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Sharing an easy way to make the traditional Indian sweet, Milk Peda with condensed milk and milk powder. They are soft, fudgy, slightly chewy, and ready in less than 30 minutes.
Festival season is approaching and having some pantry staples available that can be turned into a delicious sweet are sure lifesavers.
If you are in the mood to make traditional Indian sweet but pressed for time, try this quick and easy Milk Peda recipe. You are sure to love it!
For more traditional Indian desserts, be sure to try my Shrikhand and Rava Sheera - Sooji Halwa
What is Peda
Pedais a popular Indian sweet mostly well known as Prasad (religious offering to God which is thendistributedto the followers).
There are manyvariations of Peda available in the market today - ranging in different textures, sizes, shapes, and even colors.
Traditionally Peda is made out of mawa or khoya and sugar. Like this Kesar Mawa Modak recipe.
Today, I am sharing a very simple Milk Peda recipe without Khoya. Instead, we will use pantry staples like milk powder and condensed milk to make it.
Ingredients
- Condensed milk: Along with sweetness, Condensed milk adds a wonderful flavor, texture to this dessert.
- Milk powder: Also known as powdered milk or dry milk.
- Ghee: Clarified butter. Use homemade or storebought.
- Milk: I use whole milk, but you can use 2%.
- Flavors: Cardamom powder for aroma and a hint of sweetness and Saffron for that color and sweet floral earthy notes.
- Nuts: For garnishing. Using Pistachios but other nuts such as almonds or walnuts can be used.
How To Make Doodh Peda
Cook milk powder,condensedmilk, and ghee (clarified butter)together to get a soft lumpy dough and flavor it with somesaffronand cardamom powder.
Roll into balls, flatten to shape, and decorate with nuts. That's it. So easy right!
Step by Step Instructions
1 - Chop the pistachios into half. Keep aside.
2 - Warm 1 tablespoon of milk in microwave and add the saffron and cardamom powder to it. Give a quick stir and let it sit.
3 & 4 - Now in a cooking vessel add the condensed milk and milk powder. Mix and whisk till smooth.
5 - Now add the milk with saffron and cardamom.
6 - Mix well till there are no lumps.
7 - Switch ON the heat and cook this mixture on medium-low heat. Stir intermittently.
8 - When the mixture starts leaving the sides, add ghee (reserving some for rolling the pedas). As the mixture cooks it will thicken. Keep mixing till it turns into a doughy ball.
9 - You want to get a consistency such that its easy to roll into a ball and retains its shape (testusingasmall dough ball).
Allow the mixture to cool for 5-10 mins or until you can easily handle it. Roughly divide the dough into 20-25 portions.
10 - Apply some ghee to your hands and roll into a smooth ball.
11 - Press between palms to flatten it a bit.
12 - Then add a halved pistachio to the center. Allow them to cool completely. They solidify as they cool. Store in airtight container
Recipe Notes and Tips
- While making pedas, make sure not to leave themunattended even for a minute. Milk products have atendencyto burnquickly. Even aslight burn can leave an unpleasant odor on these pedas. In which caseyou will have to toss the whole dough. So be careful.
- Don't overcook the mixture as it will harden make the shaping process difficult. It will also result in dense and dry pedas.
- It's easier to roll and shape the peda when they are warm.
- Add couple of teaspoon of cocoa powder at the end and knead well to make Chocolate Peda.
- You can also add few drops of rose essence or Kewra essence to these for more flavor.
Frequently Asked Questions
How to store Milk Peda?
At room temperature, milk pedas will keep for about 2 days, but if you store them in the fridge they will keep well for up to a week or two.
How do you soften milk pedas?
They tend to harden over time especially when you refrigerate them. Justmicrowave for 10-15 secondsto get them to room temp and enjoy!
What do they taste like?
These pedas turn out nice and chewy in texture due to the condensed milk addition and give a feeling like you are eating a fudge. They are sweet and creamy and have a subtle taste of cardamom.
More Easy Indian Desserts
- Easy Coconut Ladoo Recipe
- Rice Kheer - Rice Pudding
- Mango Kulfi
- Pumpkin Halwa
Hope you enjoy this Milk Peda recipe!! If you give this recipe a try, please rate by clicking stars⭐️in the recipe card. Thank you❤️! You can also follow me onFacebook| Instagramto see what’s cooking in my kitchen!!
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Tried this recipe?Please rate the recipe by clicking the stars below
Milk Peda Recipe - Doodh Peda
Shweta Arora
An easy way to make the traditional Indian sweet, Milk Peda with condensed milk and milk powder. They are soft, fudgy, slightly chewy, and ready to serve in 30 minutes.
5 from 1 vote
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Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Dessert
Cuisine Indian
Servings 25 Peda
Ingredients
- 1 can condensed milk 14 oz - 396gm
- 1 ¾ cup milk powder
- 1 tablespoon ghee clarified butter
- 1 tablespoon milk
- pinch of cardamom
- pinch of saffron
- ¼ cup pistachios or nuts of choice for garnishing
Instructions
Chop the pistachios into half. Keep aside.
Warm 1 tablespoon of milk in microwave and add the saffron and cardamom powder to it. Give a quick stir and let it sit.
Now in a cooking vessel add the condensed milk and milk powder. Mix and whisk till smooth.
Stir in the milk with saffron and cardamom. Mix well till there are no lumps.
Switch ON the heat and cook this mixture on medium low heat. Stir intermittently.
When the mixture starts leaving sides, add ghee (reserving some for rolling the pedas).
As the mixture cooks it will thicken. Keep mixing till it turns into a doughy ball.
You want to get a consistency such that its easy to roll into a ball and retains its shape (testusingasmall dough ball). Allow the mixture to cool for 5-10 mins or until you can easily handle it.
Roughly divide the dough into 20-25 portions.
Apply some ghee to your hands and roll into a smooth ball. Press between palms to flatten it a bit and then add a halved pistachio to the center.
Delicious, fudgy milk pedas are ready!!
Allow them to cool completely. Store in an air-tight container at room temperature for 2 days or in the refrigerator for a week or two.
Notes
- While making pedas, make sure not to leave themunattended even for a minute. Milk products have atendencyto burnquickly. Even aslight burn can leave an unpleasant odor on these pedas. In which caseyou will have to toss the whole dough. So be careful.
- Don't overcook the mixture as it will harden make the shaping process difficult. It will also result in dense and dry pedas.
- It's easier to roll and shape the peda when they are warm.
- Add a couple of teaspoon of cocoa powder at the end and knead well to make Chocolate Peda.
- You can also add few drops of rose essence or Kewra essence to these for more flavor.
Tried this recipe?Mention @shwetainthekitchen or tag #shwetainthekitchen!
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