Peda

This Kesar Malai Peda is a traditional Indian sweet which is made using milk solids and flavorings. It is a great sweet to prepare for festivals like Diwali, Holi, or Rakshabandhan. Check out my easy recipe to make it from scratch.

Here are some more Indian Sweets that I make at home, and you can try it for the upcoming festivals – Bread Malai Roll, Gulab Jamun, Malpua, Balushahi, Til Mawa Ladoo, Mawa Kachori, Puran Poli and Kalakand. 

Jump to:

• About This Recipe
• Ingredients
• Step By Step Recipe
• Storage Suggestions
• Recipe Card

About This Recipe

Peda is a popular Indian sweet that is specially made during Ganesh Chaturthi, Diwali, or other Hindu festivals. This Indian dessert uses milk solids and has a soft, creamy taste and a tender texture.  

It can be flavored with cardamom powder and saffron, which adds a delicious flavor in the Pedas. Called as Indian cream fudge, I always make this sweet for Diwali and it has always been a hit among people.  

You can also add some whole dry fruits on top such as Badam or Kaju, to make it look even more appealing. I sometimes also make Chocolate Peda, which is kiddo’s other favorite.   

It is super easy to make Malai Peda from scratch and it has been years since I have bought ready-made ones. When I make sweets at home, I can rest assured of its quality and the kind of ingredients that I use, hence, Malai Peda is no exception for me. 

Ingredients

Milk Powder – Here, we will use milk powder instead of milk solids or khoya to make these Delicious Pedas.

Condensed Milk and Cream – You will notice that I haven’t used sugar in this recipe, as the Condensed Milk used in this dish is sweet enough. The cream gives it a nice and creamy texture from the inside.

Other Ingredients – Other than these, we have used milk, saffron, cardamom powder and ghee. Saffron is mixed into milk and added to the Peda mixture, to give it a nice yellow tinge.

Step By Step Recipe

Soak saffron in milk.

Mix milk powder, condensed milk and cream in a heavy bottom pan.

Make sure there are no lumps. Heat the pan on medium heat .

Add ghee, cardamom powder and soaked saffron.

Cook till the mixture starts leaving the sides of the pan. Keep stirring continuously. Remove the pan from heat. Cool for 10-15 minutes.

Make small size balls and flatten them a little bit.

I had a design template so used it.

You can shape them how ever you want. Store in an airtight in refrigerator for 2-3 days.

Storage Suggestions

Peda stays good for 2 -3 days at the room temperature. After that, you can refrigerator them for about a week. 

You might also like

Recipe Card