✨ Doodh Peda Recipe | Traditional Indian Milk Peda with Khoya

Doodh Peda, also known as Milk Peda, is a rich and creamy Indian sweet made using khoya (mawa), sugar, and cardamom. This traditional mithai is perfect for festive occasions like Diwali, Raksha Bandhan, and Janmashtami. With just a handful of ingredients, this homemade peda recipe gives you the same authentic flavor as Mathura peda or the popular North Indian sweets from local mithai shops.

📋 Ingredients for Doodh Peda (Yields 15-18 pieces)

📝 Use fresh, unsweetened khoya for best results. Avoid soft khoya as it won’t give the desired texture.

🧑‍🍳 Step-by-Step Instructions – Make Doodh Peda

✅ Step 1: Roast the Khoya

1. Take a heavy-bottomed non-stick pan and add the grated khoya.

2. Heat on low flame and roast gently, stirring continuously to prevent burning.

3. Roast for 8–10 minutes until it turns soft, slightly golden, and leaves a rich, milky aroma.

💡 Roasting khoya enhances the flavor and texture, crucial for an authentic peda taste.

✅ Step 2: Add Sugar and Flavor

1. Let the roasted khoya cool for a few minutes (not completely cold).

2. Add powdered sugar and cardamom powder.

3. Mix well and turn the heat on low. Stir the mixture continuously for another 5–6 minutes.

4. The mixture will begin to thicken and leave the sides of the pan.

⚠️ Do not overcook after adding sugar, or the peda will harden too much and turn chewy.

✅ Step 3: Shape the Peda

1. Remove the mixture from heat and let it cool slightly, just enough to handle.

2. Grease your palms with ghee.

3. Take small portions and roll into smooth balls. Gently flatten each ball to form a disc-like shape.

4. Garnish with a chopped pistachio or saffron strand on top.

🎯 Make sure to shape the pedas while the mixture is still warm. It becomes harder to mold once completely cool.

🥄 Storage Instructions

• Store pedas in an airtight container at room temperature for up to 2–3 days.

• Refrigerate to extend shelf life to 5–7 days.

• Serve at room temperature for best flavor and softness.

🎉 When to Make Doodh Peda – Ideal Occasions

🌼 Milk-based sweets like peda are considered pure and sattvik, making them ideal for religious offerings and celebrations.

📊 Nutritional Information (Per Peda, Approximate)

🥛 Since khoya is made from milk, Doodh Peda is naturally rich in calcium and protein, making it a wholesome festive treat.

💡 Tips for Perfect Milk Peda Every Time

• Use grainy khoya (batti mawa) instead of soft khoya for best texture.

• Avoid using condensed milk, as it makes the peda sticky.

• Add a few strands of kesar (saffron) soaked in warm milk for extra flavor and color.

• Mix in rose water or kewra essence if desired for aromatic depth.

• For kids, you can shape the pedas using cookie cutters for fun designs.

❓ Frequently Asked Questions

Can I use milk powder instead of khoya?

Yes, but then it’s a milk powder peda, not khoya-based. The taste and texture will differ slightly.

Why did my peda become hard?

It was likely overcooked after adding sugar. Keep flame low and stir constantly.

Can I freeze doodh peda?

Yes. Wrap each peda in parchment and store in an airtight box in the freezer for up to 1 month.

Can I make peda without sugar?

You may use jaggery powder or natural sweeteners, but taste and shelf life may vary.

🌟 Interesting Facts

Doodh Peda is one of India’s most cherished traditional milk sweets, rich in flavor and perfect for celebrations. It’s quick, requires just 3 main ingredients, and doesn’t compromise on taste. Whether you’re preparing for festivals like Diwali, celebrating a baby shower, or simply craving a nostalgic Indian dessert, this easy khoya peda recipe is your go-to.