Peda Recipe With Milk Powder Doodh Peda

Are you looking for some last-minute Diwali sweet recipe or mithai or Diwali gift ideas? Then check this out. You are going to love this. It’s not only colorful and beautiful but also simple and easy to make.

Wish you all a very happy, colorful, and prosperous Diwali.

I just can’t thank you for millions of love showered on my MILK BARFI post that I shared during Diwali 2019. This inspired me to cook something interesting this Diwali (Deepawali) and share it with all of you.

Don’t forget to let me know your favorite flavor from the list below. When I was working on the recipe, I thought it would be challenging for me to make 6 flavors in one shot, but believe me, it was super easy than I thought and maybe one of the easiest and fun recipes that I prepared. You need just a few flavoring ingredients, and everything can be done from start to finish in under 30 minutes. Can something this pretty be simpler than this?

I cannot thank my husband for his constant support when I experiment with new recipes in my kitchen. He, in fact, tells me this is the best profession I have chosen as he gets to try something new every day 🙂 He is my first critic for all the recipes that you see on my blog. And yes, today I should thank him for all the last-minute props he arranged for me, for example, this gift box for the photograph. If you read this entire post, don’t forget to share your review on that as well 🙂

What is Doodh Peda or Milk Peda?

Doodh Peda or Milk Peda is a classic, rich, and melt-in-mouth traditional Indian sweet recipe prepared using milk, sugar and flavored with cardamom and saffron. Making pedas the traditional way will require a lot of time, attention, and patience. Milk is simmered for a long time to obtain milk solids known as khoya or mawa. Mawa is then sweetened and flavored to prepare milk pedas. Today, I have shared a shortcut method of preparing mawa using milk powder with which you can make pedas in less than 10 minutes.

Ingredients for Peda | Instant Milk Peda Burfi - 6 Different Flavors

1 cup Milk 3 tablespoon melted Ghee 2 cups Milk powder ½ cup Sugar, powdered ¼ teaspoon Cardamom powder 1 tablespoon Slivered Almonds 10 to 12 strands Saffron or Kesar Pinch of yellow food color, optional 1 tablespoon ground Meetha pan (substitute meetha pan with 1 or 2 betel leaves along with 1 tablespoon gulkand) Pinch of green color, optional 1 tablespoon Gulkand Pinch of red color, optional 1 tablespoon Cocoa powder (reduce it by half for a mild flavor) ½ teaspoon Vanilla extract 1 tablespoon White chocolate chunks ½ teaspoon Instant coffee powder (reduce it by half for a mild flavor) ½ teaspoon Cocoa powder (reduce it by half for a mild flavor) Edible gold and silver (vark) Saffron Cherry

How to make Doodh Peda in 10 minutes?

In a pan, add milk, melted ghee, milk powder, and whisk as much as possible to remove lumps. Now switch on the flame and keep stirring till it forms a mass. It took me around 10 minutes on a medium flame. (Time may vary for you anywhere between 5 to 10 minutes depending on the intensity of the flame, thickness of pan used, etc.). Let this cool down completely to room temperature. Once it cools down, add powdered sugar and mix. This sweetened mawa is the base for your milk peda. Now divide sweetened mawa into 6 equal portions. You will get 4 pedas or burfis for each flavor, and you can vary the flavorings to your liking.

Key Point :

Once the flavorings are added and mixed, rest each portion in the refrigerator for 5 minutes. Resting the fridge will help you shape the pedas easily.

Add cardamom powder to one portion of the mawa mixture and mix. Divide the flavored mawa mixture into four equal parts. Shape each portion into rounds by rolling them between your palms. Once a round ball is formed, press in the center with your finger to create an indentation. Garnish with vark or edible silver if desired. To the second portion of the sweetened mawa mixture, add saffron, almonds, a pinch of yellow food color (optional), and mix. As explained above, divide into four equal parts, shape them into rounds, and indent them with your finger. Garnish with some more saffron. For the paan flavoring, grind a store-bought meetha pan into a smooth paste. If you do not have a meetha pan, simply grind one or two betel leaves with gulkand. Not: for a strong paan flavor, add 1 or 2 leaves; for a mild flavor, add ½ leaf. Add this paan mixture to the third portion of sweetened mawa along with a pinch of green color (optional) and mix. Divide and shape it into rounds and create an indentation with your finger. Garnish each peda with a cherry. Add gulkand along with red color to the fourth portion of sweetened mawa and mix. Divide into four equal parts and shape them into rounds. Create an indentation with your finger in each round and garnish it with rose petals.

To the fifth portion of sweetened mawa, add white chocolate or milk chocolate chunks, cocoa powder, vanilla extract, and mix. Adding 1 tablespoon of cocoa powder will take make the pedas taste a bit bitter like dark chocolate. If you want a mild flavor, reduce the amount of cocoa powder by half. Divide the peda mix into four equal portions, shape them into rounds, and create an indentation like before. Garnish with gold leaves if desired. Add coffee powder, cocoa powder, and mix to the sixth portion of the sweetened mawa mixture. Again for a mild flavor, reduce the amount of coffee and cocoa powders by half. Divide the peda mix and shape them into rounds. Press each round at the center to create a depression. Garnish it with edible silver or vark if desired.

Mix milk powder thoroughly with ghee and milk before turning on the gas stove. Prepare the instant mawa as mentioned in the recipe and alter the flavorings to your taste. As mentioned earlier, for easier shaping, once you add flavors to each portion of sweetened mawa, you can keep them in the refrigerator for 5 to 10 minutes. The base instant mawa mixture should not be overcooked or undercooked. If undercooked, the pedas will be sticky, and if overcooked, the pedas will be chewy.

You can store them in an airtight container in the fridge for 3 to 5 days. To avoid sticking with each other, try to arrange them in a single layer and not stack them without using parchment or butter paper.

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A detailed video on making of doodh peda recipe at home for any festival or special occasion.