Milk Peda is a popular Indian sweet made from milk, sugar, and cardamom. It is soft, rich, and often garnished with nuts or saffron. Here’s a simple recipe to make Milk Peda at home
Milk Peda
Milk Peda is a popular Indian sweet made from milk, sugar, and cardamom. It is soft, rich, and often garnished with nuts or saffron. Here’s a simple recipe to make Milk Peda at home
Ingredients
Instructions
Instructions for Prepare the Milk Base
- Heat 1 tablespoon of ghee in a heavy-bottomed pan.
- Add the milk and bring it to a boil. Lower the heat and let it simmer, stirring occasionally, until it reduces to half.
Add Milk Powder
Add the milk powder to the reduced milk, stirring continuously to avoid lumps. This will thicken the mixture.
Sweeten the Mixture
Add sugar and mix well. The mixture will become slightly runny as the sugar melts. Continue cooking and stirring until it thickens again.
Flavor the Peda
- Add the cardamom powder and saffron strands (if using). Mix well.
- Continue to cook until the mixture starts leaving the sides of the pan and forms a dough-like consistency.
Shape the Peda
- Remove the mixture from the heat and let it cool slightly.
- Grease your palms with ghee, and take small portions of the mixture.
- Roll them into smooth balls and flatten them slightly to form pedas.
- Garnish with chopped nuts.
Set and Serve
- Let the pedas cool completely and set before serving.
- Store them in an airtight container at room temperature for up to a week.
Enjoy your homemade Milk Peda, a rich and delicious treat for any occasion!
Servings 5
- Amount Per Serving
- Calories 411kcal
- % Daily Value *
- Total Fat 17g27%
- Saturated Fat 12g60%
- Trans Fat 0.4g
- Total Carbohydrate 51g17%
- Sugars 32g
- Protein 13g26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Notes on Making Milk Peda
Use Full-Fat Milk: Full-fat milk gives the peda a rich and creamy texture. Avoid using low-fat milk, as it might affect the taste and consistency.
Avoid Lumps: When adding milk powder to the reduced milk, stir continuously to avoid lumps. You can sift the milk powder beforehand for a smoother mix.
Consistent Stirring: Keep stirring the mixture to prevent it from sticking to the bottom of the pan and burning. A heavy-bottomed pan works best.
Adjust Sweetness: The amount of sugar can be adjusted to your preference. You can start with less and add more if needed.
Cool Before Shaping: Let the mixture cool slightly before shaping the pedas. If it’s too hot, it might be difficult to handle.
Shape Variation: You can use molds to create different shapes or even press a design using a fork or spoon for a decorative touch.
Storage: Milk Peda stays fresh at room temperature for about a week. For longer storage, refrigerate them in an airtight container.