Peda Recipe

Easy peda recipe in 15 minutes. This is a quick and instant version of making classic doodh peda with just 5 ingredients.

Soft, rich and melt in mouth peda without several hours of stirring! Perfect Indian sweet for Diwali, Holi, Rakshabandan.

Peda is a traditional Indian sweet prepared with milk and sugar, yes authentic recipe just uses these two ingredients.

Milk is first simmered for hours to collect the milk solids known as khova or mawa.

This khova is sauteed with sugar and shaped into flat discs. This Indian sweet has a soft melt in mouth texture and a very delicate flavor.

Doodh peda is a popular and most loved sweet often exchanged between family and friends for festivals like Diwali, Holi, Ganesh Chaturthi.

While the traditional method of this recipe takes literally hours, here I am sharing a super easy instant peda recipe that you can make in 15 minutes flat.

Along with recipe I am sharing all the tips, tricks and troubleshooting, so that you can make perfect halwai style melt in mouth rich peda every single time 🙂

You can make this recipe very easily even if you are beginner. Indian sweets making can sometimes be intimidating, cook time, consistency of sugar syrup etc may look too complex especially for beginners.

But not this recipe, here no sugar syrup required and you can check the consistency of peda with a small easy step.

Whenever I need to make quick sweet or dessert I have few recipes in my kitty. This easy milk peda, kalakand, kaju katli, badam kheer, apple kheer are my easy go to Indian sweets in less than 30 minutes!

Apart from being from delicious and rich, these also look very elegant and are easy to pack. I love gifting these sweet treats in pretty packages for festivals.

You can easily vary the flavors and make an assorted box, even make them in fun shapes, use moulds, use colors and make these more interesting.

Do try this easy 15 minutes sweets and enjoy!

This Doodh Peda Is

Easy, quick and simple to make

Only 6 ingredients

Indian sweets in 15 minutes!

Vegetarian & gluten free

Tastes just like traditional soft peda

Rich, soft and melt in mouth.

Ingredients

Milk powder- The key ingredient for this recipe is milk powder. Use full fat ones for best results. Milk powder combined with condensed milk is the quick or instant khoya or milk solids for this recipe.

Sweetened Condensed milk– Full fat condensed milk when mixed and cooked with milk powder, behaves just like khoya. As we are adding a good amount of condensed milk there is no need for sugar.

Ghee– A small amount of ghee for flavor and ease of cooking.

Flavorings– There are many ways you can flavor this peda, here I have used cardamom and saffron. Saffron being my favorite I like to add it in my sweets as well as beverages like saffron milk.

See notes for more ideas.

Garnishing– Slivered pistachios, dried rose petals and almonds. See notes for more ideas.

How To Make Peda With Milk Powder?

Soak a good fat pinch of saffron in 2 tablespoons warm milk.

In a heavy pan or pressure cooker base, combine and mix 2 tablespoons ghee, 3/4 cup milk powder, 400 grams condensed milk and saffron soaked milk.

Whisk very well to combine and start cooking in low heat.

Mix well, continue to cook in low heat for 5-6 minutes. Add the crushed cardamom pods or 1/2 teaspoon cardamom powder.

Cook further for 8-12 minutes or until the peda mixture starts to leavea the sides of the pan.

To check the consistency of peda mixture, drop a small amount of mixture on a pate and let cool for few seconds. Now try shaping it into a ball and if the mixture holds shape, it is done. Else you should continue to cook for 3-4 minutes.

Once the correct consistency has been reached, turn off the heat but keep stirring for a minute or two.

Now transfer the doodh peda mixture to a parchment paper or a plate and let cool for 5 minutes.

After the peda mixture has cooled enough to handle yet warm to touch, knead well for 2 minutes to make it smooth.

Using a small cookie scoop or a tablespoon as measure remove equal sized portions and shape into a smooth ball.

Make some patterns with a peda press if you have one. Else just flatten each disc slightly with hand.

Shape all the mixture in the same way and arrange on a plate.

Let them set at room temperature for 30 minutes before serving.

Store doodh peda in airtight containers.

Storage

This milk pedas stay good for upto 2-3 days at room temperature.

You can refrigerate for 1-2 weeks and freeze for 3 months.

Flavor Variations

You can make this peda recipe with milk powder in many flavors.

Chocolate peda– Add 2 tablespoons cocoa powder to the mixture and reduce milk powder by two tablespoons. You can add vanilla extract or cinnamon powder while making chocolate peda

Rose Pistachio peda– add 1 tablespoon rose syrup or few drops of rose extract and garnish the peda with pistachio slivers.

Kesar malai peda– Add 2 tablespoons fresh cream and increase the milk powder by 1/4 cup. Add saffron for flavor.

Recipe Notes

Use good quality fresh full fat milk powder for best taste like for any indian sweets.

Do not vary the proportions given in the milk peda recipe for perfect melt in mouth ones.

If the peda mixture is not cooked properly the peda will have chewy texture instead of melt in mouth fudgy texture.

You will have to knead the mixture while it is still warm to get smooth peda. If the mixture cools down you will not be able to knead.

If this peda mixture is very loose and if you are unable to shape, just return it to the hot pan and cook for 2-3 minutes.

I hope you will try this easy recipe and enjoy as much as we did. Please give a star rating ★ in the recipe card below. Follow us on Pinterest , Instagram, Facebook   for more recipes and ideas.

Recipe