Indian festivals are just incomplete without the traditional delicious Indian sweets or dessert recipes. One such popular and traditional Indian sweet recipe that is prepared during festivals or on auspicious occasions is the milk mawa powder peda. It is popular across all the regions in India and has different varieties in different states. The traditional recipe of milk peda’s is prepared using mawa or khoya or milk solids. However, this recipe shared in the blog is an instant version prepared from milk powder and sweetened condensed milk.

Step 1: Making Milk Peda

Firstly, heat 2 tbsp desi ghee in a large non-stick & thick bottom kadhai or pan and add 2 cups sweetened condensed milk and mix it gently with ghee. Keep the flame on low.

Step 2:

Add 1 cup full-fat milk powder and mix with condensed milk. Mix & mash the milk powder breaking all the lumps if present. Alternatively, if you have lumps in milk powder then sieve the milk powder before adding.

Step 3:

When the mixture starts separating the pan, forms a thick lump then add ¼ tsp of cardamom powder and mix well.

Turn the flame off and transfer the mixture to the plate or a bowl to let it cool down slightly.

Step 4:

Make smooth and crack-free small balls from the dough. Finally, doodh peda or milk peda is ready to be served. Peda's can be placed for 3 to 4 hours at room temperature. And you can store the remaining or leftover peda's in an air-tight container for a week.