Doodh Peda Recipe, Benefits As Per Ayurveda

By Prof. Vd Rangaprasad Bhat.
Ayurveda explains about Doodh Peda as a nutrition rich recipe, perfect for people seeking weight gain and energy. It instantaneously energizes you, helps to get rid of fatigue and depression.  

Tamil Name – Tiratti Pal or Pal Gova
Hindi name – Doodh Peda
Sanskrit Name – Ksheera VatikaIt is colloquially known in Tamizh (Tamil) tiraṭṭi pāl or pāl govā, and as dūdh peḍha in Hindi.

Ingredients required:-
of Kṣīra vaṭikā / tiraṭṭi pāl is as follows. The process is a little bit time consuming and may take at least an hour to beget the Kṣīra vaṭikā.
Milk – 4 parts;
Sugar -1/4 part,
Ghee -2 tsp;
Cardamom powder – 1/4 tsp

Method of preparation of Doodh Peda: 
To a wide and deep-bottomed vessel kept over stove in medium flame add the ghee followed by milk and boil the milk to make the consistency of milk get thickened.

The boiling milk should be stirred quite often to prevent the condensing milk being charred at the surface of vessel.
The process of condensing or thickening of milk takes longer time to happen. Moreover, when the milk starts getting thickened to a considerable extent, the flame of the stove be simmered from medium.

The thickening milk gets adhered to the surfaces of the pan on all sides. This needs to be scraped, collected from the sides and brought to the center of the pan with the help of the flat ladle.
When the milk becomes solid mass, add sugar and ela churnam. Upon adding the sugar the Kṣīra becomes little watery

now once again start stirring until the Kṣīra becomes thick once again.
Now pour the thickened Kṣīra over a plate and spread the final product evenly over the plate with the help of flat ladle and allow to cool.
Cut  the cooled Kṣīra pastry into equal shapes of vaṭikā to get the final product of Kṣīra vaṭikā.
The Dood Pedha is now ready to be served.
Read related: Sugarless khajur Kheer (Date Milkshake) Recipe, Ayurvedic Benefits

Health Benefits of Doodh Peda
Snigdha – unctuous, oily
Kantiprada – improves skin complexion
Saukhyaprada – improves happiness, comfort, useful in depression
Shaktikari – improves energy
Causes Mandagni – low digestion strength
Durjara – takes a long time to undergo digestion
Kamagnisandipani – improves sexual vigor and strength.

Relieves
Trushna – excessive thirst
Shrama – tiredness, fatigue
Pittasra – Raktapitta –Bleeding disorders such as nasal bleeding, heavy periods, etc   

Dudh Peda is unctuous [susnigdha] due to softening of the milk caused by  the process of preparation. It improves the complexion of the person who partake it and provides a feeling of satiation from thirst [saukhyapradā tṛṣṇā]. By providing energy, it relieves the fatigue. It is heavy for digestion and hence do not get digested properly in a person with mandagni. It alleviates the pitta and asra doṣās (bilious and sanguine Doshas). Due to the ghee used in the preparation, when partaken on regularly, it provides good amount nourishment to the tissues and thus increases the sexual desire.
Read related: Bonda Preparation, Benefits As Per Ayurveda

Reference:
In Ayurveda Mahodadhi, vaidya Suṣeṇa over the chapter of Kritanna Varga,  mentions the qualities of a preparation named kṣīra vaṭikā.
Read related: Ayurvedic Way of Making Ghewar, Benefits

तैलपक्व क्षीर वटिका – [Tailapakva Ksheera Vatika]
A variant of Doodh Peda is mentioned in same chapter of Krutanna Varga. Tailapakva kṣīra vaṭikā.
सुस्निग्धा: क्Sईरवटिकाः कान्तिसौख्य बलप्रदाः । वातघ्नाअस्तैलपक्वास्ते वटका माम्ससंभवाः ।१४।

It is unctuous in property and when partaken provides stamina [balapradāḥ]; improves the complexion of skin [kāntisaukhya] and promotes bulky muscles [māmsasaṃbhavāḥ].

Author’s note:-
The preparation of the tailapakva kṣīra vaṭikā is almost the same similar to that of the kṣīra vaṭikā, except that in place of ghee the vātaghna taila be used.
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Comments

  1. Viju Prasad says:

    Sugar (as we now know and use) is a relatively new entrant into traditional Indian cuisine. Ayurveda and many Indian sweets have been around for much longer. What was the ingredient used earlier in place of sugar? Can I be enlightened, please?

    • Dr J V Hebbar MD(Ayu) says:

      Previously there was unrefined sugar candy, called Sita. Now also, in Indian stores, you can find it, with white and red colours.

  2. Karthik says:

    Please write an article about the properties of Paneer (Cottage Cheese). Is it good for health according to ayurveda? Generally Paneer is prepared by mixing a sour substance (like lemon juice) with Milk which is normally a bad combination. But is it ok to consume paneer then?

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