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Milk Peda Recipe

Milk Peda Recipe also known as doodh peda, is a favorite Indian sweet made with mawa (milk solids) and flavored with cardamoms and assorted nuts. It's so deliciously rich and creamy that it will melt in your mouth. Gluten-free and Vegetarian!
Course Dessert
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 18 PEDAS
Calories 144kcal
Author Ruchi



  • 15 oz Ricotta Cheese (Use 1.5 cup of crumbled mawa instead of ricotta cheese)
  • tablespoon Unsalted butter (or ghee)
  • cups Milk Powder
  • ¼ cup Superfine Sugar + 1 tablespoon more
  • 1 teaspoon Eliachi Powder (Cardamon Powder)
  • 8-10 - Saffron strands
  • 1 teaspoon Milk (use only if the peda dough feels dry)
  • 2 tablespoon Mixed nuts - crushed pistachios and almonds (to garnish)




  • Combine ricotta cheese and unsalted butter to a heavy bottom pan. Reduce heat to the LOWEST setting. Mix to combine. Keep stirring occasionally, to prevent the ricotta cheese from burning or sticking 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.
  • At this stage, mawa should look like a ball of thick creamy dough. Take it off the flame and allow it to cool for 10-15 minutes.
  • Transfer the cooled mawa to a mixing bowl.
  • Add milk powder.
  • Add sugar.
  • When comfortable to touch, knead the peda dough till it's smooth and forms a dough. Knead it well. Milk powder, when mixed with warm (not hot) mawa/ricotta cheese loses its raw taste and blends in flawlessly. 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.
    How to make Mawa at home - Ruchiskitchen
  • Once the peda dough is well blended and feels creamy when rolled in between the hands, it's time to shape them.
  • Spread the dough on a clean surface. Use a cookie cutter or a small katori to make pedas.
  • Sprinkle cardamom powder, saffron strands, and assorted nuts.
  • Pedas are ready to enjoy!!


  • For pista paste - add crushed pista to a grinder, added 2 tablespoon of water and grounded 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.


Do not overcook the peda mixture.
- Overcooking will soak up all the moisture and the mixture will become dry and difficult to shape.
There is a simple way to prevent this. Before you start to shape your pedas, 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 if it cracks, add a teaspoon of milk and ghee to the mixture. Knead again until smooth and begin to shape.


Calories: 144kcal | Carbohydrates: 9g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 79mg | Potassium: 246mg | Sugar: 9g | Vitamin A: 285IU | Vitamin C: 1.4mg | Calcium: 196mg | Iron: 0.2mg