Indian Sweets: Milk Peda with Pistachios
Recipe Type: Sweet, Dessert
Serves: 20 to 25 pedas
A chewy peda sweet is similar to fudge, but made with a cooked dough spiced with cardamom and saffron and topped with dried fruits or nuts.
  • 1 can condensed milk (14 oz - 396gm)
  • 1 and ¾ cup milk powder
  • 1 tbsp ghee (clarified butter)
  • 1 tbsp milk
  • pinch of cardamom
  • pinch of saffron
  • ¼ cup pistachios (or nuts of choice) for garnishing
  1. Chop the pistachios into half. Keep aside. Warm 1 tbsp of milk in microwave and add the saffron and cardamom powder to it. Give a quick stir and let it sit. Now in a cooking vessel add the condensed milk and milk powder. Mix and whisk till smooth. Now add the milk with saffron and cardamom. Mix well till there are no lumps.
  2. Switch ON the gas and cook this mixture on medium low heat. Stir intermittently. When the mixture starts leaving sides, add ghee (reserving some for rolling the pedas). As the mixture cooks it will thicken. Keep mixing till it turns into a doughy ball.
  3. You want to get a consistency such that its easy to roll into a ball and retains its shape (test using a small dough ball). Allow the mixture to cool for 5-10 mins or until you can easily handle it. Roughly divide the dough into 20-25 portions. Apply some ghee to your hands and roll into a smooth ball. Press between palms to flatten it a bit and then add a halved pistachio to the center. Allow them to cool completely. They solidify as they cool. Store in airtight container
The milk has a tendency to burn quickly, so stay by the stove.
Don't overcook the mixture milk and condensed milk mixture as it will harden and you will not be able to roll/shape the pedas.
Its easier to roll and shape the peda when they are warm. The mixture tends to harden a bit as it cools making the shaping process difficult. So if you have some additional helping hands that would do the trick.
The Peda stay good for up to a week in the refrigerator.
Recipe by Honest Cooking at