Milk Peda Recipe also referred to as doodh peda is traditionally made with mawa and flavored with cardamoms and nuts. It’s smooth, rich, creamy and will melt away in your mouth.
Looking of a sweet treat for your Independence day party then look no more. Here is a quick and simple recipe for a Tri colored Milk Peda Recipe.
A favorite Indian sweet prepared during the festive season.
This milk peda is so easy to put together and is finger licking delicious. There are many ways to prepare Milk peda recipe. But for this recipe, I have used ricotta cheese.
Why Ricotta cheese?
Unsalted Ricotta cheese is an excellent alternative to mawa. Ricotta is slowly simmered on a medium flame until all its moisture content is evaporated.
The rich stuff that is left behind after evaporation is dehydrated milk solids and that is great for making Indian sweets.
For other ways to make mawa – Follow this link.
How to make Milk Peda Recipe?
For my upcoming Independence day potluck dinner, I decided to go with these pedas. It’s a straightforward recipe where mawa (made from ricotta cheese) is combined with milk powder, sugar and is flavored with cardamom and saffron to form soft pedas.
To match these pedas to the Independence day theme, I chose to color them naturally.
For saffron color (kesariya look) – I have used saffron mixed with warm milk.
Likewise, for the green color – I have flavored milk pedas with pista paste. Though they were light in color but still matched up to the theme perfectly.
For a deeper color feel free to add few drops of food color to these peads. Either way, these pedas are always a hit at a social gathering and will melt away in your mouth.
Tips to consider!
- You can use any kind of mawa – homemade or store – bought. Mawa needs to be cooked with other ingredients for few minutes to form these pedas.
- Before adding milk powder and sugar to mawa make sure its warm not too hot or else the mixture will become runny and difficult to work with.
- While kneading the peda dough if it sticks to your hand apply some ghee and knead the dough.
This is a very adjusting recipe and in case if you need to add more milk powder, feel free to do so and adjust the sugar level.
HAPPY INDEPENDENCE DAY TO ALL MY FRIENDS!!
While you are here, visit these other festive sweets –
Do give this recipe a try and if you happen to make them then share your comments below. If you have any questions I would be happy to answer them.
Have a great summer!!
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Milk Peda Recipe
Ingredients
FOR PLAIN PEDAS
- 15 oz Ricotta Cheese (Use 1.5 cup of mawa instead of ricotta cheese)
- 1.5 tablespoon Unsalted butter or Ghee
- 2.25 cups Milk Powder
- 1/4 cup Superfine Sugar + 1 tablespoon more (Adjust accordingly)
- 2 teaspoon Eliachi powder
- 1 teaspoon Saffron strands
- 1 teaspoon Milk (use only if the peda dough feels dry)
- 2 tablespoon Mixed nuts - crushed pistachios and almonds (to garnish)
FOR TRI COLORED PEDAS
- 2 tablespoon Crushed Pistachios (for green color)
- 1/4 teaspoon Saffron strands
- 2 teaspoon Warm milk
Instructions
PREPARING MILK PEDA
- Combine ricotta cheese and unsalted butter/ghee to a heated heavy bottom pan. Reduce heat to the LOWEST setting. Mix and keep stirring occasionally to avoid sticking of ricotta cheese to the bottom of the pan. Soon ricotta cheese will turn all liquid-y.
- Keep stirring till all the liquid from the ricotta cheese is evaporated and it looks dry like a ball of dough. The whole process will take about 20 -22 minutes.
- Make sure that mawa feels dry and has no moisture in it.
- 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.
- Assemble rest of the ingredients.
- Transfer mawa to a big bowl.
- Mix in milk powder..
- And sugar.
- When comfortable to touch, knead the peda dough till it's smooth and forms a dough. Knead it well. Milk powder when kneaded with warm (not hot) mawa/ricotta cheese loses its raw taste and blends in perfectly. If mawa feels cold, warm it in the microwave for 2 minutes and start kneading the 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. Once the peda dough is ready - time to shape them.
- Spread the dough on a clean surface and using a cookie cutter or small katori cut into a round.
- Using a toothpick start designing them - as shown in the picture. Sprinkle cardamom powder, nuts and peda is ready.
- TRICK 2 - Take peda dough in your hand, work it between your palms and shape them into a round ball, flatten them and using your finger tips round up the peda edges.
- Design it with a toothpick and enjoy.
- Other ways to design pedas - use a pen cover, fork, anything that had a design - just press it over the pedas and BINGO!!
- Let your imagination run wild on this one.
- Pedas are ready to enjoy!!
MAKING TRI COLORED PEDAS
- I plan to color the pedas. So I have chosen milk + saffron for saffron color. For green color I have chosen pista paste and for white peda I have used just cardamom powder to sprinkle on top.
- For pista paste - add crushed pista to a grinder, added 2 tablespoon of water and grounded it to a smooth paste.
- Divide dough into equal parts.
- Separate the white peda dough. To the second dough add pista paste and knead it well.
- To the third dough, add saffron mixed with warm milk and knead it well.
- Tri colored peda dough is ready.
- Flatten the dough.
- Using a small katori or cookie cutter, cut peda pieces. If peda dough feels dry then sprinkle some milk and try shaping them.
- Shape and give it round edges and peda is ready.
- Repeat it with rest of the dough.
- Tri colored pedas are ready.
Yani says
January 11, 2019 at 8:21 amcan I make this cookies a day on advance of serving them? it would it affect the quality ?
