Milk peda with milk powder, instant milk peda recipe

Milk peda is possibly my most favourite Indian sweet and since it's a no-brainer to make during Diwali, I tried out this super easy, instant milk peda with milk powder last weekend. The recipe is really fool-proof so I hope you'll bring out some milk powder or buy some and try this milk peda this festive season.

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Now add the saffron milk and cardamom powder (I used too much milk to soak saffron, 2 teaspoon should be more than enough)

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Mix again and cook on low heat for a further 7-8 minutes

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The mixture will become silky soft, non-sticky, and easy to fold into itself. The below picture is the perfect consistency. If you are still doubtful, take a tiny bit between your fingertips and see if you can roll it into a small ball. That's the right consistency

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Remove into a wide bowl and let it cool until just lukewarm

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Then add the sugar and knead well with your fingers until the sugar has completely blended into the peda dough

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Roll into small balls of your desired size and flatten lightly with your thumb. It's completely ok for the peda to have some cracks along the edges and for the consistency to be a bit grainy.

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Place chopped nuts or chocolate chips in the dent and serve immediately

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The peda stays good for a day at room temperature in an airtight container and refrigerated up to three days but it is best eaten fresh

Tips and Tricks

• You can add 1 tablespoon cocoa powder to the cream and milk powder in the first step to make chocolate peda. Avoid saffron in that case and just use cardamom for flavour
• You can also omit saffron and just use cardamom for flavour. Add a bit more than a pinch if that's the case
• You can use any type of cream and the fat content shouldn't matter too much. Just don't go for low fat cream or milk powder, use the regular kind for best results
• The sugar will feel a bit grainy when you bite into the peda, much like the original versions. If you don't prefer this, powder the sugar coarsely before adding to the peda dough. Wait until the dough has become almost room temperature before adding sugar. If you add it before, the heat will melt the sugar and the dough will become very sticky and difficult to shape
• If the dough seems too watery, add some powdered nut flour (almond, pistachio, etc) to bring it to the right consistency. Once you remove from heat, do not cook again
• If the dough is too dry and you are not able to shape the peda, add some cream or milk by the drops to bring it together. Refrigerate after making the peda if you are not serving immediately as this will reduce the shelf life

For milk peda with milk powder recipe in Tamil, Kannada, Hindi, Telugu, Urdu, Malayalam, etc please use the Google translate button in the sidebar.