Homemade Doodh Peda Recipe with step by step photos: 2 ingredients homemade peda that is rich, creamy with a grainy melt-in-mouth texture and is far better than the store-bought one.
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Milk peda also called doodh peda, or mawa peda is an age-old traditional Indian sweet often made on festivals and special occasions. There are many variations of peda available today but milk peda is the basic for all peda recipes.
I am sharing the traditional method, where peda is made by cooking milk until evaporated milk solid (khoya/mawa) is formed and then sweetened. I made this on Diwali. The recipe takes time and some muscle work to come together. But the end result is worth the effort.
This homemade doodh peda recipe is made with just two ingredients – full cream milk and regular granulated sugar.
Preparation of Peda Step By Step
- Heat milk in a deep bottomed large kadai over medium flame. Stir occasionally to prevent milk from sticking to the bottom and burning.
- Get the milk to a boil. Stir often while touching the spatula to the bottom and scraping the sides.
- Once the milk starts thickening, stir continuously by scraping the sides. Cook until the milk reaches a thicker consistency and leaves the sides of the pan.
- Now add sugar. keep stirring till the sugar dissolves. Cook over a low flame until the mixture separates from the pan and holds shape.
- Homemade mawa is ready. Now turn off the flame and transfer the mawa to a bowl.
- Cool slightly and take a small portion, shape into a round ball, then press a finger on top to create design. You can use a mould or decorate using a toothpick or fork.
- Pedas are ready to serve. Keep them in an airtight container. They will stay good for 2 days at normal room temperature and up to a week in the refrigerator.
Notes
- Use full cream milk for the best taste.
- I highly recommend using a non-stick heavy bottom pan.
- Make sure to keep on stirring as the milk has a tendency of sticking to the bottom and eventually burn.
- I haven’t added any flavors to this. If you like, you can flavor with saffron, rose water, kewra water, or just cardamom powder.
- To make it look more appealing you can even add some chopped nuts on top.
- Cooking time may vary depending on the heat, quantity, shape, and size of the pan.
- Pedas tend to get harder when refrigerated. Just microwave for a few seconds until they get to room temperature.
If you try this recipe, please leave a feedback and rating. You can also tag me @spoonofflavor on Instagram.
Homemade Doodh Peda Recipe | Milk Peda
INGREDIENTS ( 1 CUP = 250 ML )
- 4 cups full cream milk (1 liter)
- ¼ cup granulated sugar or as per taste
INSTRUCTIONS
- Heat milk in a deep bottomed large kadai over medium flame. Stir occasionally to prevent milk from sticking to the bottom and burning.
- Get the milk to a boil. Stir often while touching the spatula to the bottom and scraping the sides.
- Once the milk starts thickening, stir continuously by scraping the sides. Cook until the milk reaches a thicker consistency and leaves the sides of the pan.
- Now add sugar. keep stirring till the sugar dissolves. Cook over a low flame until the mixture separates from the pan and holds shape.
- Homemade mawa is ready. Now turn off the flame and transfer the mawa to a bowl.
- Cool slightly and take a small portion, shape into a round ball, then press a finger on top to create a design. You can use a mold or decorate using a toothpick or fork.
- Pedas are ready to serve. Keep them in an airtight container. They will stay good for 2 days at normal room temperature and up to a week in the refrigerator.
Notes
- Use full cream milk for the best taste.
- I highly recommend using a non-stick heavy bottom pan.
- Make sure to keep on stirring as the milk has a tendency of sticking to the bottom and eventually burn.
- I haven’t added any flavors to this. If you like, you can flavor with saffron, rose water, kewra water, or just cardamom powder.
- To make it look more appealing you can even add some chopped nuts on top.
- Cooking time may vary depending on the heat, quantity, shape, and size of the pan.
- Pedas tend to get harder when refrigerated. Just microwave for a few seconds until they get to room temperature.
Mayuri Patel
These best way to make traditional mawa or khoya, is by allowing milk to thicken. These homemade doodh peda, so simple and yet so flavorful.
Geetanjali
Yeah, absolutely Mayuri Ji. Thank you! 🙂
Bless my food by Payal
Doodh peda is made to such a perfection that it’s texture appears to be so silky. Also well presented and beautifully photographed.
Geetanjali
Thank you! 🙂
Sandhya Ramakrishnan
There is absolutely no compromise on the flavor that this traditional doodh peda has. We can try shortcuts for ease, but the flavor of this is the best! Perfect for the festival season!
Lata Lala
Homemade doodh peda recipe made with just two ingredients sounds so good and perfect. Festival times are so busy otherwise and this lovely recipe is definitely for keeps.
The pedas have turned out perfect and it looks so delicious.
Poonam bachhav
Love how silky amd delectable your doodh peda has turned out ! Perfect sweet for any special occasion. With just 2 ingredients, the recipe sounds simple amd easy to follow.
Priya Srinivasan
Look at that gorgeous color! My god, it is only possible with the traditional method! No shortcut method is going to give that brilliant hue! Simpe yet delicious dessert!
Padma Veeranki
Homemade doodh peda looks perfect & they look absolutely delicious…Worth the time and effort! It’s one of my favourites! Well presented & tempting me to grab!
Rafeeda - The Big Sweet Tooth
This is simply amazing that you have not used any shortcuts to make that peda! I am not that patient… hehe… but definitely that looks so delicious I could finish eating that up in one sitting… my girls love them too…
Seema Sriram
So beautiful these look, I love these for festival times. I am not sure if I will leave any for images or for the family, may gobble them all up.
Jagruti's Cooking Odyssey
Homemade doodh peda or milk peda my favourite, and of course the traditional method is best although it requires lots of time and energy.