Milk Peda is a classic Indian fudge-like sweet made with khoya (mawa), sugar, cardamom and nuts. Also known as Doodh Peda, it has a soft, rich texture and a pleasant milky flavor. This easy Peda recipe uses ready-made khoya, so there is no need to reduce milk for hours. The mixture comes together quickly on the stovetop and is then cooled, shaped and garnished with pistachios.
Easy Milk Peda Recipe
Peda is a traditional Indian milk-based sweet with a soft to firm, fudge-like texture. It is usually made with milk or khoya (mawa), sugar and flavorings such as cardamom.
Traditionally, peda can be made by slowly cooking and reducing milk until it reduces to a thick milk-solid mass, or by using ready-made khoya. Some quicker versions are also made with milk powder and condensed milk.
Why it is called Doodh Peda: Doodh means milk in Hindi, so Doodh Peda is also known as Milk Peda. The main ingredient in this recipe is khoya (mawa), which is made by slowly reducing milk until most of its moisture evaporates.
About my recipe: For this Milk Peda recipe, I use a simple combination of khoya, sugar and cardamom. I only add 2 to 3 tablespoons of milk and no ghee, which also makes this a quick recipe that you can prepare in about 15 minutes.
You can use Homemade Khoya if you have it, but good-quality store-bought khoya works equally well and saves a lot of time.
I have another Mawa Peda recipe where I cook the khoya with a full cup of milk along with ghee, sugar, saffron and cardamom. Those pedas are softer and more moist, with a deeper caramelized flavor. This Milk Peda is firmer in comparison and has the simple, classic flavors of milk and cardamom.
I garnish the pedas with sliced pistachios, but you can keep them plain or add a few strands of saffron. Peda is also commonly offered as prasad during religious occasions and made for festivals and celebrations such as Diwali and Ganesh Chaturthi.
I hope you enjoy making this simple homemade Milk Peda at home.
More Festive Sweets To Try
Kaju Katli
Besan Laddu
Gulab Jamun
Malai Barfi
Rava Laddu
Coconut Burfi
How to Make Peda Recipe (Stepwise)
Cook Peda Mixture
1. Grate 200 to 205 grams khoya. You will need 1 tightly packed cup of grated khoya.
Add the grated khoya to a heavy, thick-bottomed pan or kadai. A heavy pan helps prevent the khoya from browning or burning at the bottom.
2. Add ½ cup (125 grams) sugar and ½ teaspoon cardamom powder.
3. Place the pan on the stovetop. Keep the heat low and begin to mix the khoya, sugar and cardamom.
4. Mix thoroughly until the sugar and cardamom are evenly combined with the khoya.
5. Add 2 to 3 tablespoons of milk.
6. Mix well. As the sugar melts, the mixture will loosen and become more liquid.
7. Continue to cook the mixture on low heat, stirring continuously.
8. Keep stirring non-stop with a wooden spatula so that the mixture does not stick to the bottom of the pan or begin to brown.
9. As it cooks, the mixture will become thick, creamy and begin to bubble.
10. Continue stirring and cooking on low heat. Gradually, the mixture will thicken and begin to leave the sides of the pan.
11. The peda mixture is ready when it has thickened and condensed well and starts leaving the sides of the pan. You will also notice a slight change in its color.
Do not cook it for too long at this stage, as overcooking can make the texture chewy.
Cool Mixture
12. Immediately transfer the hot mixture to a steel plate or tray. At this stage, it should be thick but still soft enough to spread slightly when transferred.
If the mixture is too stiff to spread at all, it may have been cooked for too long.
13. Leave the mixture to cool at room temperature.
14. Let it cool until it is lukewarm and comfortable enough to handle. Do not wait for it to become completely cold before shaping the peda.
Shape & Make Milk Peda
15. Take small portions of the lukewarm mixture and roll them between your palms into smooth, small to medium-sized balls, about the size of a small to medium lime.
Tip: You can lightly grease your palms with some ghee while shaping to prevent the mixture from sticking to your hands.
16. Place a few slivered pistachios or almonds on top of each peda.
17. Gently press each ball with a peda maker or peda press to flatten and shape it.
If you do not have a peda maker, flatten each ball gently between your palms or use the flat base of a small steel glass or bowl to shape it into a thick disc.
If adding the nuts after shaping, place a few slivered pistachios or almonds in the center and press them lightly so they stay in place.
18. Shape all the pedas in the same way. You can garnish with a few more pistachios or almonds if you like.
Serving & Storage
Serve Doodh Peda straightaway or keep it at room temperature for a few hours before serving.
Refrigerate any leftovers in an airtight container for about a week. You can serve the peda at room temperature or chilled.
For gifting, make a larger batch and pack these sweets in decorative boxes for Diwali or other Indian festivals.
Helpful Tips
- Khoya: You can make this Doodh Peda with traditionally prepared mawa (khoya), instant khoya made from milk powder, or good-quality store-bought khoya.
- Shaping the peda: Lightly grease your palms with a little ghee before rolling the mixture into balls. This helps prevent sticking and makes it easier to shape these sweets.
