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+ servings

Milk Peda | Doodh Peda

Milk Peda is a melt in mouth, gummy sweet made by simmering milk powder with condensed milk, shaped into discs and garnished with nuts. Milk Peda is a treat to sweet lovers and made commonly during Diwali. Milk Peda Recipe is published in this post with step by step pictures.
Prep Time10 minutes
Cook Time20 minutes
Total Time25 minutes
Servings8 Pedas
AuthorSharmilee J

Ingredients

  • 1/2 cup condensed milk
  • 3/4 cup milk powder
  • 2 teaspoon melted ghee
  • 4 strands saffron
  • 8 nos pistachios chopped finely
  • 1 tablespoon milk

Instructions

  • Soak saffron in warm milk and set aside.
  • Chop the pistachios finely, keep aside.
  • In a pan add condensed milk, milk powder and saffron milk.
  • Mix well so that there are no lumps, this should be done even before switching on the flame.
  • Now switch on the flame and keep cooking. It will first become thick, add ghee and keep cooking till it start to leave the sides of the pan.
  • Once it starts leaving the sides of the pan, keep stirring.
  • Keep cooking until you see a thick mass slightly sticky, try to take a small portion roll it and check, you should be able to form a ball. This is the correct stage.
  • Switch off and let it cool down for 15 mins.
  • When it is still warm, first your hands with ghee then pinch  small lemon sized portion.
  • Slightly flatten it. Make a small dent in the centre, add chopped pistachios and arrange in a clean plate.
  • Repeat the same until the entire mixture finishes. Leave it to set at least for an hour.
  • You can even refrigerate it for a while. It will look moist for a while then will become dry after an hour or so. The pedas will be chewy while shaping them but after an hour you will get the perfect texture.
  • Cool down and store Milk Peda in airtight container.

Notes

  • My milk powder was smooth so I didn't grind it.If your milk powder is little coarse then grind it once to get a smooth powder.
  • Don't panic if the mixture doesnt hold together to form a ball, just cook further for a while again and then try.Once the mixture is switched off it will look a bit runny, leave it to rest by the time it hardens and makes it easy to shape.
  • I used half of the mixture for making chocolate peda.
  • For this measure you will get 15 small pedas in total.The number of pedas depends on the size you make too.
  • If the mixture is dry and if it cracks when you shape them, add little milk mix well to get a smooth texture but if you add milk shelf life will be less.
    It will look shiny and sticky while making balls, so grease your hands well while shaping them.
  • It takes at least an hour to get set to get the perfect texture. If you taste it once you shape them the taste will be good but the texture will be chewy so always let it rest for an hour before serving.
  • If you refrigerate it,  bring to room temperature while serving else the pedas will be hard.
  • Always cook in low flame to avoid burning at the bottom.
  • Keeps well for about a week even without refrigeration.
Nutrition Facts
Milk Peda | Doodh Peda
Amount Per Serving (75 g)
Calories 561 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 16g100%
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 86mg29%
Sodium 281mg12%
Potassium 1009mg29%
Carbohydrates 63g21%
Fiber 0.5g2%
Sugar 61g68%
Protein 20g40%
Vitamin A 692IU14%
Vitamin C 8mg10%
Calcium 671mg67%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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