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Peda recipe | How to make milk peda or doodh peda

By swasthi , on August 1, 2020, 78 Comments, Jump to Recipe

Peda recipe – 2 ways to make instant peda in 15 mins. Doodh peda is a popular Indian sweet made with milk, sugar and a flavoring ingredient like cardamom or saffron. Traditionally peda is made by simmering milk for prolonged hours to obtain the evaporated milk solids known as khova, khoya or mawa. Then it is sweetened and flavored. Making the traditional milk peda takes several hours and requires attention.

instant peda with milk powder

The shortcut methods I have shared here are great to try when you don’t prefer to toil in the kitchen for hours. There are a few different ways to make instant milk peda using milk powder or khoya. I have shared 2 recipes in this post & both of them take just about 15 mins.

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In the first recipe, I made instant mawa using milk powder which just took about 6 mins. Then cooled it and then sweetened and flavored it.

In the second recipe, I used store bought mawa & condensed milk. These peda are much superior in taste and come close to the traditional ones.

mawa peda recipe

If you have store bought mawa and want to make these without condensed milk, then you may simply skip making the instant mawa in recipe 1. I have shared more details in the tips below.

You can flavor these milk peda with kesar, cocoa, rose water, kewra water or just with cardamom powder.

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Make instant mawa

1. Pour ½ tablespoon ghee to a non-stick pan.

heating ghee in a pan

2. Pour ½ cup milk. When the milk becomes warm, add 1 cup milk powder. I used Nestle everyday regular.

adding milk and milk powder

3. Regulate the flame to low and mix both of them well to make a smooth mixture.

milk powder mixture to make milk peda

4. Keep stirring constantly and cook on a medium flame. You will see the mixture begins to turn thicker.

making instant mawa to make doodh peda
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5. After 1 to 2 mins, it becomes thicker and sticky. Then add another ½ tablespoon ghee.

adding ghee

6. Keep stirring continuously & cook until it becomes a mass and leaves the pan. While you stir ensure you also collect the mixture stuck to the sides of the pan. Instant mawa is ready.

instant mawa in a pan

How to make peda

7. Transfer this to a mixing bowl and cool down.

cooling mawa to make peda
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8. When it is slightly warm, add the ¼ to ½ teaspoon cardamom powder and 4 to 5 tablespoons powdered sugar. [Don’t add sugar when the milk solids are hot or even slightly hot. Sugar will melt and make the entire thing sticky]

adding sugar and cardamom powder

9. Knead the dough to smooth. Taste test and add more sugar if you prefer. Divide to 8 equal portions and roll to balls.

sweetened mawa to make milk peda

10. Flatten and tuck in a sliced pistachio in the center of each peda. (Watch video). Store in an air tight jar. These milk powder pedas stay good at room temperature for 1 day and in the refrigerator for upto a month. They will remain dry and non-sticky if prepared properly.

doodh peda, milk peda on a slate board

Recipe 1 Tips

  • To use saffron, crush a pinch of saffron strands and add it once the milk becomes warm. Turn off the stove and let it soak for a while then proceed with the next step.
  • You can also use 1 teaspoon rose water or a few drops of kewra water. Pour it along with the milk.
  • Overcooking the mixture can make the pedas dense & dry. So take off the mixture from the stove in time.
  • If you have store bought mawa and want to follow the recipe 1, then simply heat up the mawa on a low flame for a few minutes. Remove and cool down. Follow the recipe from step 7 in step-by-step instructions.

Recipe 2 – Mawa peda

1. Defrost mawa/khoya either in microwave or refrigerator or leave it at room temperature for about 30 minutes. If you are using frozen khoya. Do not begin to heat up very cold one, sometimes this makes the khoya taste bitter. [Optional: Soak 1 pinch saffron in 2 tablespoons hot milk. I did not use it.]

2. Crumble 200 grams khoya (about 1½ cup) and add it to a pan.

grated mawa in a pan

3. Add ½ tin condensed milk (½ of 400 grams tin). Also add in ½ teaspoon cardamom powder and saffron milk if using.

condensed milk and mawa in a pan
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4. Begin to cook on a medium flame. Cook the mixture stirring constantly. It melts and turns gooey.

gooey doodh peda mixture in a pan

5. Next cook till the mixture thickens, while stirring constantly and becomes a mass. Turn off the heat.

cooked mawa and condensed milk

6. After cooling the mixture looks smooth and slightly darker in color. It thickens as well.

cooling milk peda mixture
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Making peda

7. Grease your palms, take small portions and roll them to balls. Flatten them and dent in the center. Tuck the chopped pistachios. I had set aside a part of this mixture and added cocoa. Knead well and made some chocolate peda.

making mawa peda

Store them in a air tight jar and refrigerate.

peda recipe

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Doodh peda recipe

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peda

Peda recipe | How to make milk peda or doodh peda recipe

Doodh peda is one of the popular Indian sweets made with milk solids and sugar, a festive delight
Pin Recipe Print Recipe

