- Creamy and rich peda is a delightfully sweet fudge-like confection often found in Indian shops and made traditionally with khoya (dried milk solids), sugar, nuts and fragrant spices. But this popular treat is surprisingly easy to make at home! Here you’ll find step-by-step instructions with photos to prepare a simple doodh peda recipe (milk peda) anytime you like.
Peda Recipe
Make Khoya Mixture
1. First grate 200 to 205 grams (about 7.05 oz) of homemade or store bought khoya. You will need 1 cup tightly packed grated khoya.
Add this to a deep pan or kadai. Use a heavy and thick bottomed pan so that the khoya mixture does not brown or burn at the bottom.
2. Add ½ cup sugar (125 grams) and ½ teaspoon cardamom powder.
3. Set the heat to low. Then mix in the khoya with the sugar.
4. Mix evenly and very well.
5. Now add 2 to 3 tablespoons milk.
Cook Peda Mixture
6. Mix well. You will see the sugar melting and the mixture becomes more of a liquid.
7. Simmer the mixture on low heat while stirring continuously.
8. You have to stir non-stop so that the mixture does not get browned or stick to the bottom of the pan with a wooden spatula.
9. Soon the mixture will start to bubble as you stir.
10. Continue to stir and cook until the mixture thickens, and starts to pull away from the side of the pan.
11. In the below photo you can see how the mixture has thickened, condensed and leaves the side of the pan. The color will also change.
Cool Doodh Peda Mixture
12. Immediately pour the entire molten peda mixture onto a steel plate or tray. It should be thick but still spread a bit. Be sure that you do not overcook the peda before attempting to pour, or the fudge will become chewy.
13. Let the mixture cool to room temperature.
14. In the below photo the mawa peda mixture has become lukewarm.
Shape Peda
15. Now take small portions from the lukewarm peda mixture and roll them into small-to-medium balls. They should be about the size of a small to medium lime.
16. Place a few slivered pistachios or almonds on top of each milk peda ball.
17. With a peda maker or peda press, gently press each ball to flatten and shape the milk fudge. If you don’t have a peda maker you can simply use a flat-bottomed bowl or a small steel glass to press them into a thick disc shape.
You can also roll the mixture in balls between your palms and then flatten them. Press lightly a few almonds or pistachios on top in the center.
18. You can also top with additional nuts, if you like.
19. Enjoy right away or store the milk peda for a few hours at room temperature and then serve later.
Refrigerate leftovers in the fridge in an air-tight container for about a week. Peda can be eaten at room temperature or cold.
You can also make a large batch and gift them for Diwali or any Indian festival in decorative boxes.
Expert Tips
- Forming peda spheres: I suggest you lightly spread some ghee on your hands while forming the round peda balls.
- Pan type: Use a heavy pan as you do not want the khoya mixture to turn brown or burn. I have here used an enameled cast iron skillet from Le Creuset. As you see in my step-by-step photos, it works nicely. You can also use a heavy steel kadai.
- Nuts: Use your choice of nuts to make this doodh peda recipe. Pistachios and almonds are classic options.
- Flavorings: I love to include traditional cardamom powder in these treats. However, feel free to use saffron, rosewater, or a combination of cardamom and your favorite flavorings.
- Cooking: If your peda fall flat or lose their shape soon after being rolled or stamped or feel sticky, you likely undercooked the mixture. Gather it all back together in the pot and heat again on low, and cook for another 2 to 3 minutes while stirring. Then repeat the pouring, cooling, shaping and stamping process.
