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Milk peda

4 Mins delivery

Milk Peda

Serves 4

65 mins

250 Kcal

Peda is a traditional Indian sweet made out of milk and sugar. This sweet milk has a rich creaminess and an irresistible melt-in-the-mouth texture. It is sought after on festive or celebratory occasions as well as on religious holidays for its simplicity and slightly light flavour. This milk peda recipe is easy to follow and requires only a few simple ingredients, so you can have a delicious sweet to eat whenever you like. The recipe for peda starts by using full-fat milk or khoya, which is nothing but milk solids. It is one of the essential ingredients used in making the peda. If you are using milk, it is boiled and simmered for a very long time and every minute till the mixture thickens to a creamy, dense consistency. The process is indeed time-consuming, but it makes the pedas extremely rich in flavour with authentic taste. Using store-bought khoya saves time without losing flavour. Once the milk becomes thick, sugar is added to it, and the latter is cooked until the mixture is either well kneaded or forms a soft dough-like consistency. Cardamom powder is then added to it to give it a fragrant and sweet smell that perfectly depicts milk's rich taste. When the mixture is slightly cooled, it is given the shape of small, round pedals, often garnished with crushed pistachios or almonds for a festive look. This milk peda recipe turns out sweet, smooth, and mildly flavoured, thereby making it perfect to treat oneself on any given day. The soft, creamy texture and subtle sweetness hits a sweet spot, making it no less than a favourite among both kids and adults. You may serve them as a dessert for your meals or offer them as your festive offering- everyone'll surely love them!

Ingredients required for Milk Peda

1 l milk
1 cup sugar
1 tsp lemon
Ghee
2 tbsp pistachios

Cooking steps for Milk Peda

1
Start by pouring 1 litre of full-fat milk into a heavy-bottomed pan.
2
You want the heavy base because that will provide uniform heat distribution and won't allow your milk to scorch.
3
Pour in the milk, put the pan over medium flame, and when your milk reaches its boil point, slightly reduce the temperature to a gentle simmer.
4
Stir the milk constantly while it is cooking. This is the critical part so that you do not get milk sticking to the pan and then burning at the bottom.
5
Reduce the milk by half. It will take about 30 to 40 minutes. Let it simmer here - patiently, so it thickens appetisingly.
6
Once the milk has reduced to half the original amount, add the lemon juice.
7
Add the lemon juice slowly while continuing to stir the mixture. You will begin to see that the milk is curdling, creating white curds. Hooray!
8
Continue to boil on the high heat and keep stirring continuously.
9
The curds cook further, and as they are thickening up, it usually takes another 10-15 minutes until the milk changes colour, and consistency, up to the point when the mixture should be significantly thickened up.
10
Now, you can add the sugar to your milk mixture. Add ¾ cup sugar and mix well.
11
Bring the mixture to a boil for some more minutes, allowing the sugar to dissolve completely.
12
It is expected that the mixture will thicken up and begin pulling away from the sides of the pan, leaving minimal or no water.
13
Now, continue cooking until the mixture has achieved an appetising yellow colour. At this stage, you will start to notice that your peda mixture is developing just perfectly.
14
Now, continue stirring until there is no water left and then until it is thick enough to take the shape.
15
Once it reaches the thickness you want, take it off the stove. Cool down in the pan itself. Once it cools, it will still be setting, and it'll become thick to a similar khoya-like texture.
16
That cooling time is important because that's where all the flavours blend in appetisingly.
17
Once this mixture cools down sufficiently, then it is time to shape the pedas.
18
Grease your hands lightly with a little ghee so that the mixture will not stick to your hands. Take a small quantity of the thickened milk mixture and shape it into the form of a small lemon-sized ball.
19
Once you shape the ball, take the peda, and gently press down to flatten it somewhat.
20
Using your finger, make a small hole at the center of the peda. This does permit you to put your toppings in and also gives it a touch of decorativeness.
21
Now, prepare the garnishing: chop some pistachios finely. Place a few chopped pistachios atop each peda and gently press it in.
22
This not only makes the pedas look appetising but also develops the crusty texture to complement the creamy one.
23
Having all the pedas shaped and garnished, now refrigerate them.
24
The serving of milk pedas is cold; it enhances their taste, and they are also quite refreshing during hot days.
25
recipe of Milk Pedas will indeed have fun festivals and celebrations.
26
Have them as your sweet daily indulgence, and share your homemade recipe with family and friends! Enjoy the rich, creamy goodness that this traditional Indian sweet has in store for

Shop Ingredients

Milk (1 L)

Ghee

389

311

314

563

635

718

360

597

134

589

Sugar (1 cup)

235

294

256

Lemon (1 Tsp)

Pistachios (2 Tbsp)

336

449

349

480

499

715

FAQs

What ingredients would be required for Milk Peda?

To make Milk Peda, you would require only a few ingredients: 2 cups of milk powder, 1 cup of condensed milk, two tablespoons of ghee or clarified butter, and 1/2 teaspoon of cardamom powder that would be used to flavour the Peda. You could add chopped nuts on top: pistachio or almond, to garnish and add some texturing while making it even more nutrient-rich. Such simple ingredients come together to make an exceptionally rich and delicious sweet treat.

How to make the perfect textured Milk Peda?

To get the perfect texture of the Milk Peda, it is a must that this mixture should be prepared over low heat. The milk powder condensed milk and ghee in a pan brings about constant stirring until it thickens up and starts coming off the sides of the pan. This takes 10-15 minutes. Once it cools a bit, it can be kneaded to get it smooth to form small round balls finally or discs.

How should we store Milk Peda? How long can they be kept for?

Allow Milk Peda to cool completely after preparing them. Then, store them in an airtight container at room temperature for up to 4-5 days. In case you want them for a longer period, then store them in the refrigerator where they can be kept for up to 2 weeks. Of course, ensure they are brought to room temperature before serving because they taste slightly warm best!