Traditional Milk Peda Recipe – Easy Indian Sweet with Cardamom

Last Updated on 4 months by Neha Deshmukh

Traditional Milk Peda Recipe – Easy Indian Sweet with Cardamom

Hey everyone! If you’re anything like me, you have a serious sweet tooth. And if you love Indian sweets as much as I do, then you have to try this traditional Milk Peda recipe. It’s one of those recipes that instantly transports me back to my grandmother’s kitchen – the aroma of simmering milk and cardamom is just pure comfort. It’s surprisingly easy to make, and the results are unbelievably delicious. Let’s get started!

Why You’ll Love This Recipe

This Milk Peda recipe is a classic for a reason. It’s rich, creamy, and perfectly sweet, with a lovely hint of cardamom. It’s a fantastic treat for festivals, special occasions, or just when you need a little something to brighten your day. Plus, it only requires a handful of ingredients! Honestly, once you make these, you’ll be hooked.

Ingredients

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

• 5 cups full-cream milk (approximately 1.2 liters)
• 0.25 cup sugar (approximately 50 grams)
• 0.25 tsp cardamom powder (approximately 1.25 grams)

Ingredient Notes

Let’s talk ingredients for a sec – a few little things can make a big difference!

Full-Cream Milk: The Importance of Quality

Using full-cream milk is key here. It’s what gives the pedas their rich, creamy texture. Don’t even think about using low-fat milk – it just won’t work the same way! The higher the fat content, the better the peda.

Sugar: Adjusting Sweetness Levels

I’ve used ¼ cup of sugar in this recipe, which gives a nice, balanced sweetness. But feel free to adjust it to your liking! If you prefer a less sweet peda, start with 2 tablespoons and taste as you go.

Cardamom Powder: Freshly Ground vs. Store-Bought – A Flavor Comparison

Cardamom is what really elevates these pedas. Freshly ground cardamom has the most vibrant flavor, but good quality store-bought cardamom powder works well too. If you’re using pods, lightly crush them and grind them just before adding to the milk. Trust me, the aroma is worth it!

Step-By-Step Instructions

Alright, let’s get cooking! It looks like a long process, but it’s mostly just watching the milk transform.

1. Pour 5 cups of full-cream milk into a large, heavy-bottomed kadai (or a wide, deep pan).
2. Place the kadai on medium heat and start stirring. This is where the patience comes in! You need to stir constantly to prevent the milk from sticking and burning.
3. Continue stirring until the milk thickens and reduces to a creamy paste-like consistency. This will take about 30-40 minutes. You’ll notice the color changing and the milk becoming noticeably thicker.
4. Once the mixture has thickened, add the sugar and cardamom powder.
5. Keep cooking and stirring until the mixture starts to come together and separate from the sides of the pan, forming a dough-like mass. This is the sign you’ve been waiting for! It will take another 5-10 minutes.
6. Remove from heat and let the mixture cool slightly until it’s manageable to handle.
7. Grease your palms with a little ghee (clarified butter) and shape the mixture into small balls.
8. You can leave them as simple balls, or press them with a peda mold or the back of a fork to create decorative patterns. I love using a fork – it gives them a pretty, rustic look.
9. Let the pedas cool completely before storing.

Expert Tips

Here are a few things I’ve learned over the years to help you make the perfect pedas:

Achieving the Perfect Consistency

The key is to keep stirring! Don’t walk away from the stove. You want the milk to reduce slowly and evenly. The mixture should be thick enough to hold its shape when you try to scoop it up.

Preventing Peda from Sticking

A heavy-bottomed kadai is your best friend here. It distributes heat evenly and reduces the risk of sticking. And remember, constant stirring is crucial! If it does start to stick, lower the heat immediately.

Troubleshooting: What to Do if the Mixture Doesn’t Come Together

If your mixture isn’t thickening after a long time, it could be because the heat is too low. Increase the heat slightly and continue stirring. Also, make sure you’re using full-cream milk!

Variations

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

Vegan Milk Peda Adaptation

My friend, who’s vegan, swears by using cashew milk for this recipe! It takes a bit longer to reduce, but it creates a wonderfully creamy vegan peda.

Sugar-Free Peda Option

You can substitute the sugar with a sugar-free sweetener like stevia or erythritol. Adjust the amount according to the sweetener’s instructions.

Spice Level: Adding a Hint of Saffron

For a touch of luxury, add a pinch of saffron strands to the milk while it’s simmering. It adds a beautiful color and a delicate flavor.

Festival Adaptations: Peda for Diwali, Holi, and Janmashtami

These pedas are perfect for any Indian festival! During Diwali, they’re a classic offering to the gods. For Holi, they’re a sweet treat to share with family and friends. And during Janmashtami, they’re a delicious way to celebrate Lord Krishna’s birthday.

Serving Suggestions

Serve these pedas at room temperature. They’re delicious on their own, or you can pair them with a glass of warm milk or a cup of chai. They also make a lovely gift!

Storage Instructions

Store the pedas in an airtight container at room temperature for up to a week. They can also be refrigerated for longer storage, but they might become slightly firmer.

FAQs

Got questions? I’ve got answers!

What type of milk is best for making peda?

Full-cream milk is absolutely the best! The higher the fat content, the richer and creamier your pedas will be.

How do I know when the milk has reached the right consistency?

The mixture should be thick enough to hold its shape when you try to scoop it up. It will also start to come away from the sides of the pan and form a dough-like mass.

Can I make peda ahead of time?

Yes, you can! They’ll keep well in an airtight container for up to a week.

What if I don’t have a peda mold?

No problem at all! You can simply shape them into balls with your hands, or press them with the back of a fork for a decorative touch.

How can I prevent the peda from becoming hard?

Make sure you store them in an airtight container. If they do become slightly firm, you can microwave them for a few seconds to soften them up.

Enjoy making these delicious Milk Pedas! I hope this recipe brings a little sweetness to your day. Let me know how they turn out in the comments below!