Easy Peda [Indian Milk Fudge]

Easy Milk Peda – This rich and delicious Indian fudge is made with just 4 ingredients and made in less than 20 minutes. A quick dessert for festivals or any occasion!

EASY MILK PEDA [INDIAN MILK FUDGE]

Rich, creamy, and melt-in-mouth, this peda (milk fudge) is made with ricotta cheese, and milk powder, and is flavored with aromatic cardamom powder. A quick and delectable Indian dessert perfect to celebrate this Diwali.

Make this easy peda recipe with stepwise directions in less than 20 minutes. They are so addictive! Best ever homemade peda!

This peda recipe is a very easy, delicious Indian sweet, made using ricotta cheese and milk powder instead of khoya/mawa. A classic Indian sweet that is usually made during festivals like Diwali, Holi, Janmashtami, or as an offering to God (prasad).

Ricotta cheese and milk powder peda is an instant and quick version of traditional peda. Milk powder and ricotta cheese are used instead of khoya. These fudgy treats are melt-in-mouth soft! These delicious easy Pedas are a classic Indian dessert that you can make in no time.

INGREDIENTS FOR EASY MILK PEDA

Ricotta Cheese: I used full-fat ricotta cheese for this recipe. You can use low-fat cheese, works fine.

Milk Powder: Non-fat dry milk (powder) will work for this recipe. 

Milk: Full-fat or reduced-fat milk works fine. You can use almond milk if you prefer.

Sugar: For this recipe, I used raw organic sugar. You can use the sweetener of your choice. Adjust the sweetness as per taste.

Ghee: I used ghee or unsalted butter, both work fine.

Flavoring: I used green cardamom powder to flavor the peda. You can keep the peda plain or use the flavoring of your choice. Vanilla extract, rose extract, or saffron adds a nice flavor to the peda.

Garnish: To garnish I used some cardamom powder, nuts, and dried rose petals. You can garnish with some saffron or nuts like almonds, or pistachios.

DIRECTIONS FOR EASY MILK PEDA

In a non-stick or heavy bottom pan, combine milk, milk powder, and ricotta cheese.

Place the pan on medium heat, and cook the mixture stirring frequently, until it starts to leave the sides of the pan, and forms a smooth dough ball.

Note: Initially, the mixture will be in liquid form, gradually it will come to a solid state. This process will take around 15-20 minutes.

Stir in sugar, and cardamom powder and mix well. Cook the mixture until the sugar dissolves and the mixture once again forms a smooth dough.

Note: Check the consistency of the dough. Take a small portion of the mixture and roll it between your fingers, you should be able to form a smooth ball without cracking the dough. If the dough cracks mean it’s dry and overcooked. Add some milk and cook the dough until smooth.

Add ghee and mix well until the ghee is absorbed about 1-2 minutes.

Remove the pan from the heat and transfer the mixture to a silicon mat or a clean plate.

When the mixture is still warm but can be handled comfortably, knead the dough for a few minutes.

Note: Kneading the dough helps improve the texture of the peda.

Once the dough becomes shiny and the mixture does not stick to your hands. Divide the dough into equal portions and shape it into a round shape.

(Optional) You can use some design stamps for a pattern on the peda.

Sprinkle some cardamom powder, saffron strands (optional), and nuts.

Peda is ready to be devoured!

Pic Shown: Step-by-step milk peda recipe

TIPS FOR BEST MILK PEDA

The higher the fat content, the peda will be richer. Using low-fat ingredients, the peda will still taste good, but you may miss that richness that actual malai peda has.

For the sweetness, I have used raw organic sugar. You can use the sweetener of your choice. This recipe has a perfect balance of richness and sweetness. If you prefer a sweeter peda, add 1-2 tablespoons of extra sugar.

Do not overcook the mixture. Once the mixture leaves the sides of the pan and forms into a smooth dough ball, the mixture is ready.

The mixture should form a soft dough. It should not have any traces of liquid, but moist to the touch and not wet. It should hold shape and not crumble when rolled into a ball.

Take a small portion of the mixture and roll it into your palms, you should be able to form a smooth ball without cracking the dough. If the dough cracks mean it’s dry and overcooked. Add some milk or ghee and knead the dough until smooth.

Allow the dough to rest for 3-5 minutes and then make peda. If the dough cracks while making the peda, simply gather the dough and add a teaspoon of ghee and knead the dough.

When shaping the peda, lightly grease your hands with some ghee to prevent the mixture from sticking to your hands.

Allow the peda to cool to room temperature before storing it in an air-tight container.

If using green cardamom in the recipe, use freshly ground cardamom powder for the best results.

I prefer a non-stick pan for this recipe. The mixture tends to stick a lot. Use a heavy bottom pan, Kadai, or a non-stick pan for best results.

Adjust the heat as and when needed. I use a medium to low heat to make the peda. Hence assuring that the mixture does not stick or burn.

Keep stirring frequently to avoid any mixture sticking to the bottom of the pan.

FAQs

WHAT FLAVORING TO USE

I used green cardamom powder. Saffron, green cardamom, or rose essence can be used. I used some cardamom as a garnish.

CAN I USE GRANULATED SUGAR

I use organic sugar in my cooking. It is slightly mild in flavor as compared to granulated sugar. Feel free to swap organic sugar with granulated sugar.

WHAT OTHER GARNISH TO USE

I have used green cardamom, silvered almonds, and some dried rose petals. Edible silver leaves, nuts, green cardamom powder, saffron, and dry rose petals make a great garnish.

CAN I MAKE PEDA AHEAD OF TIME

You can make it a month ahead and store it in an air-tight container in the refrigerator. It stays fresh for up to a month in the refrigerator or up to 3 months in the freezer.

CAN I FREEZE THE PEDA

Yes, you can freeze the peda. Store it in a freezer-safe container or Ziploc bag for up to 3 months. Thaw it in the refrigerator or on the kitchen counter and enjoy.

MY PEDA IS NOT SETTING

When the peda does not set properly, there are mainly two reasons. Either the mixture was overcooked or it was undercooked.

When the peda mixture is overcooked, the mixture turns dry and crumbly and does not set properly. Simply transfer the mixture to the pan, add a few tablespoons of milk and cook the mixture to a soft dough ball consistency.

If you undercooked the mixture, the mixture has too much moisture, which prevents it from holding its shape. Return the mixture to the pan, and cook down the mixture to a soft dough ball consistency.

HOW TO STORE THE PEDA

Store the peda in an air-tight container in the refrigerator for up to a month. You can freeze the peda for up to 3 months.

WHY USE RICOTTA CHEESE

Ricotta cheese is a quick and easy alternative to traditional milk-based recipes. It is easily available and cuts back on cooking time by almost a fourth. Thus, saving time and all the effort that goes into making peda.

I find peda made with ricotta cheese yield quite a similar taste and texture just like the traditional ones.

TRIED THIS RECIPE?

Hope you enjoy this Easy Milk Peda!! If you give this recipe a try, please rate the recipe by clicking the starson the recipe card. Leave a comment and share your experience. Thank you

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