Easy Doodh Peda Recipe or Milk Peda recipe with stepwise instructions. This is a quick recipe of making pedas. Traditionally milk fudge (khoya) is used but I have used sweetened condensed milk. So the process of cooking gets fasten and gives you equally great flavor and taste.
I remember as a child spying at all pedas and barfis through the glass display. Nothing has changed much still spy sweets. However now I make them mostly home 😉 and also buy if get tempted.
These pedas are smooth, soft and would just vanish in few seconds. You could make these during time crisis at your place. In-fact these could be cooked in less than 20 mins. Apparently had posted chocolate pedas which also were delicious and made in less time.
Also I have used milk powder in this recipe. When you use any kind of powder ensure it’s mixed evenly else the result would be lumpy mixture and not smooth. While cooking I have just used a hand blender in the mixture to get smooth and even pedas. If you don’t have a hand blender just use a beater that would also work perfectly fine.
Further you could leave the pedas as it is. Otherwise garnish them with pistachios, almonds or saffron strands. Also to give an intricate pattern I have used the peda stamps. I have attached the pic for your reference and you could easily purchase them from online portals.
Let’s make Doodh Peda Recipe step by step:
- In a heated non stick pan or heavy bottomed sauce pan add condensed milk, ghee and milk powder.
2. Combine them you would see some lumps formed in the mixture.
3. Don’t worry just use a hand blender and they would appear smooth.
4. Add cardamom, nutmeg powder and salt if using.
5. Also add the saffron infused milk and keep stirring until the mixture starts leaving the edges of the pan. Please don’t overcook this mixture. Once they cool you should be able to form balls. If they are still soft then cook again for some more time.
6. Now remove this mixture on a greased plate. Allow to cool or you could refrigerate them for some time. I don’t have a pic for this step.
7. Grease your hand and shape into small balls.
8. Stamp them with the peda stamper gently.
9. You could garnish them with few saffron strands or pistachios. Serve your doodh pedas with other sweets. Store them into fridge should last for 4-5 days.
If you are looking for more indian sweets then do check paneer gulab jamuns, chocolate peda, coconut barfi, kaju katli, mawa peda, chocolate modak, kalakand milk burfi, unniyappam recipe and dry meethi seviyan.
Doodh Peda recipe and the printable version below:
- 1 tbsp ghee
- 200 gm sweetened condensed milk (i used amul mithai mate)
- 100 gm milk powder of any good brand (i used amulya )
- 6-7 saffron strands infused in 1 tbsp hot milk (kesar)
- a pinch of nutmeg powder (jaifal powder)
- ½ tsp cardamom powder (elaichi powder)
- 1 tsp vetiver water or rose water (optional)
- a pinch of salt (optional)
- In a heated non stick pan or heavy bottomed sauce pan add condensed milk, ghee and milk powder.
- Combine them you would see some lumps formed in the mixture.
- Don't worry just use a hand blender and they would appear smooth.
- Add cardamom, nutmeg powder, salt and saffron infused in milk.
- Keep stirring until the mixture starts leaving the edges of the pan. Please don't overcook this mixture. Once they cool you should be able to form balls. If they are still soft then cook again for some more time
- Now remove this mixture on a greased plate. Allow to cool or you could refrigerate them for some time.
- Grease your hand and shape into small balls. Stamp them with the peda stamper gently.
- You could garnish them with few saffron strands or pistachios.
- Serve yourdoodh pedas with other sweets. Store them in the fridge, should last for 4-5 days.
Nancy Chung says
Hi Maria. I’m Nancy from Malaysia. I like your sharing with clear steps in making the pedas. May I know, is there a different outcome in using a full cream milk powder and a non-fat milk powder?
I would like to try out & this is the 1st time of making Indian sweets. Thank you.
maria says
Nancy thanks for your kind words 🙂 full cream will give you more creamier texture and flavor than a skimmed milk powder. Do try and let us know how it was? thanks.
Claire says
So yummy, thank you Maria <3
maria says
welcome Claire 🙂
sarita says
Hi Maria
made the meetha semiyan – doubled the recipe . it was just like I remembered. have saved the recipe
have not tried the pedas yet. have book marked the til chutney – looks unusual and cothmir vadi. will advise once I make them
your really blessed to have your mum who still makes these goodies for you
thanks
maria says
Very pleased to know this thank Sarita for your positive feedback 🙂 surely try the til chutney and kothimbir vadi. Let us know how it was? and thanks again for your good wishes yes its a blessing to have mother around.
sarita says
Hi
can I use I tin of evaporated milk (store bought) along with some sugar instead of condensed milk. I just find it too sweet.
was so excited to see the meetha sev dry recipe. have eaten it as a kid in mumbai and have been looking out for the recipe for a while now
maria says
sarita you could use evaporated milk or mawa. surely try the meetha seviyan and let us know how it was? i also love meetha dry seviyan my mother makes for us still now. thank you sarita see you soon 🙂
Meenakshi says
these were yummy my kids loved them pls post more recipes .
maria says
Thankyou Meenakshi would post more recipes. Is there any specific recipe you are looking for??