Authentic Milk Peda Recipe – Ghee, Tutti Frutti & Cardamom Delight

Last Updated on 3 months by Neha Deshmukh

Authentic Milk Peda Recipe – Ghee, Tutti Frutti & Cardamom Delight

Hey everyone! If you’ve ever craved that melt-in-your-mouth sweetness of a traditional Indian sweet, you have to try making Milk Peda at home. It’s honestly easier than you think, and the taste? Unbeatable. I remember the first time I attempted these – it was for Diwali, and I was a little nervous, but the joy on everyone’s faces when they tasted them made it all worthwhile! Let’s get started, shall we?

Why You’ll Love This Recipe

This Milk Peda recipe is special because it captures the authentic flavors I grew up with. It’s rich, creamy, and perfectly sweet, with the delightful pops of tutti frutti and the warm aroma of cardamom. Plus, the delicate touch of silver vark makes it look absolutely stunning – perfect for festivals or gifting. It’s a classic for a reason, and I’m so excited to share my version with you.

Ingredients

Here’s what you’ll need to create these little gems:

• 3 tsp Ghee (clarified butter)
• 1 cup Milk (full fat recommended) – about 240ml
• 2 cups Milk Powder (full fat recommended) – about 200g
• ?? cup Sugar Powder (adjust to taste) – start with ¾ cup, about 150g
• 2 tbsp Red Tutti Frutti
• 2 tbsp Green Tutti Frutti
• ?? tsp Cardamom Powder (adjust to taste) – start with ½ tsp, about 1g
• Silver Vark (optional, for decoration)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Ghee: Seriously, use good quality ghee. It’s the heart of this recipe, and the flavor shines through. I prefer homemade, but a good brand works beautifully too.
• Milk Powder: Full-fat milk powder is key for that rich, creamy texture. You can find it at most Indian grocery stores. Some people use different types – some swear by the slightly caramelized flavor of bhuna milk powder, which adds a lovely depth.
• Tutti Frutti: Tutti frutti can vary regionally. Some are softer, some are chewier. I like a mix of colors for visual appeal! You can find these easily in any Indian grocery store.
• Silver Vark: This is a super thin sheet of edible silver. It’s traditionally used for decoration and adds a touch of luxury. It’s optional, though! If you’re concerned about it, you can absolutely skip it.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the ghee and milk in a kadai (a deep, heavy-bottomed pan) over medium heat. Stir it well to combine.
2. Now, add the milk powder and stir continuously. This is where your arm gets a little workout! Keep stirring until everything is nicely combined and there are no lumps.
3. Time for the sugar powder! Add it in and keep cooking and stirring. This is important – you want to cook the mixture until it starts to thicken and pull away from the sides of the kadai.
4. Once it’s thickening nicely, add the tutti frutti and cardamom powder. Mix it all in well, and continue to cook for another couple of minutes until the mixture is non-sticky and comes together easily.
5. Transfer the mixture onto a sheet of butter paper. This prevents sticking! Gently roll it into a cylinder shape and smooth the surface with a spatula.
6. Carefully apply the silver vark all over the cylinder. If you’re skipping the vark, that’s totally fine!
7. Let the peda rest for about 30 minutes to set. Then, slice it into bite-sized pieces and serve! Store any leftovers in the refrigerator.

Expert Tips

Here are a few things I’ve learned over the years:

• Stir, stir, stir! Seriously, constant stirring is the key to preventing the mixture from sticking and burning.
• Don’t rush the cooking process. It takes time for the mixture to reach the right consistency. Be patient!
• Check the consistency: The mixture should come together and form a ball without being sticky. If it’s too soft, cook it a little longer.
• Cool completely before slicing: This will give you cleaner cuts.

Variations

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

• Vegan Adaptation: Use plant-based ghee and milk powder. There are some great options available now!
• Sugar-Free Adaptation: Substitute the sugar powder with a sugar-free sweetener like erythritol or stevia. Adjust the quantity to your taste.
• Spice Level: My friend, Priya, loves adding a pinch of nutmeg along with the cardamom for a warmer flavor. Feel free to experiment!
• Festival Adaptations: During Diwali, I often add a few strands of saffron to the mixture for a beautiful color and aroma. For Holi, I sometimes add a tiny bit of rose water.

Serving Suggestions

Milk Peda is delicious on its own, but it’s also lovely served with a glass of warm milk or a cup of chai. They make a wonderful offering for guests, or a sweet treat after a meal.

Storage Instructions

Store leftover peda in an airtight container in the refrigerator for up to a week. They tend to get a little firmer when chilled, but they’ll soften up nicely at room temperature.

FAQs

Let’s answer some common questions:

• What type of milk powder works best for peda? Full-fat milk powder is definitely the way to go for the richest, creamiest texture.
• Can I make peda without a kadai? You can use a heavy-bottomed saucepan, but a kadai distributes heat more evenly.
• How do I know when the peda mixture is the right consistency? It should come together and form a ball without being sticky. It will also start to pull away from the sides of the pan.
• What is silver vark and is it essential? Silver vark is a very thin sheet of edible silver used for decoration. It’s not essential, but it adds a beautiful touch.
• Can I add other nuts or flavors to the peda? Absolutely! Chopped pistachios, almonds, or a dash of rose essence would all be delicious additions.

Enjoy making these delightful Milk Pedas! I hope they bring as much joy to your home as they do to mine. Happy cooking!