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!!
Are we friend's yet? For recipe ideas, do follow @ruchiskitchen on -
For recipe ideas, do follow @ruchiskitchen on -
Don’t forget to ⭐ rate the recipe and leave me a comment below 👇
Milk Peda Recipe
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
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.