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This shortcut version skips the hours of traditional milk-reduction that classic peda requires, using milk powder instead to reach that same dense, fudgy texture in a fraction of the time. Cooked briefly on the stovetop until it pulls away from the pan and cools enough to shape, these little discs are a staple sweet for Diwali, Eid, and other South Asian celebrations.
Per serving
120kcal
Calories
3g
Protein
15g
Carbs
6g
Fat
13g
Sugar
Prep Time
20 min
Cook Time
8 min
Servings
16 people
Difficulty
easy
Follow step-by-step with voice guidance.
In a heavy-bottomed pan, combine the milk powder, condensed milk, and ghee, stirring to combine.
Cook over low heat, stirring continuously, for 6-8 minutes, until the mixture thickens and starts to pull away from the sides of the pan into a soft dough.
Stir in the cardamom powder and remove from the heat.
Transfer the mixture to a plate and let it cool for 10-15 minutes, until just warm enough to handle.
Grease your palms lightly with ghee, then pinch off small portions of the dough and roll into balls, about 2.5cm in diameter.
Flatten each ball slightly between your palms to form a small disc, and press a pistachio or almond into the center of each.
Let the peda cool completely at room temperature, until firm.
Store in an airtight container, or serve once fully set.
Stir Continuously While Cooking: The mixture can stick and burn on the bottom of the pan if left unstirred, so keep a spatula moving constantly over the low heat. Don't Let the Mixture Cool Too Much Before Shaping: It becomes difficult to roll once fully cooled and firm, so shape the peda while it's still warm and pliable, but cool enough not to burn your hands. Keep Your Palms Lightly Greased: A light coating of ghee on your hands prevents the sticky dough from clinging as you roll and shape each peda.
Yes, traditional peda is made by simmering fresh milk for a long time until it reduces down to a thick, solid mixture called khoya - this shortcut version with milk powder achieves a similar result much faster.
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