Authentic Milk Peda Recipe – Easy Indian Sweet with Cardamom

Last Updated on 2 months by Neha Deshmukh

Authentic Milk Peda Recipe – Easy Indian Sweet with Cardamom

Hey everyone! If you’ve ever craved that melt-in-your-mouth, subtly sweet Indian treat, you’re in the right place. Today, I’m sharing my go-to recipe for Milk Peda – a classic sweet that’s surprisingly easy to make at home. I first made these for Diwali a few years ago, and they were a huge hit! It’s become a tradition ever since. Let’s get started, shall we?

Why You’ll Love This Recipe

This Milk Peda recipe is all about simplicity and flavour. It uses just a handful of ingredients, and the process, while requiring a little patience, isn’t complicated at all. The result? Soft, creamy, cardamom-infused pedas that are utterly irresistible. Plus, making them at home means you know exactly what goes into them – no artificial flavours or preservatives here!

Ingredients

Here’s what you’ll need to create these delightful pedas:

• 2 ltr Full Cream Milk (approximately 8 cups)
• 1 cup Sugar (about 200g)
• 1 tsp Cardamom Powder (about 4g)

Ingredient Notes

Let’s talk ingredients for a sec – a few little things can make a big difference!

Full Cream Milk: Importance of Full Cream for Texture
Seriously, don’t skimp on the full cream milk! It’s essential for that rich, creamy texture we’re after. Lower fat milk just won’t give you the same result.

Sugar: Types of Sugar & Their Impact
I usually use regular granulated sugar. You can experiment with other types, like powdered sugar for a smoother texture, but adjust the quantity accordingly as powdered sugar is lighter in volume.

Cardamom: Regional Variations & Quality Considerations
Cardamom is the star flavour here! I prefer using freshly ground cardamom for the most fragrant pedas. Green cardamom is traditional, but you can also use black cardamom for a slightly smokier note – though use it sparingly, it’s quite potent!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Boil the full cream milk in a wide, heavy-bottomed saucepan over high heat. This prevents scorching. Once it comes to a boil, reduce the heat to medium-high and let it simmer.
2. Now comes the patience part! Keep simmering the milk, stirring frequently to prevent it from sticking to the bottom. You’ll notice it gradually reducing in volume – we want it to reduce by about half.
3. Continue cooking, scraping the sides of the pan to incorporate the creamy layer that forms. This is where the magic happens! The milk will slowly thicken and eventually start to separate, forming solids.
4. Once the milk has thickened to a dry consistency and the solids have separated, it’s time for the sugar. Add the sugar and cardamom powder. Mix well and cook for another 5 minutes on low-medium heat, stirring occasionally.
5. Turn off the heat and transfer the mixture to a lightly greased plate. Let it cool completely. This is important – you need a firm mixture to shape the pedas.
6. Grease your hands with a little ghee (clarified butter). Take a small portion of the mixture and roll it into a ball. Then, gently flatten it into a peda shape.
7. Press the center of each peda with your thumb to create that signature dimple. Feel free to get creative and decorate them with chopped nuts or edible silver leaf if you’re feeling fancy!
8. Let the pedas rest at room temperature for 4-5 hours to set properly before serving.

Expert Tips

Here are a few things I’ve learned over the years to help you nail this recipe:

Achieving the Right Consistency
The key is to keep stirring and cooking until the milk solids completely separate from the whey (the watery part). The mixture should be dry and crumbly.

Preventing Pedas from Sticking
Use a heavy-bottomed pan and stir constantly! Also, greasing the plate well before transferring the mixture is crucial.

Tips for Perfect Shaping
Greasing your hands with ghee is a lifesaver. If the mixture is too warm, it will stick. If it’s too cool, it will be difficult to shape.

Variations

Want to switch things up? Here are a few ideas:

Vegan Peda Adaptation (Using Plant-Based Milk)
I’ve experimented with cashew milk and full-fat coconut milk, and both work surprisingly well! You might need to adjust the cooking time slightly.

Gluten-Free Peda (Naturally Gluten-Free)
Good news – this recipe is naturally gluten-free! No need for any substitutions.

Spice Level: Adding Saffron or Nutmeg
A pinch of saffron strands soaked in a tablespoon of warm milk adds a beautiful colour and aroma. A tiny grating of nutmeg also works wonders. My grandmother always added a touch of nutmeg!

Festival Adaptations: Diwali & Holi Pedas
For Diwali, I love decorating the pedas with silver leaf. For Holi, a sprinkle of colourful edible dust adds a festive touch.

Serving Suggestions

These pedas are perfect on their own with a cup of chai. They also make a lovely addition to any Indian sweet platter.

Storage Instructions

Store the pedas in an airtight container in the refrigerator for up to 10 days. They tend to dry out a bit over time, but they’ll still taste delicious!

FAQs

Let’s answer some common questions:

What type of milk is best for making pedas?
Full cream milk is essential for the best texture. Don’t substitute!

How do I know when the milk has reduced enough?
The milk should reduce by about half and the solids should separate completely from the whey. It will look dry and crumbly.

Can I add nuts to this peda recipe?
Absolutely! Chopped pistachios, almonds, or cashews add a lovely crunch. Add them towards the end of the cooking process.

How can I prevent the pedas from becoming hard?
Don’t overcook the milk. And store them in an airtight container to prevent them from drying out.

What is the shelf life of homemade pedas?
They’ll stay fresh in the refrigerator for up to 10 days.

Enjoy making these pedas! I hope this recipe brings a little sweetness to your day. Let me know how they turn out in the comments below!