• 1 litre milk / doodh ½ cup sugar 1 pinch small elaichi/ green cardamom

Normally pedas are no longer made at home since it is a laborious task to condense milk, but somehow it is still a living tradition in Goa to celebrate each occasion in their lives by sharing home-made “doodh pene” with their loved ones. These are pure milk pedas made from condensing milk.

 Thali of Pedas shaped as modak


  1. Take 1 litre doodh/ milk and boil it in a thick bottom vessel to condense it and make milk solids. 
  2. TIP:                                 Traditionally a ceramic plate with deep circular ridges and a hole is added to the milk vessel, Add ceramic disc with hole to the boiling milk to avoid bumpingthis helps in releasing the bubbles while the milk is boiling.                                                                                                                                         Otherwise there is a risk of the trapped heat in the milk not getting released,Allow milk to boil vigorously and bumping occurs which not only spills the milk but could splash hot milk on the face of the person near.  You could add any creramic pieces to the milk to get the same effect.                                                                                                                                   
  3. Now boil the milk to condense, (ensure regular stirring so that the milk at the bottom does not char) until the milk is reduced to ¼ quantity. The volume of milk has reduced as milk condensed                                                                                                                                                                                                                                      It will now have a very thick & dense consistencey like rabri/ basundi
  4. Now remove the ceramic piece. Add sugarAdd sugar and now constant stirring is necessasary to prevent charring. mix sugar wellAllow it to further thicken. Remove from the heat source. Stir this thick mass vigourously for 15 minutes until the sugar is thoroughly dissolved and mixed and the mawa (milk solids) is cooled.                                                                                      remove from heat and stir well to cool and harden                                                                                               
  5. Now keep the pan on the burner again and stir it till the mawa becomes a dry malleable soft mass which leaves the sides of the pan and releases slight fat.Milk has condensed and darkened and is nearly ready
  6. Now sprinkle elaichi/ cardamom powder and mould them into round shape by taking some mawa and rotating between your palms to the size of your choice. TIP:Apply some ghee on your palms to avoid the milk solids from sticking to your palm and ensuring a smooth texture to the pene. Roll lumps into smooth balls called pedasYou can also pinch one end of the ball to create a tip which will give a modak shape                                                            (refer my photos).                                                                                                                                                                                                                                                                         
  7. These doodh pene can easily last for 10 days without refrigerating due to its high sugar content.
  8. You can also freeze them for long storage and then microwave them when needed to get the soft feel.

 doodh pene

 Modak shaped pedas