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Caramel Peda
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A picture of Caramel Peda.

Caramel Peda

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

Delicious

Delicious

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Caramel Peda

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

Delicious

Delicious

Read more
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Ingredients

  • 2 cupsFull-fat milk powder
  • 1 cupMilk
  • 1/3 cupSugar
  • 2 tablespoonsGhee
  • 1/4 teaspoonCardamom powder
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Steps

  1. 1

    Mix milk powder with 1 tablespoon ghee in a bowl until combined.

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

    Melt sugar in a heavy pan over medium-low heat until golden brown.

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

    Lower heat, add milk slowly, stirring as caramel dissolves.

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

    Add milk powder mixture gradually, stirring to avoid lumps.

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

    Cook on low heat until thick and mixture leaves pan sides.

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

    Add remaining ghee and cardamom powder, mix well, turn off heat.

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

    Cool until warm, then shape into pedas with greased hands.

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

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

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

    Press center for traditional design, cool completely before serving.

    A picture of step 10 of Caramel Peda.
    A picture of step 10 of Caramel Peda.
    A picture of step 10 of Caramel Peda.

Tips

Keep the heat low after adding the milk powder to prevent the mixture from burning. For a deeper caramel flavour, let the sugar turn golden brown, but avoid making it too dark. If the mixture feels too soft, cook it for a little longer until it reaches a dough-like consistency.

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Rekha Bapodra
Rekha Bapodra @rekhascooking
on October 13, 2026 10:49
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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Caramel Peda

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