Milk Powder Peda
Soft, cardamom-scented milk powder peda made with ghee and sugar on the stovetop. Faster than khoya-based peda, giftable, and easy to shape while still warm.
Ingredients
For the peda base
- 2 cups full-fat milk powder about 200 g
- 3 tbsp ghee about 45 g; divided
- ½ cup whole milk 120 ml; at room temperature
- ½ cup granulated sugar 100 g
- ½ tsp green cardamom seeds finely crushed, or ½ tsp cardamom powder
- 1 tiny pinch fine salt optional
To finish (optional)
- 1–2 tbsp chopped pistachios or slivered almonds
- 2–3 strands saffron steeped in 1 tsp warm milk optional
Instructions
Toast the milk powder
- Set a wide, heavy-bottomed pan on low heat. Melt 2 tbsp ghee without browning hard.
- Add the milk powder. Stir constantly, breaking lumps, until it smells lightly nutty and looks evenly coated, 4–6 minutes. Do not take it to deep brown.
Cook the mixture
- Still on low, drizzle in the milk a little at a time until you have a thick paste with no dry pockets.
- Add sugar and salt if using. Keep stirring until the sugar dissolves; the mixture will loosen then thicken again.
- Add the remaining 1 tbsp ghee around the edges. Cook on low, scraping often, until the mass gathers in one mound and looks slightly glossy, about 8–12 minutes.
- Stir in cardamom and optional saffron milk. Cook 30–60 seconds more, then remove from heat.
Shape and garnish
- Cool until comfortable to handle but still pliable, 3–5 minutes. If it cracks when pressed, return to very low heat with a splash of milk and knead briefly until soft.
- Grease palms lightly with ghee. Roll tablespoon-sized portions into balls, flatten slightly, and press the center with a thumb or peda stamp if you have one.
- Garnish with nuts while tops are still tacky. Cool completely before stacking.
Notes
Heat discipline: Scorched milk powder turns bitter—keep the flame low and use a wide pan.
Yield: Expect about 12–16 small pedas; doubles in a larger pan with a few extra minutes of stirring.
Storage: Refrigerate in an airtight container up to 5–6 days with parchment between layers; serve cool or at room temperature.
Texture: Pull the mixture off heat when it is slightly softer than you want the final peda—it firms as it cools.
Whitener swap: Dairy whiteners vary; full-fat milk powder gives the most predictable result.
Yield: Expect about 12–16 small pedas; doubles in a larger pan with a few extra minutes of stirring.
Storage: Refrigerate in an airtight container up to 5–6 days with parchment between layers; serve cool or at room temperature.
Texture: Pull the mixture off heat when it is slightly softer than you want the final peda—it firms as it cools.
Whitener swap: Dairy whiteners vary; full-fat milk powder gives the most predictable result.
Tried this recipe?Let us know how it was!