Milk Peda

Name: Milk Peda
Yield: Makes about 10 pieces
Cuisine: British
Ingredients: 200 g Milk powder; 180 ml (3/4 cup) Milk; 100 g (1/2 cup) Sugar; 0.5 g (1/2 teaspoon) Cardamom powder; 15 ml (1 tablespoon) Ghee; a few strands Saffron; for garnish Pistachio slivers

Rekha Bapodra @rekhascooking

Wilby, England, United Kingdom

#july2026

Rekha Bapodra @rekhascooking

Wilby, England, United Kingdom

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Ingredients

Makes about 10 pieces

200 gMilk powder
180 ml (3/4 cup)Milk
100 g (1/2 cup)Sugar
0.5 g (1/2 teaspoon)Cardamom powder
15 ml (1 tablespoon)Ghee
a fewstrands Saffron
for garnish Pistachio slivers

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Steps

1

In a bowl, combine milk powder and ghee. Rub together with your fingers until the mixture looks like breadcrumbs. Set aside.
2

In a non-stick pan, add sugar and heat on medium. Let it melt and caramelise until it turns lightly golden.
3

Lower the heat. Slowly pour in the milk, stirring constantly to dissolve the caramelised sugar completely.
4

Gradually add the milk powder and ghee mixture in three parts, stirring well each time to prevent lumps.
5

Continue to cook on low heat, stirring constantly, until the mixture thickens and starts to leave the sides of the pan.
6

Turn off the heat. Add cardamom powder and saffron strands. Mix well to combine.
7
8

Transfer the mixture to a plate and let it cool until it is warm but not hot.
9

Grease your hands with a little ghee. Take small portions of the mixture and shape them into round pedas.
10

Press a pistachio sliver on top of each peda for garnish.

Tips

Ensure to stir continuously while adding milk powder to avoid lumps and achieve a smooth texture.

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Cooksnaps

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Rekha Bapodra @rekhascooking

on July 24, 2025 13:32

Wilby, England, United Kingdom

Hi all, my name is Rekha. I am Indian by birth, born in Uganda, East Africa, I now live in Wilby, Northamptonshire/England.I retired at the age of 60 due to severe arthritis. I am married, a mother and grandmother.I learnt to cook from my parents at a very young age of seven. I started to cook simple dishes for the family and gradually learnt how to cook. My mum use to cook at our shop where we sold Indian sweets and savouries. I have learnt a lot from my mum. I started cooking fusion dishes and learning from others. My strong point is making sweet dishes and innovating new dishes. I can improvise and be creative in leftover dishes.I love being on Cookpad because I can share and learn new recipes. I have also made a lot of friends.