Milk mawa powder peda recipe | Doodh peda recipe | How to make peda with step by step photos and video recipe.
Indian festivals are just incomplete without the traditional delicious Indian sweets or dessert recipes. One such popular and traditional Indian sweet recipe that is prepared during festivals or on auspicious occasions is the milk mawa powder peda. It is popular across all the regions in India and has different varieties in different states. The traditional recipe of milk peda’s is prepared using mawa or khoya or milk solids. However, this recipe shared in the blog is an instant version prepared from milk powder and sweetened condensed milk.
This instant milk mawa powder peda recipe is made with only 3 main ingredients – clarified ghee or butter, sweetened condensed milk, milk powder. These peda’s are super delicious and tasty just like the pedas you get in mithai shop. For flavouring, you can add cardamom powder, or rose water or kewra water. For garnishing, top the pedas with sliced dry fruits or finely chopped mixed dry fruits. It looks appealing in both the ways.
The traditional method of making milk peda
Traditionally, milk peda’s were made by simmering milk on low flame in a large vessel for several hours until all the liquid is evaporated and only milk solids are left in the utensil. These leftover milk solids are mawa/khoya and are the base for many Indian sweet or dessert recipes like Gulab Jamun, Kalakand, Lauki ka halwa, etc. Preparing sweets or desserts at home with this method is very time consuming and tedious. So, most people would prefer buying it from mithai shops.
It is believed that peda’s are originated from Mathura, the sacred land and the birthplace of Lord Shri Krishna, which has its own unique taste, flavour, colour and aroma. There are myriad ways of making peda’s all over India. Several varieties & flavours of peda’s are made depending on the ingredients used for making it.
You can simply tweak the recipe for kids by adding cocoa powder once the mixture is cooked well and enjoy the chocolate peda’s. Enjoy the delicious, melt in mouth milk peda in all the upcoming festive occasions.
If you are looking for more Dessert recipes then do check the below recipes:
Doodh peda Recipe Card
Milk mawa powder peda
Materials
- 3 tbsp Ghee
- 2 cup Sweetened condensed milk
- 1 cup Milk powder
- ¼ tsp Cardamom powder
- Handful Pistachios for decorating or garnishing
Instructions
For making milk mawa powder mixture:
- Firstly, heat 2 tbsp desi ghee in a large non-stick & thick bottom kadhai or pan.
- Then, add 2 cups sweetened condensed milk and mix it gently with ghee. Keep the flame on low.
- Add 1 cup full-fat milk powder and mix with condensed milk.
- Mix & mash the milk powder breaking all the lumps if present. Alternatively, if you have lumps in milk powder then sieve the milk powder before adding.
- Mix all the ingredients continuously on low flame till condensed milk melts and combined well.
- Stir continuously to avoid milk powder mixture getting burnt from the bottom of the kadhai.
- Keep stirring till the entire mixture thickens, add a tsp of ghee & mix well. Adding ghee at this stage enhances its flavour and aroma.
- When the mixture starts separating the pan, forms a thick lump then add ¼ tsp of cardamom powder and mix well.
- Turn the flame off and transfer the mixture to the plate or a bowl to let it cool down slightly.
- After 4 to 5 minutes, grease your palms and fingers with ghee, scoop out a tbsp of the mixture & start rolling it in round shape.
- Make smooth and crack-free small balls from the dough.
- Gently press in the centre and place either whole or halved pistachios in the centre and secure it.
- Finally, doodh peda or milk peda is ready to be served. Peda's can be placed for 3 to 4 hours at room temperature. And you can store the remaining or leftover peda's in an air-tight container for a week.
Video
Instructions
For making peda mixture:
- Firstly, heat 2 tbsp desi ghee in a large non-stick & thick bottom kadhai or pan.
- Then, add 2 cups sweetened condensed milk and mix it gently with ghee. Keep the flame on low.
- Add 1 cup full-fat milk powder and mix with condensed milk.
- Mix & mash the milk powder breaking all the lumps if present. Alternatively, if you have lumps in milk powder then sieve the milk powder before adding.
- Mix all the ingredients continuously on low flame till condensed milk melts and combined well. Stir continuously to avoid milk powder mixture getting burnt from the bottom of the kadhai.
- Keep stirring till the entire mixture thickens, add a tsp of ghee & mix well. Adding ghee at this stage enhances its flavour and aroma.
- When the mixture starts separating the pan, forms a thick lump then add ¼ tsp of cardamom powder and mix well.
- Turn the flame off and transfer the mixture to the plate or a bowl to let it cool down slightly.
- After 4 to 5 minutes, grease your palms and fingers with ghee, scoop out a tbsp of the mixture & start rolling it in round shape.
- Make smooth and crack-free small balls from the dough.
- Gently press in the centre and place either whole or halved pistachios in the centre and secure it.
- Finally, doodh peda or milk peda is ready to be served. Peda’s can be placed for 3 to 4 hours at room temperature. And you can store the remaining or leftover peda’s in an air-tight container for a week.
Important points to remember while making peda’s:
- To extend the recipe to make mawa peda add fresh homemade mawa or khoya to enhance the taste of peda’s to another level.– Instant khoya recipe with milk powder
– Mawa/ Khoya with the traditional method - Alternatively, you can also add the saffron milk to form instant Kesar peda.
- You can easily half, double & triple this recipe.
- Add 1 or 2 tbsp of sugar to the mixture to increase the amount of sweetness, but condensed milk is enough sweet.
- Most importantly, cook peda’s on low flame and stir continuously throughout cooking to prevent it from burning.
- Also, you can use rose water (Gulab Jal) or kewda water instead of cardamom powder to enhance the taste of kalakand.
- I would highly recommend you to use heavy thick bottom kadhai while making peda’s to maintain the heat throughout the process.
- For garnishing, you can use nuts or dry fruits of your choice either as a whole, halved, chopped or sliced form.
Finally, I would like to share my other Indian sweets recipe like Gulab jamun, lauki ka halwa, besan ke ladoo, Rabdi, etc. Explore our Snacks recipes from my blog. This includes Aloo matar kachori recipe, litti chokha recipe, matar ke chole recipe, nimki recipe, etc. Also, go through our Indian bread section for a variety of rotis like Butter naan recipe, palak paratha recipe, kachori recipes and thalipeeth recipe.
In addition to this, do visit my other recipes collection from my blog like Main course collection, Breakfast collection, Desserts collection, etc.
Ultimate. Looks delicious. Halwai style :l
Thanks a lot, Subhash!
so yummy!
I made this for Diwali …it turned out super yummylicious and the best part is very less effort. Thanks for the recipe.