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Milk Peda Recipe

4.81 from 31 votes
Total: 40 minutes
Serves 18 PEDAS

Drench in the festive fervor with Milk Peda Recipe that promises to bring more cheer and sweetness to your special occasions and celebrations. Milk Peda Recipe, or doodh peda, a delightfully sweet delicacy, is made with ricotta cheese that ensure sumptuous flavors and divine creaminess with the perfect melt-in-the-mouth texture.

Serve these gluten-free doodh Pedas to your loved ones and delve into the irresistible deliciousness.

Milk Pedas on a tray garnished with pistachios

If you are looking for a sweet treat to celebrate your special day, look no further. Here is a simple recipe for Milk Peda Recipe.

These aromatic, richly flavored, and moist-textured doodh pedas are super easy to prepare and make for a perfect gifting idea.  

Besides that, this milk peda recipe is also offered as Prasad to the deities during Hindu religious ceremonies. 

About Milk Peda Recipe

Peda or penda is the term used to define a fudge-type sweet made with ricotta cheese (milk solids), sugar, and some flavoring like cardamom, rose, and saffron.

Pedas are made with different ingredients in different regions of India and are immensely popular among sweet lovers. 

What is Ricotta Cheese

Ricotta is an Italian whey cheese that tastes soft, moist, and slightly sweet. It has a very smooth texture similar to paneer. It is made with either cow, goat, or sheep milk and means ‘recooked’ in Italian.

Ricotta cheese is light and airy in texture and the perfect ingredient to make this Doodh peda recipe.

It is an excellent alternative to mawa/ khoya as it makes very rich and creamy sweet with a tender melt-in-the-mouth taste, just like this milk peda recipe.

Homemade Mawa or Khoya

Reasons You’ll ♡ Milk Peda Recipe

These divinely delicious sweet doodh ka pedas are everyone’s favorite. Here is what makes these milk-based Indian sweets an absolute must-try recipe —

  • Quick recipe
  • Luxuriously soft
  • Richly flavored and drool-worthy looks
  • Perfectly portioned treats to relish guilt-free, and
  • Portable sweet delights

The best part is that these milk pedas are the perfect make-ahead delicacies that can be scaled up or down according to one’s requirements. 

They are loaded with flavors and are loved by all age groups. 

Ingredient List

Milk Peda Recipe Ingredient List

Ricotta cheese — Unsalted ricotta cheese is used for preparing this fantastic dessert. It can be substituted with crumbled mawa. Both bring great results. Ricotta cheese/ Mawa form the structural ingredient for this recipe.

Ghee — Homemade or store-bought pure ghee/ clarified butter is added to the peda mix for its nutty and caramel flavor that elevates the deliciousness of this recipe. Unsalted butter can be used in place of ghee. 

Milk Powder — Full-fat milk powder is added to the peda mix to lend a creamy and smooth texture to the pedas. Milk powder adds flavor and structure to the pedas making them lusciously delicious.

Sugar — Added as the sweetening agent to this milk peda recipe, sugar adds tons of flavor to these sweet delicacies. 

Elaichi Powder — Cardamom (Elaichi) powder adds a subtle, pleasant flavor and aroma to the doodh peda recipe, enhancing its delectability. 

Saffron Strands — Saffron adds a captivating hue and flavor to these charming little pedas. 

Pistachios — Crushed pistachios are added as garnishing. They also add a slight crunch.

Milk peda arranged on a tray garnished with rose petals

Milk Peda Recipe Tips and Variations

Use a heavy-bottomed pan — You may end up burning the ingredients in a thin-bottomed pan, so a thick-bottomed pan is necessary for this milk peda recipe. Make sure to use a heavy-bottomed wide pan with ample space and thickness for better cooking.

Keep a check over the temperature — High heat will burn the milk peda mixture; therefore, keeping a watch over the temperature is imperative. For an evenly cooked dough, maintain a moderate heat, and keep stirring continuously, while also keeping patience.  

For a heavenly flavor — Homemade pure ghee renders the most heavenly taste to the pedas, which takes this dessert recipe a notch up. However, store-bought ghee can also be used instead of homemade ghee for this recipe. 

Prevent burning of ingredients — Continuous stirring will prevent the ingredients from sticking to the bottom and getting burnt. Therefore, keep stirring continuously throughout the cooking process for evenly cooking this doodh peda mixture.

Store-bought Mawa — If using store-bought mawa, then that needs to be cooked with other ingredients for a few minutes to form rich and creamy milk pedas. 

For better binding — The correct consistency of the mixture results in better binding of the pedas. To achieve the right consistency, the mixture must be cooked until extra moisture is removed. Again, over-cooking is to be avoided, as it will lead to a dry and crumbly mixture that will not bind well. Therefore, when cooking the mix, make sure to reach the exact consistency required for these milk pedas and remove it from heat.  

