Authentic Milk Pedas Recipe – Easy Indian Sweet Treats

Last Updated on 4 months by Neha Deshmukh

Authentic Milk Pedas Recipe – Easy Indian Sweet Treats

Oh, pedas! These little milk sweets hold such a special place in my heart. I remember helping my grandmother stir the milk for hours as a kid, the sweet aroma filling the entire house. It felt like a real labor of love, and honestly, the taste of those warm, melt-in-your-mouth pedas was so worth it. Today, I’m sharing my go-to recipe for authentic milk pedas – it’s easier than you think, and the results are absolutely divine!

Why You’ll Love This Recipe

This milk peda recipe is a classic for a reason. It’s incredibly simple, requiring just a couple of ingredients, and delivers a truly satisfyingly sweet treat. Perfect for festivals, celebrations, or just a cozy afternoon indulgence, these pedas are guaranteed to be a hit. Plus, who doesn’t love a sweet that’s both creamy and comforting?

Ingredients

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

• 5 cups full-cream milk (approximately 1.2 liters)
• ¼ cup sugar (approximately 50 grams – adjust to your sweetness preference!)

Ingredient Notes

Let’s talk milk! Full-cream milk is key here. It’s what gives these pedas their rich, creamy texture. Seriously, don’t skimp on the fat content! Traditionally, many families in India use buffalo milk for an even richer flavor and texture – it’s amazing if you can get your hands on it. Cow’s milk works beautifully too, though.

The amount of sugar is also adjustable. I like ¼ cup, but feel free to add a little more or less depending on how sweet you like things. Remember, you can always add, but you can’t take away!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Pour 5 cups of full-cream milk into a thick-bottomed kadai (a heavy-bottomed pan). This is important to prevent sticking.
2. Place the kadai over medium heat and stir occasionally. You want to bring the milk to a gentle boil.
3. Once boiling, reduce the heat to low. Now comes the patience part! Simmer the milk, stirring constantly. Seriously, don’t walk away! This prevents the milk from sticking and burning.
4. Keep stirring and simmering for about 40-45 minutes. You’ll notice the milk gradually thickening and reducing in volume. It’s a workout for your arm, but trust me, it’s worth it!
5. After about 40-45 minutes, add ¼ cup of sugar. Stir until the sugar is completely dissolved.
6. Continue cooking and stirring for another 5-10 minutes. The mixture will thicken even further and start to come away from the sides of the pan. This is when you know it’s almost ready! It should form a soft dough.
7. Remove from heat and let it cool slightly. Once it’s cool enough to handle, you can shape the mixture into small, round pedas. Or, if you prefer, you can simply enjoy it warm and creamy straight from the kadai!

Expert Tips

• Sticking Savior: The key to preventing sticking is constant stirring! A silicone spatula is your best friend here.
• Consistency is Key: Knowing when the pedas are ready takes practice. The mixture should form a soft, pliable dough that comes away cleanly from the sides of the pan. If it’s still too liquid, keep cooking.
• The Perfect Peda: To check if they’re done, take a small portion and let it cool. It should hold its shape.

Variations

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

• Vegan Adaptation: Use plant-based milk like soy or almond milk. You might need to adjust the cooking time, as plant-based milks can behave differently.
• Sugar-Free Option: Swap the sugar for a sugar substitute like stevia or erythritol. Adjust the amount according to the product’s instructions.
• Spice Level: Add a pinch of cardamom powder or a few strands of saffron for a fragrant twist. My aunt always adds a tiny bit of nutmeg – it’s delicious!
• Festival Adaptations: Pedas are perfect for gifting during Diwali or any special occasion. Package them in pretty little boxes or wrap them in colorful paper.

Serving Suggestions

These pedas are wonderful on their own with a cup of chai. They also pair beautifully with a glass of cold milk. For a more decadent treat, serve them with a sprinkle of chopped nuts like pistachios or almonds.

Storage Instructions

Store leftover pedas in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They tend to dry out a bit over time, so enjoy them as soon as possible!

FAQs

1. What type of milk is best for making pedas?

Full-cream milk is the best! It gives the pedas that rich, creamy texture we all love. Buffalo milk is a traditional favorite, but cow’s milk works great too.

2. How do I prevent the milk from sticking to the bottom of the kadai?

Constant stirring is your best defense! Use a thick-bottomed kadai and don’t stop stirring, especially as the milk starts to thicken.

3. How can I tell when the pedas are cooked to the right consistency?

The mixture should form a soft, pliable dough that comes away cleanly from the sides of the pan. It should hold its shape when cooled.

4. Can I add flavorings like cardamom or saffron to this recipe?

Absolutely! A pinch of cardamom or a few strands of saffron will add a lovely fragrance and flavor.

5. How long do milk pedas stay fresh?

They stay fresh at room temperature for up to 3 days, or in the refrigerator for up to a week.

6. Can I make pedas ahead of time?

Yes, you can! Just store them in an airtight container to prevent them from drying out.