पेडा (Milk Peda)

Updated June 26, 2025•6 ingredients•7 steps

About This Recipe

Make melt-in-mouth milk pedas in minutes—order khoya, sugar, cardamom and saffron delivered same-day from Sewapoint’s online grocery.

1
2 cups (≈250 g), gratedKhoya / Mawa
Reduced milk solids—the core of peda
2
¾ cup (≈75 g)Powdered sugar
Blends smoothly without graininess
3
2 Tbsp + extra for greasingGhee
Prevents sticking and adds aroma
4
½ tspCardamom powder
Classic peda fragrance
5
Pinch, soaked in 1 Tbsp warm milkSaffron strands (optional)
Gives subtle colour and luxe aroma
6
1 Tbsp (for garnish)Pistachios or almonds, slivered
Adds festive crunch and colour

1
2 cups (≈250 g), gratedKhoya / Mawa
Reduced milk solids—the core of peda
2
¾ cup (≈75 g)Powdered sugar
Blends smoothly without graininess
3
2 Tbsp + extra for greasingGhee
Prevents sticking and adds aroma
4
½ tspCardamom powder
Classic peda fragrance
5
Pinch, soaked in 1 Tbsp warm milkSaffron strands (optional)
Gives subtle colour and luxe aroma
6
1 Tbsp (for garnish)Pistachios or almonds, slivered
Adds festive crunch and colour

1
Heat a non-stick pan on low; add ghee and crumbled khoya. Stir constantly until khoya softens and turns creamier (about 5 min).
2
Mix in powdered sugar. The mixture will loosen, then thicken again. Cook 6–8 min, stirring, until it leaves the pan sides and forms a soft mass.
3
Stir in cardamom powder and saffron milk (if using). Cook 1 min more; remove from heat.
4
Transfer mixture to a greased plate. Cool 10 min until warm but touch-safe.
5
Grease palms with ghee. Pinch tablespoon portions, roll into smooth balls, then flatten gently to classic peda shape.
6
Press a slivered pistachio or almond atop each peda for decoration.
7
Let pedas set at room temperature 30 min. Store in an airtight container up to 7 days (refrigerate in warm climates).

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