- Use a heavy pan: Cook the khoya mixture in a heavy, thick-bottomed pan so that it does not stick, brown or burn at the bottom. I have used an enameled cast iron skillet from Le Creuset in the step-by-step photos, and it works very well. You can also use a heavy steel kadai or pan.
- Nuts: Pistachios and almonds are classic choices for garnishing Milk Peda. You can use either one or a combination of both.
- Flavorings: I prefer cardamom powder for its traditional flavor. You can also use saffron, rose water, or combine cardamom with another flavoring you like.
- Check the consistency: If the pedas feel sticky, lose their shape after shaping, or do not hold the stamped design, the mixture was most likely undercooked. Gather the mixture and return it to the pan. Cook again on low heat for another 2 to 3 minutes, stirring continuously. Transfer it back to a plate, let it cool until lukewarm, and then shape the peda again.
- Do not overcook: Once the mixture thickens and begins to leave the sides of the pan, watch it closely. Overcooking can make the texture firm or chewy after cooling.
Different Types of Peda
There are many regional and flavored varieties of peda made across India. Mathura Peda is known for its deeper cooked-milk flavor, while Dharwad Peda has a darker color and caramelized taste.
Other popular varieties include Kesar Peda flavored with saffron, Malai Peda with a softer and creamier texture, and Kandi Peda, a speciality from Satara in Maharashtra.
Make Peda Mixture
Grate the khoya and add it to a heavy, thick-bottomed kadai or skillet. You will need 1 tightly packed cup (200 to 205 grams) grated khoya.
Add the sugar and cardamom powder.
Place the pan on the stovetop over low heat. Mix the khoya, sugar and cardamom thoroughly.
Add 2 to 3 tablespoons milk and mix well.
As the sugar melts, the mixture will loosen and become more liquid.
Continue to cook on low heat, stirring continuously with a spatula. Do not stop stirring, as the khoya mixture can stick to the bottom of the pan, brown or burn.
As it cooks, the mixture will become creamy and begin to bubble.
Continue stirring and cooking on low heat until the mixture thickens, condenses and begins to leave the sides of the pan.
Immediately transfer the hot peda mixture to a steel plate or tray. It should be thick but still soft enough to spread slightly when transferred.
Do not overcook the mixture. If cooked for too long, the peda can become firm or chewy after cooling.
Let the mixture cool at room temperature until it is lukewarm and comfortable enough to handle.
Make Milk Peda
Take small portions of the lukewarm mixture and roll them between your palms into smooth, small to medium-sized balls.
Lightly grease your palms with some ghee, if needed, while shaping the pedas.
Place a few slivered pistachios or almonds on top of each ball.
Gently press each ball with a peda maker or peda press to flatten it and make a design on top.
If you do not have a peda maker, simply flatten the balls gently between your palms or use the flat base of a small steel glass or bowl. Press a few pistachios or almonds lightly into the center.
Shape all the pedas in the same way.
Serving & Storage
Serve Milk Peda straightaway or keep them at room temperature for a few hours if serving the same day.
Refrigerate leftovers in an airtight container for up to a week. You can serve them chilled or bring them to room temperature before serving.
This recipe makes about 12 medium-sized peda.
- Check the khoya: You can use homemade or store-bought khoya. If using packaged or store-bought khoya, always check the expiry date. Fresh khoya should have a mild, sweet and milky taste. Do not use it if it tastes sour, bitter or rancid.
- Cook to the right consistency: Avoid both undercooking and overcooking the peda mixture. An undercooked mixture will be sticky and the pedas may flatten or not hold their shape. An overcooked mixture can give you firm or chewy peda.
- Use low heat: Cook the mixture on low heat throughout. Once the sugar begins to melt, stir continuously to prevent the mixture from sticking, browning or burning at the bottom.
- Use a heavy pan: A heavy, thick-bottomed kadai or skillet distributes the heat more evenly. Avoid a thin or lightweight pan, as the khoya mixture can brown or burn easily.
- If the peda don’t hold their shape: If the pedas feel sticky, spread or lose their shape after shaping, or don’t hold the stamped design, the mixture is slightly undercooked. Return it to the pan and cook on low heat for another 2 to 3 minutes, stirring continuously, until it begins to leave the sides of the pan. Transfer to a plate, cool until lukewarm and shape again.
- For shaping: You can lightly grease your palms with a little ghee if the mixture sticks while you roll the peda.
- Scaling: You can halve, double or triple the recipe. When making a larger batch, use a sufficiently wide, heavy pan and keep in mind that the mixture will take longer to cook and thicken.
- Note: The approximate nutrition information is for 1 peda.
Calories: 100kcal | Carbohydrates: 12g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 46mg | Potassium: 9mg | Fiber: 1g | Sugar: 8g | Vitamin A: 81IU | Vitamin B1 (Thiamine): 1mg | Vitamin B2 (Riboflavin): 1mg | Vitamin B3 (Niacin): 1mg | Vitamin B6: 1mg | Vitamin B12: 1µg | Vitamin C: 1mg | Vitamin D: 1µg | Vitamin E: 1mg | Vitamin K: 1µg | Calcium: 118mg | Vitamin B9 (Folate): 1µg | Iron: 1mg | Magnesium: 1mg | Phosphorus: 4mg | Zinc: 1mg
Peda recipe from the archives was first published on October 2013.
