in refrigerator and serve cold or hot kheer as per your taste,  in my family including me everyone love pheni ki kheer as a cold dessert. 

5. Before serving Garnish with chopped almonds. Tadaa it's ready to serve...So creamy and rich dessert..

This post is little bit late, but I was waiting for the right time now I have got chance to share it with one of the important sweet in Sargi thali is PHENI KHEER and this kheer is the contribution of my A to Z season 2 challenge. This month letter is F earlier i knew only 1 ingredients that is Phalsa- dry berry which is not easily available in Bangalore easily. I was thinking to not to take participate in this month challenge luckily his PHENI box is in my fridge and when i read the word 😍😃 then my mind strike oh wow that;s another ingredients that's start with hindi letter PH or Fa. So I choose it and made this "RICH & CREAMY FENI KHEER"

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Making khoya or mawa at home is so easy to make, cook full fat milk on low flame until it turns thick and almost all moisture is evaporated; It is kind of a solid milk. The quantity of prepared mawa depends on the quality and fat percentage of the milk.

In India, readymade mawa is generally available at grocery shops and sweet stores, however, some of the sweets generally prepared during festivals like Diwali or Holi requires freshly made mawa and only way to get it is by making it at home. 

More milk recipes

Condensed Milk Recipe

Instant Rabri Recipe

Kesar Milk Peda

How to make Perfect Khoya/ Mava Recipe from Milk - Video in Hindi

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HAPPY COOKING & ENJOY 😊💜💜

 

Doodh Peda or Kesar Milk Peda is a traditional Indian dessert made by evaporating full cream milk till all the water from milk is evaporated and only the solid cream like mixture (khoya) is left. Sugar and flavors are added to the mixture and cooked further till all the moisture is evaporated. 

It is then shaped into smooth ball, flattened and garnished with dry fruit and served. The peda can be flavored with saffron, dry nuts, chocolate, coconut or vanilla as per your choice. It is a gluten free dessert and can be consumed during upwaas/fasting/vrat.

These milk peda's taste super delicious and just melt in your mouth. 

WHAT IS PEDA?

Peda is a sweet treat originating from the Indian state of Uttar Pradesh. It consists of khoya, or made with milk, sugar, and flavorings such as cardamom, rose water, pistachio, and saffron.

The town of Mathura in Uttar Pradesh is known for peda as its main specialty. Pedas are typically served during festivals as an offering to gods, although they are enjoyed and consumed throughout the year. 

You can make Peda with Khoya, which is instant sweet but I made this peda recipe with doodh (milk) only. Cool and cook the doodh till it’s thick and then sugar flavoring with kewra (rose water)..tadaa it’s ready 😁 

The whole process of making peda took 40-45 minutes to cook. But making sweets at home is so worth and hygienic too!

If you are looking for more sweets recipe

Motichoor Ladoo 

Besan Ladoo

Kesari Sandesh (Bengali sweet delicacy)

Check out the recipe of Kesar Doodh Peda (No Condensed milk, No Khoya, No milk powder)

This recipe of Kesar doodh peda is so easy and simple to make that it can easily be made for a large crowd. Make this for your next festival gathering during Diwali or Dussehra or Holi and serve to your guests. Kesar pedas can also be served as a dessert at the end of a party meal. 

INGREDIENTS :

1 lire Full Cream Milk

1/2 cup sugar

2 drop Rose water or Kewra

2 Pinch of Saffron and few for garnishing

ghee for greasing palm

Any dry fruits for garnishing

INSTRUCTIONS :

1. In a large kadai or heavy bottom pan, add 1 litre full cream milk (I have already boiled it then reuse the boiled milk). 

2. First boil it on high flame, stir continuously to prevent milk from sticking to the bottom and burning. It will take around 7-8 minutes. 

3. Once the milk boiled, put the heat to medium to low and Keep on stirring continuously to prevent it from sticking at the bottom of the pan. 

4. The layer of cream will form on the top of the milk. Stir it and also scrap the sides of the vessel to remove the cream and mix it with boiling milk. Add 2 pinch of saffron strands.

5. Further after 30 minutes, the milk will be reduced to half. Keep on cooking further on medium heat and stirring continuously till maximum water from milk is evaporated and it forms like a paste.

6. Now the thickened creamy paste is formed. Add sugar to the mixture.  Mix well . The sugar will dissolve and make the mixture runny. Cook further till all the moisture is evaporated.

