Milk Peda Recipe

Milk Peda Recipe also referred to as doodh peda is traditionally made with mawa and flavored with cardamoms and nuts. It’s smooth, rich and creamy and will just melt away in your mouth. 

Milk Peda RecipeLooking of a dessert for your Independence day party then look no more. Here is a quick and simple recipe for Tri colored Milk Peda Recipe. A popular Indian sweet prepared during festive season. There are many ways to prepare Milk peda recipe. But in this recipe I have prepared milk peda recipe with ricotta cheese.

Why Ricotta cheese?

Because ricotta cheese makes a perfect base to many Indian sweets. Ricotta cheese is cooked until all the liquid dries out and all that is left is a ball of thick cheese a.k.a. Mawa/Khoya. Follow this link to learn about other ways to make mawa at homeMilk Peda Recipe

Now onto the recipe!

For my upcoming Independence day potluck dinner, I decided to go with these pedas. It’s a straightforward recipe where ricotta cheese turned mawa 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 just melt away in your mouth. 

Milk Peda Recipe

Few tips!

  • Mawa can be used instead of ricotta cheese. Mawa needs to be cooked with other ingredients for few minutes to form these pedas. 
  • Before adding milk powder and sugar to mawa (prepared with ricotta cheese) 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 kneads 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.


While you are here, visit these other festive sweets – Angoori gulab Jamun, Mango Kulfi, Meethi Boondi.

Do give these a try and if you happen to make them then share your yum pictures with me @facebook. Would love to see your creations!

Have a great summer!!





Updated from the recipe archives, first published in Oct 2014.

Milk Peda Recipe
Votes: 23
Rating: 4.43
Rate this recipe!
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Milk peda also referred to as doodh peda is traditionally made with mawa and flavored with cardamoms and nuts. It's smooth, rich and creamy and will just melt away in your mouth.
Servings Prep Time
Cook Time
Servings Prep Time
Cook Time
Milk Peda Recipe
Votes: 23
Rating: 4.43
Rate this recipe!
Print Recipe
Milk peda also referred to as doodh peda is traditionally made with mawa and flavored with cardamoms and nuts. It's smooth, rich and creamy and will just melt away in your mouth.
Servings Prep Time
Cook Time
Servings Prep Time
Cook Time
  • 15 oz Ricotta Cheese (Use 1.5 cup of mawa instead of ricotta cheese)
  • 1.5 tablespoon Unsalted butter or Ghee
  • 2-1/4 cups Milk Powder
  • 1/4 cup Superfine 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)
  • 1/4 teaspoon Saffron strands
  • 2 teaspoon Warm milk
  1. Assemble ricotta cheese and unsalted butter.
  2. 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.
  3. 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.
  4. Make sure that mawa feels dry and has no moisture 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. Transfer mawa to a big bowl.
  8. Mix in milk powder..
  9. And sugar.
  10. 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.
  11. 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.
  12. Spread the dough on a clean surface and using a cookie cutter or small katori cut into a round.
  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 and using your finger tips round up the peda edges.
  15. Design it with a toothpick and enjoy.
  16. Other ways to design pedas - use a pen cover, fork, anything that had a design - just press it over the pedas and BINGO!!
  17. Let your imagination run wild on this one.
  18. Pedas are ready to enjoy!!
  1. 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.
  2. For pista paste - add crushed pista to a grinder, added 2 tablespoon of water and grounded it to a smooth paste.
  3. Divide dough into equal parts.
  4. Separate the white peda dough. To the second dough add pista paste and knead it well.
  5. To the third dough, add saffron mixed with warm milk and knead it well.
  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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46 Responses

  1. Isha says:

    Nice receive Can you please provide details of molds n stamp used.

  2. Nam says:

    Is there any substitute for milk powder?

  3. Heli says:

    Hi !! 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?

  4. Seetha says:

    Hello…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:

      Thanks for trying the recipe Seetha! Glad you liked. 🙂
      Did you knead the mawa dough well because that takes care of the mawa smell.

  5. Beth says:

    Hello! This looks delish-where did you get your mould? Thanks!

  6. Simritha says:

    Hii 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:

      Thanks 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.

  7. Rash says:

    Which milk powder to be used like fatfree or fat one or skimmed one? Very confused ☹️ help suggest the one which i can use in this nd in other recipes too ..tia ruchi

  8. 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.

  9. Samia Ridha says:

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

  10. Priya says:

    By how can i replace ricotta cheese in peda

  11. 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

  13. grace says:

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

  14. 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!! 🙂

  15. Diksha says:

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

  16. Riya says:

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

  17. sunita says:

    Sorry I mean Ruchi.

  18. 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.

  19. Mohini says:

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

  20. 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. 🙂

  21. Pooja S says:

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

  22. 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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