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Milk Peda
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A picture of Milk Peda.

Milk Peda

Rekha Bapodra
Rekha Bapodra @rekhascooking
Wilby, England, United Kingdom

#july2026

#july2026

Read more

Milk Peda

Rekha Bapodra
Rekha Bapodra @rekhascooking
Wilby, England, United Kingdom

#july2026

#july2026

Read more
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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. 1

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

    A picture of step 1 of Milk Peda.
    A picture of step 1 of Milk Peda.
  2. 2

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

    A picture of step 2 of Milk Peda.
    A picture of step 2 of Milk Peda.
  3. 3

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

    A picture of step 3 of Milk Peda.
    A picture of step 3 of Milk Peda.
  4. 4

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

    A picture of step 4 of Milk Peda.
    A picture of step 4 of Milk Peda.
  5. 5

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

    A picture of step 5 of Milk Peda.
  6. 6

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

    A picture of step 6 of Milk Peda.
    A picture of step 6 of Milk Peda.
    A picture of step 6 of Milk Peda.
  7. 7

    A picture of step 7 of Milk Peda.
    A picture of step 7 of Milk Peda.
  8. 8

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

    A picture of step 8 of Milk Peda.
    A picture of step 8 of Milk Peda.
    A picture of step 8 of Milk Peda.
  9. 9

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

    A picture of step 9 of Milk Peda.
    A picture of step 9 of Milk Peda.
  10. 10

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

    A picture of step 10 of Milk Peda.
    A picture of step 10 of Milk Peda.

Tips

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

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Rekha Bapodra
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.
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Comments

Anoli Vinchhi
Anoli Vinchhi @cook_25690120
July 24, 2025 14:09
Awesome
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