INSTANT MILK PEDA

Milk peda is a classic Indian sweet that’s rich and soft with melt-in-the-mouth consistency. It has a creamy texture with a delicate caramelized milk flavour and a mild sweetness that isn’t overpowering. It’s especially popular during festivals like Diwali and Janmashtami, as well as for celebrations and gifting.

Milk peda is made by slow cooking milk until it thickens into khoya (mawa), then sweetening it with sugar and lightly flavouring it with cardamom. The mixture is then shaped into small, round, slightly flattened discs, which are often garnished with pistachios or almonds. This can be stored at room temperature for around 5 days.

ABOUT THE RECIPE:

Traditional milk peda recipe is made by boiling milk until it thickens and it takes at least 1 hour. This recipe is an instant recipe made with milk powder or dehydrated milk. This recipe takes a maximum of just 15 minutes to make, but tastes as same as the pada made by traditional method.

Milk peda commonly available in the shops are moulded to a specific shape using a peda mould. But, for this recipe, I’ve moulded the pedas using the traditional method, without using any moulds.

This recipe makes around 20 medium size milk peda. Also, it can be stored in a dry air-tight container at room temperature for about 5 days, and in the refrigerator for about 10 days.

INGREDIENTS FOR INSTANT MILK PEDA:

• GHEE – 3 TBSP
• SUGAR – 1/2 CUP
• MILK – 1/2 CUP
• MILK POWDER – 2 CUPS
• CARDAMOM POWDER – 1/2 TSP
• PISTACHIOS – 25 NOS ( OPTIONAL)

HOW TO MAKE INSTANT MILK PEDA:

• Heat a non-stick kadai, and add 3 tbsp of ghee to it.

• Once the ghee starts to melt, add 1/2 cup of milk and 1/2 cup of sugar to it.

• Mix it. The sugar will start to melt within seconds. At this stage, add 2 cups of milk powder to it.

• Turn the flame to medium-low and mix everything well.

• Once it is well combined, add 1/2 tsp of cardamom powder to it.

• Mix it continuously, until it reaches the soft dough consistency.

• It should have a smooth and a soft dough consistency and shouldn’t stick to the pan or to the spatula.

• At this stage, turn off the flame. Tilt the kadai over a plate. The cooked dough should fall onto the plate, without sticking to the kadai. This is the perfect consistency.

• Do not let it cool down completely. While it’s still warm, apply a drop of ghee to the hands. Divide the dough into small portions, and roll them.

• Place the rolled ball between the palm, and gently press it. Tap to the sides and shape it.

• Place a roasted pistachio or almond on top of each peda. This is just for decoration and is completely optional.

YUMMY AND DELICIOUS INSTANT MILK PEDA IS READY.

PRO TIPS:

• Milk powder or dehydrated milk used for this recipe has to be made with just plain milk, and shouldn’t contain any other ingredient to it. Check for the ingredients before using it.
• It has to be cooked completely on medium-low flame and has to be stirred continuously to avoid burning. It takes around 15 minutes on medium-low flame.
• Do not over cook. As soon as it reaches the smooth and a soft dough consistency, turn off the flame and transfer it to a plate or bowl. Cooking it for a long time might make it hard and sticky.
• Try to mould it while it’s still warm. When it cools down completely, it might become little hard and can’t be moulded easily.

INSTANT MILK PEDA

Recipe by foodpassion1513

Servings

10

servings

Prep time

5

minutes

Cooking time

15

minutes

Calories

250

kcal

Milk peda is a classic Indian sweet that’s rich and soft with melt-in-the-mouth consistency. It has a creamy texture with a delicate caramelized milk flavour and a mild sweetness that isn’t overpowering. It’s especially popular during festivals like Diwali and Janmashtami, as well as for celebrations and gifting.
Milk peda is made by slow cooking milk until it thickens into khoya (mawa), then sweetening it with sugar and lightly flavouring it with cardamom. The mixture is shaped into small, round, slightly flattened discs and often garnished with pistachios or almonds. This can be stored at room temperature for around 5 days.

Ingredients

• GHEE – 3 TBSP

• SUGAR – 1/2 CUP

• MILK – 1/2 CUP

• MILK POWDER – 2 CUPS

• CARDAMOM POWDER – 1/2 TSP

• PISTACHIOS – 25 NOS ( OPTIONAL)

Directions

• Heat a non-stick kadai, and add 3 tbsp of ghee to it.
• Once the ghee starts to melt, add 1/2 cup of milk and 1/2 cup of sugar to it.
• Mix it. The sugar will start to melt within seconds. At this stage, add 2 cups of milk powder to it.
• Turn the flame to medium-low and mix everything well.
• Once it is well combined, add 1/2 tsp of cardamom powder to it.
• Mix it continuously, until it reaches the soft dough consistency.
• It should have a smooth and a soft dough consistency and shouldn’t stick to the pan or to the spatula.
• At this stage, turn off the flame. Tilt the kadai over a plate. The cooked dough should fall onto the plate, without sticking to the kadai. This is the perfect consistency.
• Do not let it cool down completely. While it’s still warm, apply a drop of ghee to the hands. Divide the dough into small portions, and roll them.
• Place the rolled ball between the palm, and gently press it. Tap to the sides and shape it.
• Place a roasted pistachio or almond on top of each peda. This is just for decoration and is completely optional.
• YUMMY AND DELICIOUS INSTANT MILK PEDA IS READY.

Notes

• PRO TIPS:
  Milk powder or dehydrated milk used for this recipe has to be made with just plain milk, and shouldn’t contain any other ingredient to it. Check for the ingredients before using it.
  It has to be cooked completely on medium-low flame and has to be stirred continuously to avoid burning. It takes around 15 minutes on medium-low flame.
  Do not over cook. As soon as it reaches the smooth and a soft dough consistency, turn off the flame and transfer it to a plate or bowl. Cooking it for a long time might make it hard and sticky.
  Try to mould it while it’s still warm. When it cools down completely, it might become little hard and can’t be moulded easily.