Prepare time: 10 mins
Cook: 45 mins
Serves: 5 – 6 Pieces


For Thabdi

  • 1 litre milk
  • 230 g or ½ cup + ½ cup sugar
  • ½ tsp alum powder Alum(fitkari) powder

For Flavour and Garnishing

  • ¼ tsp cardamom powder
  • ¼ tsp nutmeg powder
  • Some almond Slides


  1. Firstly, in a large thick-bottomed pan heat milk.
  2. Add sugar and stir continuously so sugar dissolves completely.
  3. Now add ½ tsp alum powder (fitkari powder) onto the milk. Stir and allow the milk to curdle.
  4. Stir continuously as the milk splutters. Milk starts to thicken and water evaporates from it.
  5. Then on another side in a pan add ½ cup of sugar and caramelize it. When sugar is completely caramelized and turns into a brown color then add it into milk mixture.
  6. Stir the mixture till the milk mixture thickens and starts to separate from the pan.
  7. Add cardamom powder and mix well.
  8. Switch off the gas and allow to cool the mixture completely.
  9. Finally, with a greased hand make a round shaped peda or set into block-shaped burfi.
  10. Garnish with slits of almonds and serve.

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