Milk Peda: A Soft & Milky Festive Sweet

Name: How to Make Milk Peda: A Soft & Milky Festive Sweet | Easy & Delicious Milk Peda: A Soft & Milky Festive Sweet Recipe
Total time: 10 min
Yield: 1
Cuisine: indian

Milk Peda is a classic Indian sweet made with milk, sugar, ghee, and cardamom, shaped into small discs and often garnished with pistachios or saffron. Rich, soft, and melt-in-the-mouth, it is a festive favorite.

prep time 10 Mins

cook time

chef Ankita Singh

Peda is one of the most popular Indian sweets, widely offered during Diwali, Raksha Bandhan, Janmashtami, Ganesh Chaturthi, and weddings. Traditionally, peda is made by simmering milk for hours until it thickens to khoya (mawa), then mixing it with sugar, cardamom, and ghee.

Modern versions make use of khoya (milk solids), milk powder, or even condensed milk to save time while still keeping the authentic taste. The dough-like mixture is shaped into small discs and decorated with saffron strands, chopped pistachios, or almonds.

Soft, sweet, and aromatic, Milk Pedas are perfect for celebrations and also make great edible gifts. They store well and can be made ahead of festivals.

Step 1

Cook Base

Khoya Method: Heat ghee in a non-stick pan, add grated khoya, and sauté for 3–4 minutes. Add sugar and cook on low flame until mixture thickens. Add cardamom and saffron milk. Cook until it forms a soft dough.
Milk Powder Method: Heat ghee, add condensed milk and milk powder, stir continuously until mixture thickens into a dough-like consistency. Add cardamom powder.

Step 2

Cool & Shape

Transfer mixture to a greased plate and let it cool until warm enough to handle.
Grease palms with ghee, take small portions, and shape into round balls, then flatten slightly into discs.

Step 3

Garnish & Serve

Press a pistachio or almond slice on top of each peda.
Serve fresh or store in airtight containers.

Tips and Tricks

Do not overcook the mixture; it will harden and become crumbly. Remove when soft but holding shape.
Always shape pedas while mixture is warm — it hardens when completely cool.
For a richer taste, add a tsp of kewra or rose water.
Pedas stay good for 3–4 days at room temperature or 7–8 days refrigerated.
For coloured pedas, add a pinch of saffron or natural food colour.

Frequently Asked Questions

Yes, but it requires boiling full-fat milk for 1–2 hours until it reduces to khoya.

Overcooking the mixture removes too much moisture, making pedas dry. Always cook on low heat and stop when it’s just dough-like.

Yes, jaggery can be used, but add after removing the mixture from heat to avoid curdling.

Both use milk solids, but peda is shaped into small discs, while barfi is cut into squares/diamonds.

Calories 120 Kcal

Total Fat 6 g

Carbs 15 g

Protein 3 g

ESSENTIAL ITEMS

1 cup Khoya (mawa, grated)

0.5 cup Sugar

2 tbsp Ghee

0.5 tsp Cardamom powder

2 tbsp Chopped pistachios/almonds

1 cup Milk powder

0.5 cup Condensed milk

2 tbsp Ghee

OPTIONAL

piece Saffron strands

Recipe by:

Ankita Singh

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Milk Peda: A Soft & Milky Festive Sweet

Tips and Tricks

Frequently Asked Questions

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