Milk Peda

Why You’ll Love This Recipe

This recipe makes Milk Peda in just 20 minutes, so you can enjoy a festive sweet without hours of cooking. The combination of milk powder, ghee, and cardamom creates a traditional flavor that tastes authentic yet is simple enough for beginners. It’s a perfect dessert for Diwali, Raksha Bandhan, or simply to satisfy a sweet craving. Plus, pedas are portion-controlled and travel well, making them great for gifting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For milk peda:
ghee
whole milk
milk powder (or mawa powder)
powdered sugar
ground cardamom

For garnish:
pistachios, 1 per peda

Directions

Make the Milk Peda Mixture:

1. Heat ghee in a nonstick wok over medium heat.

2. Add whole milk and let it warm for 1–2 minutes.

3. Stir in milk powder quickly to avoid lumps.

4. Cook for 2–3 minutes until the mixture begins to come together.

5. Add powdered sugar and cardamom, stirring well.

6. Continue cooking for 2–4 minutes until the mixture thickens into a halwa-like consistency.

7. Test readiness by rolling a small portion between your fingers—if it forms a ball, it’s ready.

Form the Pedas:
8. Transfer the mixture to a bowl and allow it to cool for about 30 minutes.
9. Take small portions, roll them into smooth balls, and flatten slightly.
10. Press the center with your thumb or a peda maker to create an indentation.
11. Place one pistachio in the center of each peda.

Servings and timing

Servings: 10 pedas
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Variations

• Saffron Peda: Add saffron strands soaked in warm milk for a golden color and rich aroma.

• Rose Peda: Mix in a few drops of rose water for a floral twist.

• Chocolate Peda: Add cocoa powder to the mixture for a chocolatey version.

• Nutty Peda: Mix in finely chopped cashews or almonds for extra crunch.

• Coconut Peda: Blend in a spoonful of desiccated coconut for a unique texture.

Storage/Reheating

Store milk pedas in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week. Serve them at room temperature for the best texture. Avoid reheating, as it can dry them out and alter the flavor.

FAQs

Can I make milk peda without milk powder?

Yes, you can use khoya (mawa) instead of milk powder for a more traditional version.

Why is my peda mixture too sticky?

It may need a little more cooking time to thicken properly. Keep stirring until it firms up.

Can I make this recipe vegan?

Yes, use plant-based milk, vegan butter, and a dairy-free milk powder alternative.

Do I need a peda maker?

No, you can easily shape them with your hands and thumb.

Can I double this recipe?

Yes, just make sure to cook the mixture evenly and adjust cooking time slightly.

What other garnishes can I use?

Almonds, cashews, or edible silver leaf (varak) are traditional alternatives.

Why are my pedas hard?

Overcooking the mixture can make them dry and hard. Remove from heat once they form a dough-like consistency.

Can I flavor pedas with chocolate or fruit?

Yes, you can mix cocoa powder, mango pulp, or fruit essences for creative flavors.

Can pedas be frozen?

Yes, freeze in an airtight container for up to 1 month. Thaw in the fridge before serving.

Are pedas gluten-free?

Yes, this recipe is naturally gluten-free as it uses milk, sugar, and ghee.

Conclusion

Milk Peda is a timeless Indian sweet that’s simple to prepare yet rich in flavor. With its creamy texture and hint of cardamom, it’s a treat that everyone will love, whether for festive occasions or casual indulgence. This quick version ensures you can whip up a batch in just 20 minutes, making it perfect for last-minute celebrations or gifting.