Easy Milk Powder Peda Recipe – Cardamom & Pistachio Indian Sweet

Last Updated on 2 months by Neha Deshmukh

Easy Milk Powder Peda Recipe – Cardamom & Pistachio Indian Sweet

Hey everyone! If you’re craving a little sweetness and a whole lot of Indian flavor, you’ve come to the right place. I remember the first time I tried making pedas – it felt a little daunting, but honestly? This milk powder version is SO easy, even a beginner can nail it. It’s become a go-to for festivals, special occasions, or just when I need a little pick-me-up. Let’s get started!

Why You’ll Love This Recipe

This milk powder peda recipe is a game-changer. It skips the hours of simmering milk (which traditional pedas require!) and gets straight to the deliciousness. It’s quick, simple, and delivers that melt-in-your-mouth texture we all adore. Plus, the cardamom and pistachio combo is just chef’s kiss! Seriously, these little treats are addictive.

Ingredients

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

• 1 cup milk powder (about 100g)
• ½ cup sugar (about 100g)
• ¼ teaspoon cardamom powder (about 1g)
• ¼ cup milk (about 60ml)
• 2 tablespoons ghee (about 30ml)
• 1 tablespoon chopped pistachios (about 10g) – for garnish

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Ghee: Don’t skimp on the ghee! It adds a richness and flavor that’s just irreplaceable. It also helps prevent sticking.
• Milk Powder: Using milk powder is the secret to this speedy recipe. It’s a fantastic shortcut to get that classic peda texture without the long cooking time.
• Cardamom: Freshly ground cardamom is best – the aroma is incredible! It really elevates the flavor.
• Pistachio Garnish: Pistachios are my personal favorite, but feel free to get creative! Some families use almonds, cashews, or even a sprinkle of silver vark for special occasions. Regional variations are endless!

Step-By-Step Instructions

Alright, let’s make some pedas!

1. Heat ghee in a non-stick pan on medium flame. This is important – a non-stick pan is your friend here!
2. Add milk powder and roast for 2-3 minutes until aromatic. Keep stirring so it doesn’t burn. You’ll start to smell that lovely, toasty milk powder scent.
3. Add sugar, milk, and cardamom powder. Mix well. Everything should come together nicely.
4. Stir continuously until the mixture thickens and forms a dough-like ball (about 4-5 minutes). This is where your arm gets a little workout! Don’t worry, it’s worth it. You’ll notice it starts pulling away from the sides of the pan.
5. Turn off heat and let the mixture cool slightly for easier handling. It will be hot, so be careful!
6. Grease your hands with ghee and shape the mixture into small round pedas. About 1-inch diameter is a good size.
7. Press chopped pistachios onto each peda for garnish. Get those pistachios to stick!
8. Allow pedas to cool completely before storing or serving. Patience is key!

Expert Tips

Here are a few things I’ve learned along the way:

• Don’t Overcook: Overcooking will make the pedas hard. You want a soft, dough-like consistency.
• Non-Stick is Key: Seriously, use a good non-stick pan. It makes everything so much easier.
• Grease Those Hands: Ghee on your hands prevents the mixture from sticking and makes shaping the pedas a breeze.

Variations

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

• Vegan Adaptation: Use plant-based ghee and milk for a delicious vegan version. Coconut ghee works beautifully!
• Sugar-Free Adaptation: Substitute the sugar with your favorite sugar substitute, like erythritol or stevia. Adjust the quantity to your taste.
• Spice Level: Add a pinch of saffron strands soaked in a tablespoon of warm milk for a luxurious flavor and beautiful color. My grandmother always added this for special occasions.
• Festival Adaptations: During Diwali, I love adding a tiny bit of edible silver leaf (vark) to each peda. For Holi, a sprinkle of colorful edible glitter is fun!

Serving Suggestions

These pedas are perfect on their own with a cup of chai. They also make a lovely addition to an Indian sweets platter for festivals or gatherings. My kids love them as a little after-school treat!

Storage Instructions

Store pedas in an airtight container at room temperature for up to 3-4 days. They can also be refrigerated for up to a week, but they might become slightly firmer.

FAQs

Let’s answer some common questions:

1. Can I make pedas without milk powder?

While this recipe is designed for milk powder, you can make pedas from scratch using khoya (mawa). It’s a much longer process, involving simmering milk for hours until it thickens.

2. How do I know when the peda mixture is the right consistency?

The mixture should come together into a soft, non-sticky dough that pulls away from the sides of the pan. It should be pliable enough to shape easily.

3. What is the best way to prevent the pedas from sticking to the pan?

Using a good non-stick pan and stirring constantly are key. Adding enough ghee also helps.

4. Can I add other nuts like almonds or cashews?

Absolutely! Feel free to experiment with different nuts. Chopped almonds and cashews are delicious alternatives to pistachios.

5. How long do homemade pedas stay fresh?

Homemade pedas stay fresh for about 3-4 days at room temperature in an airtight container.

6. What type of milk powder works best for this recipe?

Full-fat milk powder generally gives the best results, providing a richer flavor and texture.