7. The moisture is evaporated and creamy grainy texture of the milk is left. This is known as khoya. Switch off the heat. (You can remove this khoya, cool it and it can be used to make different variation of sweets and savory dishes.) Add cardamom powder or any other flavors such as vanilla, rosewater. I have used 2 drops of rose water.

9. Let the mixture cool. Knead the mixture with your hands to smoothen it. Grease the palms of your hands and take small portion of the mixture and roll it into a smooth ball. 

10. Gently flatten the ball by pressing between the palms. ( you can shape the peda with and design them by pressing the peda mold, or fork or toothpick or use a thumb impression, I used to give all designs to my peda). Garnish the peda with dry fruits.

11. Serve the milk peda. The milk peda can be refrigerated for a week in an airtight container and can be enjoyed. 

Few points to make good peda:

• Always use a thick heavy bottom pan vessel or a nonstick pan.
• Use full fat milk only. Boil the milk on low heat first and once it starts boiling put the heat to medium and keep on boiling and reducing the milk.
• Always stir the milk to avoid sticking at the bottom of the pan. Also the layer of cream will be formed so scrap it from the edges and mix it with the boiling milk.
• Once the water from the milk is evaporated and khoya is made, knead the khoya well to make soft peda.

This recipe is a part of A to Z recipe challenge, we choose key ingredients alphabetically to cook and post a dish every month. This month it was alphabet time "D" so I choose my key ingredients DOODH and make this easy and simple KESAR DOODH PEDA SWEET for this festive special and my YOUTUBE channel - JOLLYhOMEMADErECIPES reached 1st milestone completed 1000 subscribers!!

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HAPPY COOKING & ENJOY 💜💜

Homemade sweetened condensed milk is deliciously rich, creamy, and silky smooth in texture. Perfect to use as an ingredient for many dessert recipes, Indian mithai, eggless baking as well ice creams like mango tutti frutti ice cream too!!

What is Condensed Milk?

As the name suggests condensed milk is thick sweet milk that has been condensed to about 1/3 of its original volume by evaporating the liquid over slow cooking.

I am sharing slow cooking process and traditional method to make condensed milk at home. Depending on how much milk you have it could take from 45 minutes to 50 minutes or more. 

The result is a thick, rich, creamy, delicious sweetened condensed milk you can eat with a spoon. Or use it in any recipe that that calls for condensed milk.

You can even try gajar halwa recipe with condensed milk, mango coconut fudge, no cook rose coconut laddoos, mango coconut laddoos, chocolate fudge, 

Can I Make Dairy-Free Condensed Milk?

My condensed milk recipe contains milk, however, if you are dairy-free and/or like vegan baking, use coconut milk rather than dairy milk follow the exact same recipe. It is just as easy to make and it tastes great too. 

INGREDIENTS AND SUBSTITUTES

Milk - it's best to use whole milk(full fat). Skimmed milk has too much liquid so it will take longer to evaporate and you won't get thick milk. You can also use coconut milk, almond milk, or oats milk.

Sweetener - I've used white sugar but you can use brown sugar, honey, maple syrup, or even sugar-free alternatives. I have made with condensed milk with brown sugar also, you can also check out this recipe also

Baking Soda 

Why is baking soda used in condensed milk?

Adding baking soda may prevent the protein in the milk from coagulating which gives a smoother consistency. 

CONDENSED MILK VIDEO

Ingredients : 

Whole Milk(Full fat) - 1 litre

White Raw Sugar - 1 cup

Baking soda - 1/8 teaspoon

Instructions :

1. Place milk in a heavy-bottom pan over medium to low heat and let come to an almost boil. 

2. Turn the heat down to an almost simmer and continue to simmer stirring frequently – almost every 3 to 5 minutes.

3. When the milk has reduced to about half, add the sugar and baking soda continue to simmer on low stirring frequently.

4. Continue to cook the milk on a low simmer until it is reduced to about ⅓ of its original volume.

5. Check the condensed milk is ready or not - by adding a two to three drops in to bowl, check weather it is sticking in your finger or not, if it is then your condensed milk is ready OR if it is not the cook your milk more for 3 to 4 minutes then again test the condensed milk.

6. Remove from heat, let cool in the pan for a few minutes. Sieve the condensed milk for smooth and creamy texture.

7. Then, pour into a clean mason jar or container. Let it cool completely at room temperature then store it in the fridge for up to 1-2 months.

NOTES

1. it is important to keep the heat low and stir frequently, otherwise, the milk will burnt on the bottom giving the condensed milk a burnt smell and taste.

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