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Milk Peda / Doodh Peda
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Milk Peda / Doodh Peda

Milk Peda / Doodh Peda is a very easy traditional Indian dessert made by evaporating full cream milk till all the water from milk is evaporated and only the solid cream like mixture (khoya) is left. Sugar and flavors are added to the mixture and cooked further till all the moisture is evaporated. It is then shaped into smooth ball, flattened and garnished with pistachio and served. The peda can be flavored with saffron, dry nuts, chocolate, coconut or vanilla as per your choice. It is a gluten free dessert and can be consumed during upwaas/fasting/vraat.
Course Dessert, gluten free, sweet, upwaas (fast)
Cuisine Indian
Keyword celebration, diwali, festivalfood, fullfatmilk, glutenfree, indiansweet, janmasthami, milk, navratri, peda, Sweet, traditional, upwaas (fast), vraat
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 7 peda
Calories 102kcal

Ingredients

  • 1 l full fat milk
  • 1 tbsp sugar or more for more sweetness. (I have used raw sugar)
  • 1/4 tsp cardamom powder
  • 1 tsp ghee for greasing palm
  • 3 pistachio blanched, skin peeled and thinly sliced

Instructions

  • Put full fat milk in a heavy bottom pan or a non stick pan to heat on low heat stirring in between.
    Milk Peda / Doodh Peda
  • Once the milk starts to boil, put the heat to medium and boil the milk. Keep on stirring continuously to prevent it from sticking at the bottom of the pan. It will take around 7-8 minutes. 
    Milk Peda / Doodh Peda
  • The layer of cream will form on the top of the milk. Stir it and also scrap the sides of the vessel to remove the cream and mix it with boiling milk.
    Milk Peda / Doodh Peda
  • Further after 10-12 minutes, the milk will be reduced to half.
    Milk Peda / Doodh Peda
  • Keep on cooking further on medium heat and stirring continuously till maximum water from milk is evaporated and it forms like a paste.
    Milk Peda / Doodh Peda
  • Now the thickened creamy paste is formed. 
    Milk Peda / Doodh Peda
  • Add sugar to the mixture.  Mix well . The sugar will dissolve and make the mixture runny. Cook further till all the moisture is evaporated.
    Milk Peda / Doodh Peda
  • The moisture is evaporated and creamy grainy texture of the milk is left. This is known as khoya. Switch off the heat. (You can remove this khoya, cool it and it can be used to make different variation of sweets and savory dishes.) Ad cardamom powder or any other flavors such as saffron, vanilla, rosewater.
    Milk Peda / Doodh Peda
  • Let the mixture cool. Knead the mixture with your hands to smoothen it. Grease the palms of your hands and take small portion of the mixture and roll it into a smooth ball. Gently flatten the ball by pressing between the palms. ( you can shape the peda with and design them by pressing the peda mould, or fork or toothpick). Garnish the peda with blanced pistachio slices.
    Milk Peda / Doodh Peda
  • Serve the milk peda. The milk peda can be refrigerated for a week in an airtight container and can be enjoyed. 
    Milk Peda / Doodh Peda

Nutrition

Calories: 102kcal | Carbohydrates: 8g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 61mg | Potassium: 188mg | Sugar: 8g | Vitamin A: 230IU | Calcium: 161mg