Easy Milk Powder Peda Recipe – Cardamom & Nut Indian Sweet

Last Updated on 2 months by Neha Deshmukh

Easy Milk Powder Peda Recipe – Cardamom & Nut Indian Sweet

Hey everyone! If you’re craving a little sweetness and a taste of India, you’ve come to the right place. I remember the first time I tried making pedas – it felt a little daunting, but honestly? It’s so much easier than it looks. This milk powder peda recipe is my go-to when I want a quick, delicious treat that everyone loves. It’s perfect for festivals, special occasions, or just a little something sweet with your evening chai.

Why You’ll Love This Recipe

This recipe is a winner for so many reasons! It’s incredibly easy, needing just a handful of ingredients and minimal effort. Using milk powder makes it super convenient – no need to spend hours reducing milk on the stovetop. Plus, these pedas are wonderfully soft, melt-in-your-mouth delicious, and bursting with the lovely aroma of cardamom. Trust me, one bite and you’ll be hooked!

Ingredients

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

• 1.5 cup milk powder (about 150g)
• 1 can (400g) condensed milk
• 8 tbsp butter (about 113g)
• 4 cardamom pods
• As needed almonds/pistachios/cashews for garnish

Ingredient Notes

Let’s talk ingredients for a sec! Using good quality milk powder really makes a difference – it impacts the texture and overall flavour. I usually go for a full-fat milk powder for a richer peda.

Condensed milk is the star here, providing sweetness and helping bind everything together. Make sure it’s not overly runny.

And don’t underestimate the power of cardamom! Freshly crushed cardamom seeds release the most amazing fragrance. Just lightly crush them with a mortar and pestle – you don’t want a powder, just enough to release the flavour. I find 4 pods give a lovely subtle flavour, but feel free to adjust to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, melt the butter in a heavy-bottomed pan over low heat. This prevents it from burning.
2. Add the condensed milk and milk powder to the melted butter. Mix well with a spatula until you have a smooth, lump-free paste.
3. Now, turn the heat up to medium and cook the mixture, stirring constantly. This is important! You don’t want it to stick to the bottom. Keep stirring for about 8-10 minutes, until the mixture thickens and starts to come together. It will start pulling away from the sides of the pan.
4. Once thickened, add the crushed cardamom seeds and mix thoroughly. The aroma at this point is heavenly!
5. Take the pan off the heat and let the mixture cool slightly until it’s safe to handle. It will still be warm, but you should be able to touch it without burning yourself.
6. Grease your hands with a little ghee or oil – this prevents the peda mixture from sticking. Take a small portion of the mixture and shape it into a ball. Gently flatten it into a disc shape.
7. Press a nut (almond, pistachio, or cashew – whatever you prefer!) onto the top of each peda for decoration.
8. Finally, store your pedas in an airtight container. Refrigerate them for a firmer texture, but they taste best served at room temperature.

Expert Tips

• Don’t rush the cooking process. Slow and steady wins the race when it comes to pedas. Cooking on medium heat and stirring continuously ensures a smooth, even texture.
• Check for the right consistency. The mixture should come together and pull away from the sides of the pan. If it’s still too sticky, cook for a couple more minutes.
• Grease your hands well! Seriously, this makes shaping the pedas so much easier.

Variations

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

• Vegan Adaptation: Use plant-based butter and a vegan condensed milk alternative. There are some great options available now!
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: If you really love cardamom, add a little more! You could also experiment with other spices like a pinch of nutmeg or saffron.
• Festival Adaptations: These pedas are perfect for Diwali, Holi, or any festive occasion. You can even add edible silver leaf (varak) for a more luxurious touch. My grandmother always made these for Diwali, and it just wouldn’t be the same without them.

Serving Suggestions

These pedas are delicious on their own, but they also pair beautifully with a cup of masala chai or a glass of cold milk. They’re a lovely little treat to offer guests, or just to enjoy with family.

Storage Instructions

Store the 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 soften a bit in the fridge, so let them come to room temperature before serving for the best texture.

FAQs

Let’s answer some common questions:

• How long do pedas stay fresh? They’re best enjoyed within 3 days at room temperature, or up to a week in the fridge.
• Can I make pedas ahead of time? Absolutely! You can make them a day or two in advance and store them in the fridge.
• What is the best type of milk powder to use? Full-fat milk powder gives the richest flavour and texture, but you can use skimmed milk powder if you prefer.
• Can I add other nuts or flavourings? Definitely! Feel free to experiment with different nuts, rose water, or even a little cocoa powder.
• Why is my peda mixture too soft/too hard? If it’s too soft, you likely haven’t cooked it long enough. Cook for a few more minutes, stirring constantly. If it’s too hard, you may have overcooked it. Unfortunately, there’s not much you can do to fix it at that point, but it will still taste good!

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