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5 from 2 votes

Doodh Peda Recipe

Peda is a delicious and popular Indian sweet recipe with milk solids and sugar. These are made for special occasions, festivals like Diwali. Easy vegetarian recipe.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dessert, sweet
Cuisine: Indian
Keyword: peda recipe
Servings: 20 doodh pedas
Calories: 102kcal
Author: Harini


  • 2 tablespoons ghee
  • 3/4 cup milk powder
  • 400 grams sweetened condensed milk
  • few saffron strands
  • 1/4 teaspoon rose water optional
  • 4 green cardamoms, pounded OR 1/2 teaspoon cardamom powder
  • almond, pistachio slivers to garnish
  • 2 tablespoons milk


  • Soak a fat pinch of saffron in 2 tablespoons warm milk.
  • In a heavy pan or pressure cooker base, combine 2 tablespoons ghee, 3/4 cup milk powder, 400 grams condensed milk and saffron soaked milk.
  • Whisk very well to combine, start cooking in low heat.
  • Mix well and continue to cook in low heat for 5-6 minutes. Add crushed cardamom pods or cardamom powder, rose water if using
  • Cook further for 8-12 minutes or until the peda mixture leaves the sides of the pan.
  • To check the consistency, drop a small amount of mixture on a pate and let cool for few seconds. Now try shaping into a ball and if the mixture holds shape, it is done. Else continue to cook for 3-4 minutes.
  • Once the correct consistency is reached, turn off the heat but keep stirring for a minute or two.
  • Now transfer the mixture to a parchment paper or a plate and let cool for 5 minutes.
  • After the peda mixture is 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 remove equal sized portions and shape into a smooth ball.
  • Make patterns with a peda press if you have one. Else flatten each disc slightly with hand.
  • Shape all the mixture in the same way.
  • Let set at room temperature for 30 minutes before serving.
  • Store doodh peda in airtight container.


  • Storage- This milk peda stay good for 2-3 days at room temperature. You can refrigerate for 1-2 weeks and freeze for 3 months.
  • Use good quality fresh full fat milk powder for best taste.
  • You can add 1 tablespoon ghee for flavor.
  • Do not vary the proportions given in the milk peda recipe for perfect melt in mouth ones.
  • If the mixture is not cooked properly the peda will have chewy texture instead of melt in mouth fudgy texture.
  • You 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 the 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.


Serving: 20milk pedas | Calories: 102kcal | Carbohydrates: 13g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 44mg | Potassium: 140mg | Sugar: 13g | Vitamin A: 98IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 1mg