Easy Milk Powder Peda Recipe – Indian Sweet with Cardamom & Ghee

Last Updated on 2 months by Neha Deshmukh

Easy Milk Powder Peda Recipe – Indian Sweet With Cardamom & Ghee

Hey everyone! If you’re craving a little sweetness and a whole lot of Indian flavor, you’ve come to the right place. Today, I’m sharing my go-to recipe for Milk Powder Pedas. These little treats are so easy to make, and they always disappear quickly – trust me! I first made these when my niece was visiting, and she absolutely loved helping roll them out. It’s become a little tradition now!

Why You’ll Love This Recipe

These pedas are perfect for so many reasons. They require minimal ingredients, come together in under 30 minutes, and are unbelievably delicious. Plus, the aroma of cardamom and ghee filling your kitchen is just heavenly. They’re a fantastic way to satisfy your sweet tooth without spending hours in the kitchen. Honestly, who doesn’t love a quick and easy Indian sweet?

Ingredients

Here’s what you’ll need to make these delightful Milk Powder Pedas:

• 1 cup Milk Powder (approx. 100g)
• ½ cup Boiled Milk (room temperature) (approx. 120ml)
• ½ cup Condensed Milk (approx. 170g)
• 2 tbsp Ghee (approx. 30ml)
• ½ tsp Cardamom Powder (approx. 2.5g)

Ingredient Notes

Let’s talk ingredients! Using good quality milk powder really makes a difference – it impacts the final texture and flavor. I prefer full-fat milk powder for a richer peda.

Ghee is essential for that authentic Indian flavor. It adds a beautiful aroma and a lovely, melt-in-your-mouth texture. If you’re new to ghee, it’s clarified butter, and you can find it at most Indian grocery stores or online.

Cardamom is the star spice here! It gives these pedas that classic, fragrant taste. You can adjust the amount to your liking, but I find ½ tsp is just perfect.

Now, pedas come in so many regional variations! Some people add saffron for a beautiful color and delicate flavor. Others incorporate chopped nuts like pistachios or almonds for added texture. In some parts of India, you’ll find pedas flavored with rosewater or even kewra essence. Feel free to experiment and make them your own!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a bowl, combine the milk powder and boiled milk. Mix well until you have a smooth, lump-free paste. Set this aside.
2. Next, heat the ghee in a non-stick pan over low-medium heat. Add the condensed milk and stir continuously for about 2-3 minutes. This prevents it from sticking and burning.
3. Now, add the milk powder paste to the pan. Keep stirring! This is where your arm gets a little workout, but it’s worth it.
4. Continue to cook the mixture on low-medium heat, stirring constantly, until it starts to thicken and pulls away from the sides of the pan. This usually takes around 8-10 minutes.
5. To check if it’s ready, take a small portion of the mixture and try to roll it between your palms. If it doesn’t stick, it’s done!
6. Transfer the mixture to a greased plate or tray. Let it cool slightly until it’s manageable to handle.
7. Once it’s cool enough, shape the mixture into small rounds. You can use a peda mould for a perfect shape, or just use your hands.
8. Finally, let the pedas set overnight for the best texture. This allows them to firm up and become deliciously chewy.

Expert Tips

• Don’t rush the cooking process! Cooking on low-medium heat is key to preventing the mixture from burning.
• Stir, stir, stir! Constant stirring is essential to ensure the peda mixture cooks evenly.
• Greasing the plate is super important. It prevents the peda mixture from sticking and makes it easier to transfer.
• If the mixture seems too dry, add a teaspoon of milk at a time until it reaches the desired consistency.

Variations

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

• Vegan Adaptation: Use plant-based ghee and a milk powder alternative made from oats or almonds. It works surprisingly well! My friend, who’s vegan, swears by this version.
• Gluten-Free: This recipe is naturally gluten-free, so you don’t need to worry about any substitutions.
• Spice Level: If you love cardamom, feel free to add a little more! You could also experiment with a pinch of nutmeg or a tiny bit of saffron.
• Festival Adaptations: Pedas are a popular offering during Janmashtami and Diwali. You can decorate them with edible silver leaf (varak) for a festive touch.

Serving Suggestions

These pedas are delicious on their own, but you can also serve them with a glass of warm milk or a cup of chai. They’re perfect for a sweet treat after a meal or as a festive offering.

Storage Instructions

Store the 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 a little firmer.

FAQs

1. Can I make peda without condensed milk?

Yes, you can! You’ll need to use sugar instead, and adjust the amount of milk accordingly. It’s a bit trickier, but definitely doable.

2. What if my peda mixture is too soft?

If the mixture is too soft, continue cooking it on low heat, stirring constantly, until it thickens. You can also add a tablespoon of milk powder to help absorb some of the moisture.

3. How can I achieve a smoother texture in my pedas?

Make sure your milk powder is finely ground and that you mix it thoroughly with the boiled milk to create a smooth paste. Also, cooking the mixture for a sufficient amount of time will help it develop a smoother texture.

4. Can I add nuts or saffron to this recipe?

Absolutely! Feel free to add chopped pistachios, almonds, or a pinch of saffron to the mixture while it’s cooking.

5. How long does it take to make milk powder peda from start to finish?

From start to finish, it takes about 20-25 minutes of active cooking time, plus overnight setting time for the best texture.