For best results follow the step-by-step photos above the recipe card

Prep Time2 minutes
Cook Time13 minutes
Total Time15 minutes
Servings8 pedas
AuthorSwasthi

Ingredients (US cup = 240ml )

Recipe 1

  • 1 tablespoon ghee (divided – ½ + ½ tablespoon)
  • ½ cup milk (or heavy cream, whipping cream)
  • 1 cup milk powder
  • ¼ to ½ teaspoon cardamom powder (I used ½)
  • 5 to 6 tablespoons powdered sugar (adjust to taste, refer notes)
  • 1 pinch saffron (kesar, optional)

Recipe 2

  • 1½ cups crumbled mawa (khoya, khova)(about 180 to 200 grams)
  • ¼ teaspoon cardamom powder
  • 1 teaspoon ghee
  • ½ tin condensed milk (½ of 392 grams tin or substitute with 6 to 7 tbsps sugar + 2 tbsps milk)
  • 1 tablespoons pistachios (chopped for garnish)
  • 1 pinch saffron strands (soaked in 2 tablespoons milk, optional)
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Instructions

Recipe 1 – peda with milk powder

  • Pour ½ tablespoon ghee and ½ cup milk to a non-stick pan.
  • When the milk turns warm, add the milk powder and mix well to make a smooth mixture.
  • Begin to heat on a medium flame and cook until it thickens and becomes sticky.
  • Then add ½ tablespoons ghee. Scrape off the sides with the spatula. Cook stirring continuously until it becomes thick and becomes a mass. (Check video). At this stage it will also leave the the pan.
  • Transfer this to a mixing bowl. Cool down.
  • When it comes down to warm temperature, add powdered sugar and cardamom powder. Mix well to incorporate the sugar. Taste test and add more sugar if needed.
  • Divide the dough to 8 portions and roll them to balls. Flatten and tuck a sliced pistachio.
  • Cool the milk pedas completely and store at room temperature for a day. Or refrigerate for longer shelf life.

Recipe 2 – peda with mawa & condensed milk

  • Bring khoya to room temperature. Crumble or grate it and then measure.
  • Add it to a non-stick pan. Next add condensed milk along with cardamom powder and saffron milk (optional).
  • Mix and begin to cook on a medium flame. The mixture melts and turns gooey.
  • Let it cook till it thickens and becomes a mass. Overcooking can make it dry. Turn off and cool down.
  • The mixture looks smooth on its own, so don’t have to knead it. Grease your palms and make 12 balls. Next flatten them slightly. Tuck the chopped pistachios in the center.
  • Store pedas in a air tight container and refrigerate.
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Notes

  • Recipe 1 – To make powdered sugar, add ¼ cup sugar to a grinder and make a fine powder. Adjust the sugar to suit your taste.
  • Recipe 2 – Do not heat up khoya when it is very cold, defrost it in microwave or refrigerator or leave it at room temperature for a while.
  • Recipe 2 – If you want to use full 392 grams tin, use 3 cups crumbled khoya. 
  • To make chocolate peda, I divided the mixture to 2 parts and made 6 plain peda. For the rest of the mixture, add 1 to 1 ½ teaspoons cocoa to a fine sieve. Sieve it directly over half of the cooked mixture and knead well until blended. If needed add more. Divide the mixture to 6 equal sized balls and roll them to smooth balls. slightly flatten.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

Video

NUTRITION INFO (estimation only)

Nutrition Facts
Peda recipe | How to make milk peda or doodh peda recipe
Amount Per Serving
Calories 125 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 22mg7%
Sodium 66mg3%
Potassium 233mg7%
Carbohydrates 12g4%
Sugar 12g13%
Protein 5g10%
Vitamin A 174IU3%
Vitamin C 1mg1%
Calcium 163mg16%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Reader Interactions

Comments

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  2. Roshi says

    November 11, 2020

    Hi. I tried making this but milk mixture looks split. Like it feels very grainy. Can you please help me out as to why it has become like that

    Reply
    • swasthi says

      November 12, 2020

      Hi Roshi,
      Please use fresh milk – milk within the shelf period. I use regular milk for this recipe and it turns out smooth like shown in the pictures.

      Reply
  3. Tulsi says

    October 20, 2020

    5 stars
    I am your hardcore fan. I started using ur receipes in the lockdown and everything I have cooked/made has turned excellent.

    Easy to understand, make and super delicious. Perfect taste all the time.

    Reply
    • swasthi says

      October 20, 2020

      Hello Tulsi
      Thank you so much! So happy to read your comment.
      🙂

      Reply
  4. Ruby says

    September 7, 2020

    5 stars
    Thank you very much. It’s my son’s favorite sweet, will never forget the expression on his face when he tasted them.

