Instant Milk (Doodh) Peda - 5 Flavors - The Belly Rules The Mind

Hand holding a flower-shaped milk peda in a paper cup, with a box of assorted flavors in the backgro.

Instant Milk (Doodh) Peda - 5 Flavors

Author:

Soniya Saluja

Create feast-worthy peda with our proven recipe for the best homemade results. Traditional techniques meet modern convenience in this complete guide.

5 from 2 votes

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Course: Dessert

Cuisine: Indian

Keyword: diwali sweets, peda

Cook Time: 3

Total Time: 3

Servings:

Calories:

152kcal

Ingredients

3 cups milk powder
5 tablespoon ghee
¾ cup powdered sugar
1 teaspoon cardamom powder
¾ cup milk
1 teaspoon rose syrup or grenadine / Rooh Afza
2 teaspoon warm milk infused with 10 saffron strands

Instructions

Heat ghee in a nonstick pan on low-medium flame.
Add milk powder, powdered sugar, and milk. Stir continuously so it doesn’t burn.
Mix in cardamom powder and cook until the mixture thickens and starts leaving the sides of the pan.

3 Flavors

Divide the mixture into three equal portions:
Mix rose syrup into one portion for Rose Peda.
Mix saffron-infused milk into another for Kesar Peda.
Leave the last portion plain for classic Malai Peda.
For a festive look, press the mixture into a peda mold to create beautiful designs.
Let it cool slightly. Using a mini cookie scoop, portion out the mixture and shape into pedas with your hands.

Video

Notes

Nutella Peda – Stir in 1 tablespoon of Nutella to the warm peda mixture and mix well. You’ll have a rich, chocolatey peda that’s a dream come true for all the chocolate lovers out there.

Pistachio Peda – Add 1 tablespoon of pistachio cream to the mixture and blend until smooth. The result? A subtly nutty, elegant peda that looks and tastes festive.
Make Biscoff Peda: (4 tablespoons Biscoff spread ) To make Biscoff Peda, prepare a separate batch using the Biscoff ingredients listed above. After adding the milk and stirring well, mix in the Biscoff spread. Do not add powdered sugar. Continue stirring until the mixture thickens and starts leaving the sides of the pan.

Nutrition