Peda

A classic, melt-in-your-mouth sweet milk fudge from North India, perfect for festivals and celebrations.

⏱Prep: 10 min

🔥Cook: 20 min

⏲Total: 30 min

🍽12 servings

Vegetarian

Ingredients

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Step-by-step

In a heavy-bottomed non-stick pan, melt the butter (or ghee) over low heat.
Add the condensed milk and whole milk (or cream) to the pan, stirring well to combine.
Gradually add the milk powder, stirring continuously to avoid lumps, until a smooth mixture forms.
Continue to cook on low heat, stirring constantly, for about 15-20 minutes, until the mixture thickens significantly and starts leaving the sides of the pan, forming a dough-like consistency.
Remove from heat, add cardamom powder and saffron (if using), and mix thoroughly.
Transfer the mixture to a plate or shallow dish and let it cool down slightly for about 10-15 minutes, until it’s warm enough to handle.
Grease your palms lightly with ghee, then pinch small portions of the mixture and roll them into smooth balls. Gently flatten them slightly to form the traditional peda shape.
Garnish each peda with a chopped pistachio or almond, pressing gently to secure.
Let the pedas cool completely at room temperature before serving or storing.

Per serving

Make it last

Refrigerator 3-5 days

Store in an airtight container to prevent drying out and absorbing odors. Can be stacked with parchment paper in between.

Freezer Up to 1 month

Wrap individual pedas tightly in plastic wrap, then place in a freezer-safe bag or container. Thaw at room temperature before serving.

Reheat Not recommended

Peda is typically served at room temperature or slightly chilled. Reheating can alter its texture.

Always cook the peda mixture on low heat and stir continuously to prevent burning and ensure even cooking, which results in a smooth texture.
For a rich, authentic flavor, use full-fat milk powder and ghee. Adjust sweetness by slightly reducing or increasing condensed milk, but be mindful of the consistency.
If the mixture becomes too dry and crumbly, add a teaspoon of milk or ghee while cooking. If it’s too sticky, cook for a few more minutes until it thickens.