Milk Peda – is a popular traditional Indian sweet recipe often made during Diwali or Rakhi Pounami/Raksha Bandhan. The instant or shortcut method I am sharing here is a great way to try without sweating in the kitchen for hours. We are making 2 sweet dishes with 1 recipe here. cool, right? This sweet can be made in many ways.. my recipe doesn’t require any condensed milk. Traditionally peda is made by simmering the milk for prolonged hours to obtain milk solids, known as khoya or mawa, then it is sweetened. It takes several hours to make and requires attention.

This sweet is always available in sweet shops / mithai dukan all year round. Doodh Peda has been my favorite sweet since childhood. My father used to bring me all my favorites like Doodh Peda, Dil pasand, Curry Puff and 5 star chocolate until I got married. After coming to US, I missed all those moments. I felt very very happy when I tried this recipe and it turned out exactly same as the peda I tasted back in India! I literally jumped up in the air when I got it perfectly.. and the best part is, it takes just 10 minutes to make this sweet! How awesome is that!! You can make this sweet instantly whenever you want with only 4 simple ingredients!

Let’s get into the recipe..

How to make 2 Types of Milk Peda

PREP TIME: 0 MINS COOK TIME: 10 MINS TOTAL TIME: 10 MINS COURSE: SWEETS /DESSERTS CUISINE: INDIAN MAKES: 17

Ingredients

milk powder – 2 cups
milk – 1/2 cup
sugar – 1/2 cup
ghee (clarified butter) – 3 tbsp
unsweetened cocoa powder – 1-2 tbsp

Instructions

Add ghee, milk and sugar in a pan. Stir until sugar melts.
Add milk powder in batches and keep stirring/mixing it.
Reduce the flame to low, and mix well to make smooth mixture.
Keep stirring, and you’ll see the mixture begins to thick after around 5 mins.
Keep stirring and cook 5 more minutes on low flame, until it forms a dough and leaves the pan on the sides and separates. Add a teaspoon of ghee if requires.
Transfer this to a mixing bowl.
Take half of this dough into another bowl. Let both kova mixtures cool down for 5 mins. Knead the dough well in 1st bowl.
Now add 1-2 tbsp of unsweetened cocoa powder to 2nd kova mixture. Knead well to form chocolate colored dough. This step reduces the sweetness a little bit, so a little powdered sugar can be added.
Grease your hands with some ghee, take a small portion of a dough with a table spoon.
Roll it between your palms and flatten it, then tuck a pistachio in the center of each peda.
Store them in an air tight container. These milk powder pedas stay good for at least 5 days at the room temperature, in the refrigerator up to 1 month. They will remain fresh if made properly.

Tips

Don’t cook more than 5 minutes, or the dough becomes too dry.
Taste the chocolate peda dough, if you feel it is not sweet enough, add 1 tsp confectioners sugar or powdered sugar and knead well.
If the chocolate kova mixture seems dry, try adding a little milk or ghee and then knead it well.

Step by step photo instructions

1. Add ghee, milk and sugar in a pan. Stir until sugar melts.

2. Add milk powder in batches and keep stirring/mixing it.

3. Reduce the flame to low, and mix well to make smooth mixture.

4. Keep stirring, and you’ll see the mixture begins to thick after around 5 mins.

5. Keep stirring and cook 5 more minutes on low flame, until it forms a dough and leaves the pan on the sides and separates. Add a teaspoon of ghee if requires.

6. Transfer this to a mixing bowl.

7. Take half of this dough into another bowl. Let both kova mixtures cool down for 5 mins. Knead the dough well in 1st bowl.

8. Now add 1 -2 tbsp of unsweetened cocoa powder to 2nd kova mixture. Knead well to form chocolate colored dough. This step reduces the sweetness a little bit, so a little powdered sugar can be added.

9. Grease your hands with some ghee, take a small portion of a dough with a table spoon.

10. Roll it between your palms and flatten it, then tuck a pistachio in the center of each peda.

11. Store them in an air tight container. These milk powder pedas stay good for at least 5 days at the room temperature, in the refrigerator up to 1 month. They will remain fresh if made properly.