Milk Peda Recipe


Looking of a dessert for your Independence day party – here it is Tri colored Milk peda recipe. A popular Indian sweet prepared during festive season. Milk peda also referred to as doodh peda is traditionally made with mawa and flavored with cardamoms and nuts. In this recipe I have prepared  mawa using ricotta cheese. Ricotta cheese is cooked until all the liquid dries up and all that is left is a ball of thick cheese a.k.a. Mawa/Khoya.

Follow this simple Milk Peda Recipe where ricotta cheese turned mawa is combined with milk powder, sugar and is flavored with cardamom and saffron to form this soft pedas. Since my theme was Independence day I chose to color my pedas using saffron mixed with warm milk and orange color. Same way for the green color I flavored the pedas with pista paste and green color. These pedas are always a hit at a social gathering and will melt away in your mouth. 


Before adding milk powder and sugar to mawa (prepared with ricotta cheese) make sure it is completely cold or else the mixture will get runny and difficult to handle. While kneading the peda dough if it sticks to your hand apply some ghee and knead the dough. This is a very adjusting recipe. If in case you need to add more milk powder, feel free to do so and adjust the sugar level.


While you are here – Angoori gulab Jamun, Mango Kulfi, Meethi Boondi

Milk Peda Recipe

Milk Peda Recipe
Votes: 14
Rating: 4.64
Rate this recipe!
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A chewy and yummy milk fudge prepared with ricotta cheese, milk powder and sugar.
Servings Prep Time
Cook Time
Servings Prep Time
Cook Time
Milk Peda Recipe
Votes: 14
Rating: 4.64
Rate this recipe!
Print Recipe
A chewy and yummy milk fudge prepared with ricotta cheese, milk powder and sugar.
Servings Prep Time
Cook Time
Servings Prep Time
Cook Time
  • 15 oz Ricotta Cheese (Use 1 1/2 cup of mawa instead of ricotta cheese)
  • 1.5 tablespoon Unsalted butter or Ghee
  • 2-1/4 cups Milk Powder
  • 1/4 cup Sugar + 1 tablespoon more (Adjust accordingly)
  • 2 teaspoon Eliachi powder
  • 1 teaspoon Saffron strands
  • 1-2 teaspoon Milk (use only if the peda dough feels dry)
  • 2 tablespoon Mixed nuts - crushed pistachios and almonds (to garnish)
  • 2 tablespoon Crushed Pistachios (for green color)
  • A pinch of Green food color
  • 1/4 teaspoon Saffron strands
  • 2 teaspoon Warm milk
  • A pinch of Orange food color
  1. Assemble ricotta cheese and unsalted butter. Heat a heavy bottom pan.
  2. Stir in ricotta cheese and add unsalted butter/ghee to it. Reduce heat to the LOWEST setting. Mix and keep stirring to avoid ricotta cheese sticking to the bottom of the pan. Soon ricotta cheese will be all watery and soupy.
  3. Keep stirring till all the liquid from the ricotta cheese is evaporated and all that is left is a ball of dough. The whole process will take 20 -22 minutes.
  4. Make sure that mawa feels all dry and has no water in it.
  5. To check that, take some dry ricotta cheese (mawa) in your hand and squeeze it tight. If it takes the shape of your hand and is smooth, then mawa is ready.
  6. Assemble rest of the ingredients.
  7. Allow mawa/ ricotta cheese to cool down and add it to a big plate or bowl.
  8. Mix in milk powder..
  9. And sugar.
  10. Knead the peda dough till it's smooth and forms a dough. At this point check the sugar and adjust according to taste. If while kneading the dough feels sticky apply some ghee or butter to your hands and knead the dough.
  11. Once the peda dough is ready - time to shape them.
  12. Spread out the dough and using a cookie cutter or small katori cut it into a round ball.
  13. Using a toothpick start designing them - as shown in the picture. Sprinkle cardamom powder, nuts and peda is ready.
  14. TRICK 2 - Take peda dough in your hand, work it between your palms and shape them into a round ball, flatten them out and using your finger tips round up the peda edges. Design it with a toothpick and enjoy.
  15. Other ways to design pedas - use a pen cover, fork, anything that had a design - just press it over the pedas and BINGO!!
  16. Let your imagination run wild on this one.
  17. Pedas are ready to enjoy!!
  1. I plan to color the pedas. So I have chosen milk + saffron and a drop of orange color for saffron color. For green color I have chosen pista paste + a drop of green color and for white peda I have chosen just cardamom powder to sprinkle on top.
  2. For pista paste - I have added crushed pista to a grinder, added 2 tablespoon of water and grounded it to a smooth paste.
  3. Divide dough into equal parts.
  4. Keep one dough white, add pista paste + food color to second one and knead them.
  5. Saffron mixed with warm milk + food color to third one and knead them.
  6. Tri colored peda dough is ready.
  7. Flatten the dough.
  8. Using a small katori or cookie cutter, cut peda pieces. If peda dough feels dry then sprinkle some milk and try shaping them.
  9. Shape and give it round edges and peda is ready.
  10. Repeat it with rest of the dough.
  11. Tri colored pedas are ready.
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32 Responses

  1. Urvita says:

    Hi Ruchi
    This recipe seems so interesting …
    If I use Mawa instead of Ricotta cheese – for 15 oz Ricotta it’s 1.1/2 cups mawa .. do I still need to heat the mawa ?
    or just follow the steps after Step 5 ?

