In states like Uttar Pradesh, Haryana, and Rajasthan, eating leftover flatbreads with milk, curd, or buttermilk is a long-standing tradition. From a health perspective, leftover flatbreads are often considered quite beneficial as they act as a natural prebiotic for the gut and help keep blood sugar levels under control. However, when these ordinary flatbreads are combined with boiling milk, they transform into an extraordinary culinary creation. The resulting dish tastes so remarkable that even expensive market sweets pale in comparison. The step-by-step method to prepare this unique recipe is quite straightforward.
Roasting The Flatbreads Until Crispy
To begin making this recipe, place a pan on the stove and pour in two cups of milk. Keep the flame high so the milk comes to a boil quickly. Once it starts boiling, reduce the heat to low and let it simmer. Next, take two or three fresh or leftover flatbreads. Roast these flatbreads on a griddle using a little ghee, ensuring they become thoroughly crisp and crunchy.
Grinding The Roti Into Granulated Powder
Allow the roasted and crispy flatbreads to cool down completely. Once cooled, break them into smaller pieces. Take a mixer jar, add the broken pieces, and grind them coarsely. The resulting texture of the flatbread crumbs should remain granular rather than turning into a fine powder, as this texture is essential for the final sweet.
Combining Milk And Jaggery
Meanwhile, the milk simmering in the pan will have thickened nicely by this stage. If you have a sweet tooth, mix in one cup of powdered jaggery. Jaggery enhances both the flavor and the rich texture of the dish. Stir the milk gently. If the milk curdles naturally upon adding the jaggery, that works well; otherwise, adding a few drops of lemon juice will curdle the milk properly.
Thickening The Mixture And Adding Aromatics
Now, introduce the ground flatbread crumbs into the simmering milk and mix thoroughly. Adding the crumbs causes the mixture to thicken rapidly. Keep the flame on low throughout this process. Stir in half a teaspoon of cardamom powder along with half a cup of desiccated coconut. If you have raisins or any other dry fruits available, chop them finely and add them to the mix as well.
Finalizing And Shaping The Pedas
Cook the mixture on low heat for another 2 to 3 minutes. Once it is thoroughly cooked, transfer it to a plate. Before placing the mixture on the plate, grease it with a teaspoon of ghee to prevent sticking. When the mixture cools down slightly, shape it into small pedas with your hands. Roll them lightly in desiccated coconut for a neat outer coating. Using either fresh or leftover flatbreads, this method lets you easily create delicious milk-based pedas right at home.
