Easy Milk Pedha Recipe – Traditional Indian Sweet with 3 Ingredients

Last Updated on 6 months ago by Neha Deshmukh

Easy Milk Pedha Recipe – Traditional Indian Sweet With 3 Ingredients

Okay, let’s be real. Pedha is everyone’s favourite Indian sweet, right? Those little, melt-in-your-mouth milk sweets are just pure comfort. And honestly, I always thought making them was super complicated. Turns out, it’s surprisingly easy! This recipe uses just three ingredients and delivers that authentic, delicious pedha flavour. I first made this when my niece requested pedha for her birthday, and I was determined to make it from scratch. It was a success, and now I’m sharing it with you!

Why You’ll Love This Recipe

This milk pedha recipe is a game-changer. It’s incredibly simple, requiring only three ingredients you likely already have in your kitchen. It’s perfect for beginners, and the results are seriously impressive. Plus, who doesn’t love a sweet treat that feels a little bit special? It’s a wonderful way to enjoy a traditional Indian dessert without spending hours in the kitchen.

Ingredients

Here’s what you’ll need to make about 1 cup of these delightful pedhas:

• 500 ml Full Fat Milk (about 2 cups)
• ¾ cup Sugar (approximately 150g)
• 1 pinch Baking Soda (about ¼ teaspoon)

Ingredient Notes

Let’s talk ingredients for a sec, because even with just three, a few things can make a big difference!

Full Fat Milk: Importance of Quality & Fat Content

Seriously, don’t skimp on the fat content here. Full fat milk (around 3.25% fat) is essential for that rich, creamy texture. Lower fat milk just won’t give you the same result. I usually use Amul full cream milk, but any good quality full fat milk will work beautifully.

Sugar: Types of Sugar & Their Impact on Texture

Granulated white sugar is what we’re using today. You can experiment with other sugars, but it will affect the texture. Using powdered sugar might make the pedha a little softer, while using brown sugar will give it a slightly caramel-like flavour.

Baking Soda: The Science Behind the Froth & Its Role

Don’t be scared of the baking soda! It’s what creates that lovely, light, and airy texture. It reacts with the milk solids, causing it to froth up. It’s a small amount, but it makes a huge difference. Make sure it’s fresh for the best results.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. Pour the milk and sugar into a heavy-bottomed pan. This is important – a heavy bottom prevents scorching.
2. Heat the mixture over medium-low heat, stirring constantly until the sugar is completely dissolved. You don’t want any gritty sugar at the bottom!
3. Once the sugar is dissolved, reduce the heat to low and let the milk simmer gently. This is where the patience comes in. You’ll need to stir frequently (almost constantly!) for about 20-25 minutes.
4. As the milk simmers, it will gradually reduce and thicken. You’ll notice the colour changing to a pale yellow. Keep scraping the sides and bottom of the pan to prevent sticking. Skim off any foam that forms on the surface – this will give you a smoother pedha.
5. When the milk has reduced by about half and has a thick, syrupy consistency, remove the pan from the heat.
6. Now for the magic! Add the pinch of baking soda and stir vigorously. The mixture will froth up almost immediately. Keep stirring for about 30 seconds.
7. Let the mixture cool completely. It will thicken further as it cools.
8. Once cooled, transfer the pedha mixture to a sterilized jar or shape into small pedhas with your hands. Refrigerate for up to a week or freeze for up to 2 months.

Expert Tips

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

Achieving the Perfect Consistency

The key is to simmer the milk until it reaches a specific consistency. It should coat the back of a spoon and leave a clear line when you run your finger through it. It’s a little tricky to explain, but you’ll get the hang of it with practice!

Preventing Graininess

Grainy pedha is no fun. To prevent this, stir frequently and use a heavy-bottomed pan. Also, avoid high heat, as that can cause the milk solids to separate.

Troubleshooting: What if the Mixture Doesn’t Froth?

If your mixture doesn’t froth up when you add the baking soda, it could be because the baking soda is old. Try using a fresh pinch. Also, make sure the milk has reduced enough before adding the baking soda.

Variations

Want to get creative? Here are a few ideas:

Vegan Milk Pedha Adaptation

My friend, who’s vegan, loves this recipe with coconut milk! Use full-fat coconut milk instead of dairy milk. You might need to adjust the simmering time slightly, as coconut milk has a different water content.

Sugar-Free Milk Pedha (Using Alternatives)

For a healthier option, you can use sugar alternatives like stevia or erythritol. Be mindful of the conversion ratios, as they differ from sugar.

Spice Level: Adding Cardamom or Saffron

A pinch of cardamom powder or a few strands of saffron will elevate the flavour beautifully. Add it along with the baking soda. My grandmother always added a tiny bit of cardamom – it’s a lovely touch!

Festival Adaptations: Gifting Pedhas for Diwali or Holi

Pedha is a classic festive sweet! You can shape them into small balls and decorate them with chopped nuts for a beautiful presentation. They make wonderful gifts for Diwali, Holi, or any special occasion.

Serving Suggestions

Pedha is delicious on its own, but you can also serve it with a glass of warm milk or a cup of chai. It’s the perfect little treat to enjoy with family and friends.

Storage Instructions

Store pedha in an airtight container in the refrigerator for up to a week. You can also freeze it for up to 2 months. Just thaw it in the refrigerator before serving.

FAQs

Let’s answer some common questions:

What type of milk is best for making pedha?

Full fat milk is essential for the best texture and flavour. Don’t use skimmed or low-fat milk.

Can I make pedha without baking soda? What are the alternatives?

While baking soda is traditionally used for its frothing effect, you can try a tiny pinch of citric acid (lemon juice) as a substitute, but the texture won’t be quite the same.

How do I know when the milk has reduced enough?

The milk should coat the back of a spoon and leave a clear line when you run your finger through it. It will also be a pale yellow colour and have a thick, syrupy consistency.

Why did my pedha become grainy?

Graininess is usually caused by using high heat or not stirring frequently enough. Make sure to use a heavy-bottomed pan and stir constantly.

Can I add nuts or dried fruits to this recipe? How and when?

Absolutely! You can add chopped nuts (like pistachios or almonds) or dried fruits (like raisins) after you add the baking soda and stir them in gently.