    • Ruchi says:

      Urvita, other ingredients will not blend in, if mawa is not warm. Crumble mawa and heat for few seconds. Take it off the flame and mix in rest of the ingredients. Knead until it forms a smooth dough. Shape and enjoy!!

      • Urvita says:

        Hi Ruchi
        i used Ricotta to be safe since this is the first time i am making pedal but they cracked when i started to make shapes .. some say it was because of the Ricotta not cooked well some say it was over cooked .. some say i did not roll it enough .. can you please explain if the pedal were cracking after they cool down what it could be because of… how do i fix it ?

        • Ruchi says:

          Urvita, thanks for trying the recipe. Possible reasons for peda to develop cracks is over cooking and dry mixture. Over cooking soaks ups all the moisture and mawa feels dry and starts cracking. There is a simple way to prevent this. Before you start sahping, take some mixture in your hands and tightly squeeze the mixture. If it takes the shape of your palm and looks smooth (pic 5) – you are good to go. But it cracks, add a teaspoon of milk and ghee to the mixture, knead and start shaping. It should take care of the cracking.

  2. Samia Ridha says:

    From Tunisia to India my big love to you and your kitchen

  3. Priya says:

    By how can i replace ricotta cheese in peda

  4. Deepshikha says:

    Hi Ruchi,
    I see that in lots of your recipe you use ricotta cheese.
    Well I never tried it. But I am thinking does it really work as a replacement for mawa?
    Isn’t it little bit of sour like any other cheese?

    • Ruchi says:

      Thanks for stopping by Deepshikha.
      Yes ricotta cheese is the best when it comes to making homemade mawa. It’s very creamy and makes perfect mawa. It’s not sour in taste.


    very nice , likin kitne den tak rakh sakte hain

  6. grace says:

    would like to freeze these for three weeks…will this work?

  7. Rajvarna says:

    Hi Ruchi

    Do you use regular granulated sugar or icing sugar?
    If using the former, does it blend in without making the pedas crunchy?
    I have made these in the past by mixing and cooking the ricotta, milk powder and sugar.
    Your recipe appears so much simpler. I would like to try it soon.
    Also, can I substitute the milk powder with khoya powder from the Indian store?
    Awaiting a response from you soon.
    Happy New Year!

    • RK says:

      Thanks for stopping by Rajvarna!!
      1. I have used granulated sugar.
      2. Knead the peda dough well. Sugar will blend in.
      3. Yes you can substitute milk powder with khoya powder. Since khoya powder is very fine so for starters add 2 cups of khoya powder.
      Hope that answers your query!! Happy New Year to you too!! 🙂

  8. Diksha says:

    Exquisite! A perfect Diwali dessert. Made it today. Feeling accomplished. Thanks Ruchi….Happy Diwali to you and your family dear!!

  9. Riya says:

    yum and delicious. Pedas are really good..totally market mil is so happy with me…thanks Ruchi

  10. sunita says:

    Sorry I mean Ruchi.

  11. sunita says:

    Hi Ruching, what are the cup sizes in ounces please.

    • RK says:

      Thanks for stopping by Sunita. Here is the measurement –
      1 cup = 8 ounces,
      2 cups = 16 ounces,
      3 cups = 24 ounces and
      4 cups = 32 ounces. Hope that helps. Feel free to contact me if you have any other queries.

  12. Mohini says:

    Easy and perfect recipe. Didn’t use any color in the recipe! Truly delicious. ..

  13. Charu says:

    WOW.. so tempting and so colorful. Proud to be an Indian. thanks Ruchi for taking the pain and presenting the spirit in such a sweet way…Feeling patriotic! Will surely try these out but only in white.

    • RK says:

      Thank you for your wonderful feedback. Glad to hear that you liked the tri-colored peda recipe. Sure give them a try and if possible share your experience with me. 🙂

  14. Pooja S says:

    Very nice, I will definitely try.Visit my blog at

  15. Saroj says:

    Very nice easy recepie. Loved it. Turned out really yummy and tasty.
    Thank you.
    You can send some more easy recepies if you have.

    • RK says:

      Thanks for trying out the recipe Saroj. Glad to hear that you liked it. Are you looking for a specific recipe? All the recipes are listed on the blog!

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