I have taken the short cut method to prepare Doodh Peda using condensed milk and milk powder. The traditional version of Doodh Peda is labor intensive but has a flavor and texture that is creamy and absolutely melt-in-the-mouth. You can look forward to the traditional Pala Kova aka Doodh Peda recipe in a couple of weeks. I accidentally added more than required milk powder hence the cracked look of the pedas. The key to a soft and smooth peda is to lightly grease your fingers and palm and roll out into small balls and go slow on milk powder.
