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.
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