Ruchi says
January 11, 2019 at 9:46 amYani, these are not cookies. It’s a milk fudge prepared with ricotta cheese. 🙂
And yes, it can be prepared a day in advance.
Isha says
December 16, 2017 at 9:02 amNice receive Can you please provide details of molds n stamp used.
Ruchi says
December 16, 2017 at 10:19 amThanks Isha.
Bought the stamps from amazon.
Nam says
November 16, 2017 at 1:53 pmIs there any substitute for milk powder?
Ruchi says
November 16, 2017 at 7:18 pmYou can use khoya/mawa powder as a substitute.
Heli says
August 17, 2017 at 4:54 amHi !! It seems very promising recipe.. I have a question.. How do I measure milk powder here? 1/4 cup twice- Is that the right understanding?
Ruchi says
August 17, 2017 at 11:24 amMeasurement for milk powder is 2 cups + 1/4 cup (2 and 1/4 cup).
Seetha says
August 15, 2017 at 5:17 amHello…prepared milk peda with mawa..followed u r recipe Nd tips too..came out well with a good taste as that of bakery made peda….BT the smell of mawa was there .
Ruchi says
August 15, 2017 at 8:52 amThanks for trying the recipe Seetha! Glad you liked. 🙂
Did you knead the mawa dough well because that takes care of the mawa smell.
Beth says
August 13, 2017 at 12:20 pmHello! This looks delish-where did you get your mould? Thanks!
Ruchi says
August 13, 2017 at 7:25 pmThanks Beth!
Got the stamp (mould) from Amazon!
Simritha says
August 11, 2017 at 9:37 pmHii really want to try these pedas…they look great. So if I use mawa, no need of butter in the pan along with it.
Ruchi says
August 11, 2017 at 10:02 pmThanks Simritha!
Yes, you still need to add ghee. Instead of ricotta cheese add mawa and cook for few minutes until it comes together like a soft dough. Rest of the steps and ingredients remains the same.
Rash says
August 11, 2017 at 11:41 amWhich milk powder to be used like fatfree or fat one or skimmed one? Very confused ☹️..pl help ..pl suggest the one which i can use in this nd in other recipes too ..tia ruchi
Ruchi says
August 11, 2017 at 1:13 pmI have used Carnation milk powder – the regular kind.
Urvita says
October 26, 2016 at 8:13 amHi 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
October 26, 2016 at 12:39 pmUrvita, 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
October 29, 2016 at 10:44 amHi 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
October 30, 2016 at 9:59 amUrvita, 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.
Samia Ridha says
October 20, 2016 at 4:18 pmFrom Tunisia to India my big love to you and your kitchen
Ruchi says
October 21, 2016 at 9:00 amThank you for following my blog, Samia! 🙂
Priya says
October 9, 2016 at 6:21 pmBy how can i replace ricotta cheese in peda
Ruchi says
October 9, 2016 at 8:55 pmPriya, you can use store bought mawa instead of Ricotta cheese.
Deepshikha says
September 7, 2016 at 11:27 pmHi 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
September 8, 2016 at 8:56 amThanks 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.
GANESH SENAPATI says
May 26, 2016 at 11:17 pmvery nice , likin kitne den tak rakh sakte hain
Ruchi says
May 27, 2016 at 7:58 amThank you! Pedas will last for one week in the refrigerator, if stored in an airtight container.
grace says
May 24, 2016 at 9:28 amwould like to freeze these for three weeks…will this work?
Ruchi says
May 24, 2016 at 11:55 amYes, go ahead. Put them in an airtight container and freeze. 🙂
Rajvarna says
January 1, 2016 at 2:43 amHi 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
January 1, 2016 at 9:08 amThanks 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!! 🙂
Diksha says
November 8, 2015 at 1:11 pmExquisite! A perfect Diwali dessert. Made it today. Feeling accomplished. Thanks Ruchi….Happy Diwali to you and your family dear!!
RK says
November 10, 2015 at 9:48 amThanks Diksha!! Glad you liked it. !! Happy Diwali to you and your family as well !!
Riya says
November 5, 2015 at 5:42 pmyum and delicious. Pedas are really good..totally market ones..my mil is so happy with me…thanks Ruchi
RK says
November 8, 2015 at 2:28 pmYou are welcome Riya, glad you liked it. 🙂
sunita says
October 25, 2015 at 1:42 pmSorry I mean Ruchi.
RK says
October 25, 2015 at 3:35 pm🙂
sunita says
October 25, 2015 at 1:37 pmHi Ruching, what are the cup sizes in ounces please.
RK says
October 25, 2015 at 3:34 pmThanks 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.
Mohini says
October 6, 2015 at 2:44 amEasy and perfect recipe. Didn’t use any color in the recipe! Truly delicious. ..
RK says
October 7, 2015 at 9:01 pmThanks Mohini. 🙂
Charu says
August 20, 2015 at 10:55 amWOW.. 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
August 21, 2015 at 11:45 amThank 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. 🙂
Pooja S says
August 17, 2015 at 10:57 amVery nice, I will definitely try.Visit my blog at http://www.lazy2cook.com/
RK says
August 17, 2015 at 12:51 pmThanks for stopping by Pooja! Glad you liked it. Will surely visit your blog. 🙂
Saroj says
August 14, 2015 at 9:57 amVery nice easy recepie. Loved it. Turned out really yummy and tasty.
Thank you.
You can send some more easy recepies if you have.
Thanks
RK says
August 14, 2015 at 4:01 pmThanks 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!