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. 

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. 

Recipe Card

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Peda Recipe

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.

4.17 from 6 votes

Print Pin Rate

Course: Dessert

Cuisine: Indian

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 24 pieces

Calories: 127kcal

Author: Neha Mathur

Ingredients 

1x2x3x

• 2 cups Milk powder
• 400 g Condensed milk
• 100 ml Cream
• 1 tbsp Ghee
• 1 tsp Cardamom powder
• 1 pinch Saffron
• 1 tbsp Milk

Instructions

• 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 and cool the mixture for 10-15 minutes.
• Make small size balls and flatten them a little bit. I had a design template so used it.
• Store in an airtight in refrigerator for 2-3 days.

Notes

Apply ghee on your palms before making peda. It will prevent the mixture from sticking to your palms.

Nutrition Facts

Peda Recipe

Amount Per Serving

Calories 127 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 4g25%

Cholesterol 23mg8%

Sodium 63mg3%

Potassium 207mg6%

Carbohydrates 13g4%

Fiber 1g4%

Sugar 13g14%

Protein 4g8%

Vitamin A 205IU4%

Vitamin C 1mg1%

Calcium 148mg15%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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