Traditional Indian Milk Peda Recipe – Cashew, Cardamom & Saffron Delight

Last Updated on 2 months by Neha Deshmukh

Traditional Indian Milk Peda Recipe – Cashew, Cardamom & Saffron Delight

Introduction

Oh, peda! Just the word brings back so many childhood memories of festivals and special occasions at my grandmother’s house. These little milk sweets are the definition of comfort food for me. They’re rich, fragrant, and melt-in-your-mouth delicious. Today, I’m sharing my family’s treasured recipe for traditional Indian Milk Peda – a cashew, cardamom, and saffron delight that’s sure to become a favorite in your home too! It’s a little bit of effort, but trust me, the reward is so worth it.

Why You’ll Love This Recipe

This peda recipe isn’t just about sweetness; it’s about the beautiful blend of flavors and textures. The creamy milk base, the crunch of the nuts, and the warm aroma of cardamom and saffron… it’s a truly sensory experience! Plus, it’s a fantastic recipe to make with family – little hands can definitely help with chopping nuts (with supervision, of course!). It’s perfect for gifting, celebrating, or simply enjoying with a cup of chai.

Ingredients

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

• 200 grams sweetened condensed milk
• 2 cups (480ml) whole milk
• 6 cashews, chopped
• 10 pistachios, chopped
• 8 almonds, chopped
• 0.5 teaspoon cardamom powder
• 10-12 strands saffron
• 2 tablespoons chironji seeds
• 1 pinch nutmeg powder

Ingredient Notes

Let’s talk ingredients! A few things make all the difference in this recipe.

• Whole Milk: Don’t skimp on the whole milk! It really contributes to the richness and creamy texture of the pedas. You can use other types of milk, but the result won’t be quite as decadent.
• Condensed Milk: Use a good quality sweetened condensed milk. It’s the base of the sweetness, so a flavorful one makes a big difference.
• Spices: The spices are where the magic happens! Freshly ground cardamom is best, and a generous pinch of saffron adds a beautiful color and aroma. Chironji seeds have a unique, almond-like flavor – we’ll talk more about those later. And just a hint of nutmeg ties everything together.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a heavy-bottomed skillet (this is important to prevent sticking!), combine the 200 grams of condensed milk with the 2 cups of whole milk. Give it a good stir until everything is smooth and well combined.
2. Place the skillet over low heat. Now, this is where patience comes in! We’re going to simmer this mixture for about 20-25 minutes. Stir every 3-4 minutes to prevent it from sticking and burning. You’ll notice it gradually thickening.
3. While the milk mixture is simmering, let’s prep the nuts. Roughly chop the cashews, pistachios, and almonds. I like to keep them a little chunky for a nice texture.
4. Once the milk mixture has thickened considerably (it should coat the back of a spoon), it’s time to add the goodies! Add the chopped nuts, cardamom powder, saffron strands, chironji seeds, and a pinch of nutmeg powder. Stir well to distribute everything evenly.
5. Simmer for just one more minute, stirring constantly, to let the flavors meld together. Then, turn off the heat.
6. Now, you can either serve the peda warm or let it chill in the refrigerator. If you chill it, it will firm up even more. Garnish with a few slivered nuts before serving – it makes them look extra special! Leftovers can be stored in the fridge for up to 3 days.

Expert Tips

• Heavy-Bottomed Pan: Seriously, don’t skip this! It’s crucial for preventing the milk from scorching.
• Constant Stirring: It might seem tedious, but stirring frequently is key to a smooth, creamy peda.
• Consistency Check: The mixture is ready when it pulls away from the sides of the pan and coats the back of a spoon.

Variations

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

• Vegan Peda Adaptation: My friend, who’s vegan, loves making these with plant-based milk (like almond or soy) and a vegan condensed milk alternative. It works beautifully!
• Gluten-Free: Good news! This recipe is naturally gluten-free, so everyone can enjoy it.
• Spice Level: If you’re a cardamom lover like me, feel free to add a little more! You can also adjust the amount of nutmeg to your liking.
• Festival Adaptations: These pedas are perfect for Diwali, Holi, or any special occasion. You can even add edible silver leaf (varak) for an extra festive touch.

Serving Suggestions

Peda is wonderful on its own, but here are a few ideas to elevate the experience:

• Enjoy with a warm cup of masala chai.
• Serve as part of a festive sweet platter.
• Gift them to friends and family – they’ll be so impressed!

Storage Instructions

Store leftover pedas in an airtight container in the refrigerator for up to 3 days. They might firm up a bit when chilled, but they’ll still be delicious!

FAQs

Let’s answer some common questions:

• What is the best type of milk to use for Milk Peda? Whole milk is definitely recommended for the richest flavor and creamiest texture.
• Can I make Milk Peda ahead of time? Yes, you can! They actually taste even better after a day or two in the fridge.
• How do I prevent the Peda mixture from sticking to the pan? Use a heavy-bottomed pan and stir frequently.
• What are Chironji seeds and can I substitute them? Chironji seeds have a unique almond-like flavor. If you can’t find them, you can substitute with a tablespoon of slivered almonds, but the flavor won’t be quite the same.
• How can I adjust the sweetness level of the Peda? You can slightly reduce the amount of condensed milk, but keep in mind that it’s a key ingredient for texture as well.