Add some hue to make impressive pedas — A few drops of food color added to the peda mixture will yield great-looking tinted pedas. A few drops of food color are added when the mixture has cooled down, and the dough is kneaded till the color has blended well into the dough. You can then roll the tinted dough into luscious milk pedas.

Doodh pedas sprinkled with pistachios

Restoring the crumbly mixture — Cooking the peda mixture until it has attained the exact consistency for best binding is essential for this recipe. But overcooking or undercooking may make the mixture crumbly and difficult to shape into pedas.

Fixing a crumbly mixture is very easy. To restore the overcooked mixture devoid of moisture, all you need to do is: add the mixture back to the pan and sprinkle some cream or milk onto it. Blend it well again, and your mix is back to its perfectly moist stage.

The remedy for the undercooked mixture is to return it to the pan and cook it until the extra moisture evaporates. While cooking, keep a watch over the heat and the cooking duration, as a bit of excess of any of these may turn it dry. 

Flavoring variations — For an enticing aroma, this Indian doodh ka peda dessert is beautifully flavored with cardamom powder and saffron. However, if you are not a fan of these flavors, you can use rose or kewra flavoring. Each one of the flavorings has its uniqueness, and each works great. 

To add richness — Almond milk or ground cashew paste can be added to this milk peda recipe for more richness and drool-worthy deliciousness.

Cool the mixture completely before shaping  Hot mix feels sticky, fragile, and difficult to shape into pedas. Therefore, before shaping the dough, let it cool completely. The cooled doodh peda mixture gets a firm texture that helps in proper binding.

Doodh ka peda garnished with rose petal sprinkles

Unsweetened milk powder is best — You may choose to use unsweetened or sweetened milk powder for this Ricotta cheese pedas. I have used unsweetened milk powder for this recipe. However, when using sweetened milk powder, you may reduce or altogether avoid adding any sweetening agent (like sugar) to your recipe. 

For smooth milk pedas — The key to making smooth and luscious milk pedas is to make the dough completely lump-free. The lump-free dough will yield smooth, melt-in-the-mouth textured pedas that taste simply irresistible. 

Shape the dough as you like — Those who want to devour this milk peda recipe in the form of a burfi can shape the dough as a burfi and not necessarily as pedas. Set the mixture in a tray and cut the set dough into square-shaped burfis.

Hack for the perfectly shaped pedas — Shaping the pedas perfectly smooth and round requires no extra skill. When shaping the dough, just a little ghee on your palms will result in perfectly smoothened and well-shaped milk pedas. 

Knead the dough to remove graininess — Graininess may hamper the aesthetics of these delicious pedas, so a quick fix is recommended. Knead the dough if you feel some coarseness in the dough. Kneading will make the mixture smooth, which results in smooth and finest-looking milk pedas. 

Scalable recipe — If you are planning a party or get-together at home, you can scale the milk peda recipe according to your requirement. You can easily double or triple the recipe, following the instructions provided on the recipe card. 

Variations that may excite you —This milk peda recipe is versatile and can be experimented with using different flavors. Try Rooh Afza or Cocoa powder (for chocolate pedas), and you will surely love the results!

Tricolored Doodh peda

Let me know what you think!

Bring more flavors and fun to your celebrations or simply satiate your everyday sweet cravings with these bite-sized Ricotta cheese pedas.

These little marvels of sweet deliciousness can be prepared quickly, and it guarantees to be a rewarding venture.

If you are ready with the ingredients, shall we begin?

Should you make this milk Peda recipe or doodh ka peda, please let me know your thoughts by sharing your comment below. 

And don’t forget to share it with your family and friends.


Follow the step-by-step instructions below to make the best Milk Peda Recipe

Milk Pedas on a tray garnished with pistachios

Milk Peda Recipe

4.81 from 31 votes
Milk Peda Recipe, or doodh peda, a delightfully sweet delicacy, is made with ricotta cheese that ensures sumptuous flavors and divine creaminess with the perfect melt-in-the-mouth texture. Serve these gluten-free doodh Pedas to your loved ones and delve into the irresistible deliciousness.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Calories: 72 kcal
Servings: 18 PEDAS



  • 15 oz Ricotta Cheese (Use 1.5 cup of crumbled mawa instead of ricotta cheese)
  • 1 tablespoon Ghee or unslated butter
  • ½ cup Milk Powder
  • cup Powdered Sugar + 1½ tablespoons more
  • 1 teaspoon Elaichi Powder (Cardamon Powder)


