Doodh Peda Recipe | How To Make Peda | Milk Peda Recipe

doodh peda recipe

Doodh Peda Recipe: This peda recipe with khoya or mawa is a popular Indian sweet. Milk peda can be found in any miThai shop in India. Making peda with khoya is simple, quick, and takes little time. These milk pedas taste exactly like the pedas you get in Thai restaurants.

There are many different types of peda that can be made by combining different dry fruits, flavourings such as saffron or cardamom powder or rose water, and other ingredients such as milk powder or coconut.

Peda is traditionally made with khoya or mawa. This recipe post explains how to make peda with khoya using the basic method. Mawa, also known as khoya, is made from evaporated and dried milk solids and is used to make a variety of Indian sweets, including:

doodh peda recipe

Doodh Peda Recipe, How To Make Peda | Milk Peda Recipe

Manita
This peda recipe made with khoya or mawa is one of the popular Indian sweets. You will get milk peda in any miThai shop in India. Making peda with khoya is easy, quick and does not take much time.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Dessert
Cuisine Indian
Servings 12 peda
Calories 1272 kcal

Ingredients
  

  • 200 grams grated khoya 1 cup tightly packed grated khoya (mawa or evaporated and dried milk solids)
  • 1/2 tsp cardamom powder
  • 2-3 tbsp milk
  • 3-4 pistachios or almonds  thinly sliced

Instructions
 

For peda mixture

  • To begin, grate or crumble 200 to 205 grammes khoya. In a heavy kadai or pan, heat the grated khoya. 1 cup tightly packed grated khoya is required. You can make your own khoya or buy it from a store. I used khoya instant.
  • 1/2 cup sugar (125 g) and 1/2 teaspoon cardamom powder
  • Place the pan over a low flame on the stove.
  • Then thoroughly combine the khoya and sugar.
  • After that, add 2 to 3 tablespoons milk. Combine thoroughly.
  • You will notice the sugar melting and the mixture becoming liquid.
  • Continue stirring and simmering the peda mixture. You must constantly stir so that the mixture does not brown from the bottom.
  • The mixture will begin to bubble if you stir it frequently.
  • Cook, stirring constantly, until the mixture thickens and leaves the sides of the pan.
  • Then quickly pour the entire peda mixture into a steel plate or tray. The mixture will still be molten when you pour it, but it will have thickened. If you overcook the pedas, they will become chewy.
  • Allow it to warm up at room temperature.

Making Doodh Peda

  • Roll small portions of the lukewarm peda mixture into small to medium balls.
  • Top each peda ball with a few slivered pistachios or almonds.
  • Press each ball with a peda maker to create a unique design on top of it. If you don't have a peda maker, simply form the mixture into balls and flatten them. Top with a few almonds or pistachios.
  • Using the peda maker, create a design on all doodh peda. If the doodh peda fall flat and do not hold their shape, they are undercooked. Gather the mixture and reheat in the pan for 2 to 3 minutes, or until the mixture leaves the sides of the pan.
  • You can now store the milk peda at room temperature for a few hours before serving. Refrigerate any leftovers. This recipe makes 12 medium-sized doodh pedas.

Notes

This peda recipe can be doubled, tripled, or halved.
You can use any nuts you want for the nuts.
I used cardamom powder to add flavour. You can also use saffron powder or a combination of saffron and cardamon powder. Rose water can also be added.
Pedas can have a smooth or grainy texture depending on the type of khoya used.
This peda recipe can be doubled, tripled, or halved.
To make this doodh peda recipe, you can use either traditional mawa or instant khoya. I used the instant khoya that I mentioned two days ago. Making instant khoya is faster and easier than making mawa the traditional way.
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