    Reply
    • swasthi says

      October 20, 2020

      Welcome Ruby
      Thank you!

      Reply
  5. Priya Mayanak says

    August 13, 2020

    5 stars
    I tried recipe with milkmaid many times. I make it in Ganpati festival for naivaidya and otherwise also. You also gave measurements if we want to skip milkmaid. Please confirm for 200 gms mava it was 2 tablespoons of milk and 6 to 7 tablespoons of sugar right? I didn’t write the same and now not finding it in recipe.

    Reply
    • swasthi says

      August 13, 2020

      Hi Priya,
      Thanks for rating the recipe. I recently republished the recipe and forgot to add that back. I have done it now.
      🙂

      Reply
      • Priya Mayanak says

        October 5, 2020

        Thanks. I make these padhas in Ganpati festival and other occassions. Everyone likes it.

        Reply
        • swasthi says

          October 6, 2020

          Glad to know Priya
          Thanks for leaving a comment

          Reply
  6. Shaiwalini says

    April 23, 2020

    5 stars
    Don’t you have a YouTube Channel? The recipe is so yum….

    Reply
    • swasthi says

      April 24, 2020

      thank you. Youtube channel

      Reply
  7. P says

    January 15, 2020

    How long will this peda last ?

    Reply
    • swasthi says

      January 17, 2020

      If refrigerated it keeps good for more than a week.

      Reply
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  9. N says

    October 27, 2019

    5 stars
    Thank you for this easy to follow recipe. The pedas were heavenly and polished off by the entire family 🙂 Happy Diwali to you!

    Reply
    • swasthi says

      October 28, 2019

      You are welcome!
      Happy Diwali to you all! Thanks for the comment.
      🙂

      Reply
  10. Mayura B says

    September 23, 2019

    4 stars
    Tried making peda,came out very well.thankyou

    Reply
    • swasthi says

      September 25, 2019

      Welcome Mayura!
      Glad they turned out good!

      Reply
  11. Tulasi says

    September 2, 2019

    You are a devotee of Lord Hari and doing very nice work by posting various recipes and sharing your knowledge and experience

    Reply
    • swasthi says

      September 3, 2019

      Thank you so much Tulasi!
      Happy Ganesh chaturthi!

      Reply
  12. Jyothi Mehta says

    November 15, 2018

    5 stars
    Hello Swati the peda recipe shared by you turned out awesome. Thank you so much for sharing.

    Would be grateful if you could share recipes for Rasam and Molagapudi powders.

    Reply
    • swasthi says

      November 15, 2018

      Welcome Jyothi mehta
      Thank for trying. You can find rasam here and idli podi here.

      Reply
  13. selvi says

    July 7, 2018

    Hi mam, can we use milk instead of condensed milk and what’s the measurement of sugar when we use milk

    Reply
    • swasthi says

      July 7, 2018

      Hi Selvi
      You can use khoya and sugar. There is no need for milk. You can use about 6 tbsps of powdered sugar for 250 grams of mawa. If you add more sugar the color of the peda will change. I have made it for a similar recipe here for kova ladoo. You can check it.

      Reply
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  15. Faiza says

    June 18, 2018

    I want to make this recipe. I am using ready blocks of Nanak brand khoa/mawa. Each block is 12 oz/341 grams. How much condensed milk do I use for 2 blocks?

    Reply
    • swasthi says

      June 18, 2018

      Hi Faiza,
      I am sorry I guess I haven’t checked the mawa in grams. But grate it and measure in cups. For 1 condensed milk tin you can use about 3 cups of mawa. Actually you dont need to follow the exact measurements. After you melt the mawa and condensed milk, check the sweetness and add more if needed. Hope this helps

      Reply
      • Faiza Harunani says

        June 20, 2018

        5 stars
        I made them. I used 1 can for the 2 blocks, added 1/4 cup half and half soaked with saffron and cardamon powder. They turned out good. I found the sweetness adequate. Thank you.

        Reply
        • swasthi says

          June 21, 2018

          Thanks for the details Faiza
          This will surely help other readers
          🙂

          Reply
  16. Suji says

    November 9, 2017

    5 stars
    This Doodh Peda recipe is simply awesome. Turned out so good, most of those who tried it cud not believe it was home made. Thanks for sharing!!!

    Reply
    • swasthi says

      November 9, 2017

      Welcome Suji. So glad to know it turned out good. Thanks for trying

      Reply
  17. Eniyan says

    August 16, 2017

    5 stars
    All recipes very beautiful
    ???????????

    Reply
  18. Alka Dighe says

    April 13, 2017

    5 stars
    Your peda recipe rocks!!. First time I made this and it turned out very good.

    Reply
    • swasthi says

      April 19, 2017

      Thanks Alka

      Reply
  19. durga says

    March 17, 2017

    5 stars
    mast

    Reply
    • swasthi says

      March 23, 2017

      Thanks Durga

      Reply
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