Caramel, milk powder and coconut penda (Indian sweet)

Last month we celebrated our wedding anniversary quietly with family. It’s traditional for us to make something sweet on the day. I had left it quite last minute this time so rustled up this sweet dish from whatever ingredients I had in my cupboard and made these pendas with a slight difference.


1 can (397gms ) carnation caramel condensed milk
400 grams milk powder
3 tbls ghee
100 grams desiccated coconut
200 mls milk
2-3 pinches of saffron
1 tsp ground cardomom
10-12 almonds grated or sliced small to top the pendas


  1.  Transfer all the ingredients (apart from the almonds) in a large microwave dish.2.  Mix everything all with a spatula and cook in the microwave for 2 minutes and stir.  Keep doing this for 12 minutes.

3. Spread the mixture in the bowl and allow it to cool for 2 hours.

4. Once cool, shape the pendas in any shape you like.  I used a mould for half the mixture and and make small balls with half.  I just flattened the balls with the back of a decorative bowl.

5. These pendas should be stored in an airtight container and will be fine for a week.