  • teaspoon Saffron strands
  • 2 tablespoons Crushed pistachios and almonds




  • Heat ricotta cheese over medium-low heat in a heavy-bottomed pan.
  • Stir continuously. Soon the cheese will start to melt and spread.
  • Use a big spoon because the cheese will start to splatter as it bubbles.
    Tip Do not leave the mixture unattended — The ingredients may stick to the pan when cooking, making continuous stirring an essential part of the cooking process. Constant stirring also ensures even roasting of the ingredients, which results in the best-cooked pedas. 
  • Keep stirring until the moisture starts to evaporate. The whole process will take about 15-20 minutes over medium-low heat.
  • Now add ghee to the pan and stir to combine. Soon the mixture will start to thicken and start to leave the sides of the pan.
  • Stir constantly, and soon the cheese will come together like dough. Add milk powder to it.
    Tip — Ensure the mixture is warm before adding milk powder and sugar to mawa. If mawa is extremely hot, then wait for it to cool down. If milk powder and sugar are added to the hot mawa, the mixture will become runny and difficult to work with. 
  • Mix until combined. Turn off the heat.
  • Add powdered sugar and cardamom powder.
  • Mix it well until the sugar is thoroughly combined with other ingredients, forming a homogeneous mixture.
  • It's the right time to remove from heat. Once the peda mixture has cooked well, it begins to come together in the pan. This is the right time to remove the mixture from heat as cooking for a longer duration will turn the mix dry and, therefore, difficult to shape.
  • Transfer the peda mixture to a bowl.
  • Let it cool.
  • Once it is cooled, knead the dough briefly for 2-3 minutes with the heel of your hand until you get a smooth peda dough.
  • Divide the peda dough into equal portions. Roll the peda dough into a ball.
  • Use a cookie stamp or a mold and shape the pedas with the design of your choice.
  • Sprinkle cardamom powder, saffron strands, and assorted nuts.


  • For pista paste – add crushed pista to a grinder, add 2 tablespoons of water, and grind it to a smooth paste.
  • Divide the 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.
  • Use a cookie cutter to shape the pedas.
  • Shape and give it round edges and peda is ready.
  • Repeat it with rest of the dough.
  • Tri-colored pedas are ready.



Frequently Asked Questions

Why use Ricotta cheese?
The traditional method comprises simmering milk for a long time until it is reduced to milk solids. Therefore, to cut back on the conventional way, I have used ricotta cheese to shorten the cooking time.
Additionally, Ricotta cheese substitutes Mawa in this recipe as it brings excellent results. Ricotta is simmered over a medium flame to remove the moisture. The dehydrated milk solids that are left after the moisture is evaporated is a creamy stuff that is then used to prepare this Indian milk fudge.
Why are my milk pedas dry?
The possible reason for dry pedas is overcooking, which removes all the moisture and renders the mixture dry. A moist mixture is necessary for easy shaping of the pedas.
If you end up having an overcooked and dry mix, you can easily make it moist by sprinkling some milk, adding a little ghee, and kneading it for a while. This will loosen the mixture and prepare it for easy shaping.
Why are my dhoodh pedas chewy?
The doodh pedas turn chewy after they have been cooked for a more extended period after adding the sugar. You should remove the mixture from the heat as soon as it begins to leave the pan.
However, if your pedas feel chewy, you can easily fix them. You can add an almond meal or grated paneer to the dough and knead it well. This is a quick hack for the chewy pedas, which turns them into delightful treats again.
Can I make these milk pedas in advance?
Yes, sure you can! Make these Milk pedas 2 days in advance and relish them for another 4 to 5 days, as they keep fresh for these many days at room temperature.
How can I best serve these Ricotta cheese pedas? 
These delicious pedas can be relished fresh or chilled in the refrigerator. However, remember to garnish them with saffron strands and slivered pistachios to add more charm and flavor.
How can I best store these milk treats? 
Milk-based desserts should be consumed fresh and on the same day, as they may get spoilt soon. But you can store them in the refrigerator to serve them later.
For storing these little marvels, place parchment paper in a container and place them in it. Ensure that the lid is air-tight for better preservation. You can relish these milk padas over the next 4 to 5 days.
Can I freeze these delightful doodh pedas? 
Of course, you can! You can freeze this blissful dessert in an air-tight, freezer-safe container and relish them for another month. Thaw them in the refrigerator when needed.


Calories: 72kcal | Carbohydrates: 5g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 29mg | Potassium: 67mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 132IU | Vitamin C: 0.3mg | Calcium: 73mg | Iron: 0.2mg
Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.
Author: Ruchi
Course: Dessert
Cuisine: Eggless, Gluten-free, Vegetarian

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  1. 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!

  2. Pooja S says:

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

  3. 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. 🙂

  4. Mohini says:

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

  5. 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.

  6. sunita says:

    Sorry I mean Ruchi.