How to Make Milk Peda?

Milk Peda Milk Peda: Indulge in the sheer delight of this opulent peda recipe—a divine fusion of creamy khoya (dried milk solids), sugar, crunchy nuts, and aromatic spices. Whip up these delectable doodh pedas (milk pedas) swiftly and effortlessly to grace any festive occasion or celebration.

Milk Peda

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Total Time: 15 minutes

Cuisine: North Indian

Course: Sweets

Diet: Gluten Free, Vegetarian

Difficulty Level: Moderate


Also Read: Bread Roll Recipe

Preparing the Peda Mixture:

  1. Begin by grating the khoya. Take the grated khoya in a sturdy kadai or skillet. You'll require 1 cup of tightly packed grated khoya, which can either be homemade or store-bought. Instant khoya works just fine.
  2. Add sugar and cardamom powder to the grated khoya.
  3. Place the pan on low heat on the stovetop.
  4. Thoroughly mix the khoya and sugar.
  5. Gradually pour in the milk while stirring continuously. Keep stirring frequently.
  6. As the mixture heats up, you'll notice the sugar melting, and the mixture acquiring a liquid consistency.
  7. Keep stirring and simmering the peda mixture with a spatula. Ensure continuous stirring to prevent browning at the bottom.
  8. Stir frequently; you'll observe the mixture beginning to bubble.
  9. Continue stirring and cooking until the mixture thickens and starts leaving the sides of the pan.
  10. Immediately transfer the entire peda mixture to a steel plate or tray. The mixture will still be in a molten state but thickened. Avoid overcooking to prevent chewiness in the pedas.
  11. Let the mixture cool down to room temperature.

Making Doodh Peda:

  1. Now, take small portions of the lukewarm peda mixture and roll them into small to medium-sized balls.
  2. Place a few slivered pistachios or almonds on top of each peda ball.
  3. Use a peda maker to press each ball, creating a distinct design on top. If you don't have a peda maker, simply roll the mixture into balls and then flatten them. Press a few almonds or pistachios on top.
  4. Design all the doodh pedas with the peda maker. If the doodh pedas flatten and fail to hold shape, they are slightly undercooked. Gather all the mixture, heat it again in the pan for 2 to 3 minutes, or until it leaves the sides of the pan.
  5. You can now store the milk peda at room temperature for a few hours before serving. Leftovers can be refrigerated. This recipe yields 12 medium-sized pedas.

Also Read: Masala Pav


When using packaged or store-bought khoya, check the expiry date. The khoya should have a mild sweet and milky taste. Avoid using khoya that tastes sour, bitter, or has gone rancid.

Ensure not to overcook or undercook the peda mixture. Overcooking results in chewy pedas, while undercooking leads to stickiness, making shaping difficult.

Use a heavy and thick-bottomed kadai (wok) or skillet to prevent browning or burning of the mixture while cooking.

This peda recipe can be halved, doubled, or tripled according to your requirement.

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