These homemade pedas (also spelled “pedha” or “doodh peda”) make the perfect edible gifts for Rakhi, Diwali, and other festive occasions. They carry the warmth of tradition and the sweetness of celebration in every bite. Whether you’re gifting them to friends, family, or neighbors, they’re a thoughtful way to share love and culture through something deliciously handmade.
In this post, I will walk you through an easy, peda recipe you can make at home without needing hours of stirring. Let’s get cooking!
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Peda (also spelled “pedha” or “doodh peda”) is a classic Indian milk fudge sweet often offered as prasad in temples or served during festivals. I’ve been living in the USA for the past 15 years, but every year during Diwali, I find myself missing the celebrations back home in India. The streets lit with diyas, neighbors bringing boxes of mithai, and the joy of sharing sweets with family and friends - that’s what Diwali feels like to me.
Sweets are the heart of any festival, and peda is one that never fails to bring me comfort. What makes it extra special is how quick it is to prepare. In just 5 minutes, I can whip up these soft, melt-in-your-mouth pedas, customize them with different flavors, and share them with my loved ones here. It’s my way of recreating the warmth of Diwali in my own kitchen.
- Ingredients
- Instructions
- Soniya’s Flavor Twists
- Sweet Memories !
- How to Store
- How to Serve / Pairings
- Top 5 Tips for Perfect Peda
- Soniya’s Top Tips
- Common Issues and Solutions
- Conclusion
- Related
- Instant Milk (Doodh) Peda - 5 Flavors
Ingredients
See recipe card for quantities.
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.
- 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.
Soniya’s Flavor Twists
Want to take your peda up a notch? Try these quick add-ins:
- 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.
Sweet Memories !
Every peda made with love carries the warmth of home in every bite.
How to Store
| Storage Method | Duration | How to Store / Tips |
|---|---|---|
| Room temperature | 3–5 days | In an airtight box, in a cool, dry place. Avoid humidity. |
| Refrigerator | 10–12 days | Airtight container, place parchment between layers. Bring to room temperature before serving. |
| Freezer | 1 month | Place them in a freezer-safe box with parchment paper between layers to prevent sticking. They’ll keep well for up to 1 month. Thaw them in the fridge overnight, then let them sit at room temperature for a few hours before serving. |
How to Serve / Pairings
- Serve pedas as dessert or sweet snack after meals.
- They pair nicely with savory snacks or chivda (for contrast) during festive plates.
- You can include pedas in a mithai box (sweet gift box) with ladoos, barfis, etc.
- Serve them at room temperature ; slight warmth can make them soft, but too warm makes them sticky.
Top 5 Tips for Perfect Peda
- Use a heavy-bottomed or nonstick pan to prevent burning.
- Constant stirring is critical. Don’t leave the pan unattended.
- Don’t overcook ; the mixture will set further as it cools.
- Don’t shape them when the mixture is too hot or fully cold to avoid burnt hands and cracked pedas.
- Grease your palms with ghee before shaping to avoid sticking
Soniya’s Top Tips
- Use a heavy-bottomed or nonstick pan to prevent burning.
- For a festive look, press the mixture into a peda mold to create beautiful designs.
Common Issues and Solutions
| Mistake | Result | Solution / How I Fix It |
|---|---|---|
| Overcooking | Pedas turn hard, chewy | Remove from heat once it just comes together; it firms up as it cools. |
| Under-cooking | Mixture is too soft, falls apart | Return to low heat briefly, stirring, until doughy consistency. |
| Burning / sticking | Bottom scorches, bad flavor | Use nonstick or thick-bottomed pan; stir continuously and scrape edges. |
| Lumps present | Grainy texture, unpleasant bites | Sift milk powder; mix dry + wet well before heating; stir vigorously while cooking. |
Conclusion
This peda recipe is my shortcut to bringing the flavors of Diwali into my home in the USA. It’s quick, simple, and full of love - the kind of sweet that carries both tradition and nostalgia. Whenever I share these pedas with friends and family here, it feels like I’ve carried a little piece of home across the ocean.
If you try this peda recipe, I’d love to hear how it turned out! Share a photo or comment any tweaks you made.
Related
Looking for other recipes like this? Try these:
- Jalebi White Chocolate Bark Recipe
- 3-Ingredient, 10-minute Coconut Ladoo: A Sweet Tradition
- Melt-In-Your-Mouth Besan Ladoos + Tips
- Easy Gulab Jamun
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.
Nutrition
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.
