Panchamrut Peda

Name: Panchamrut Peda
Yield: 2 servings
Cuisine: British
Ingredients: 1.5 cups Full-fat milk powder; 0.5 cup Milk; 1 tablespoon Ghee; 1 tablespoon Plain yogurt (curd); 2 tablespoons Powdered misri; 1 tablespoon Honey; a few Saffron strands; 2 tablespoons Warm milk (for soaking saffron); 1 teaspoon Ghee (for dough stage)

Rekha Bapodra @rekhascooking

Wilby, England, United Kingdom

#September2027

A delicious, soft and fragrant peda made specially as an offering for Lord Krishna’s birthday. 🙏💙

#September2027

A delicious, soft and fragrant peda made specially as an offering for Lord Krishna’s birthday. 🙏💙

Rekha Bapodra @rekhascooking

Wilby, England, United Kingdom

#September2027

A delicious, soft and fragrant peda made specially as an offering for Lord Krishna’s birthday. 🙏💙

#September2027

A delicious, soft and fragrant peda made specially as an offering for Lord Krishna’s birthday. 🙏💙

Saved

Ingredients

2 servings

1.5 cupsFull-fat milk powder
0.5 cupMilk
1 tablespoonGhee
1 tablespoonPlain yogurt (curd)
2 tablespoonsPowdered misri
1 tablespoonHoney
a fewSaffron strands
2 tablespoonsWarm milk (for soaking saffron)
1 teaspoonGhee (for dough stage)

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Steps

1

Soak saffron in 2 tablespoons warm milk for 5–10 minutes.
2

Heat 1 tablespoon ghee and 0.5 cup milk in a non-stick pan on low heat.
3

Add milk powder and yogurt. Stir and cook on low, mixing continuously.
4

Add powdered misri, honey, and saffron milk. Cook until a soft dough forms.
5

Add 1 teaspoon ghee, mix, and cook just until smooth. Do not overcook.
6

Let the mixture cool until warm.
7

Grease hands with ghee, divide and shape into small balls, flatten gently.
8

Decorate with saffron strands or charoli if desired.
9

Tips

Cook the mixture only until it just comes together to keep the pedas soft. Store in an airtight container in the refrigerator and bring to room temperature before serving.

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Cooksnaps

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Rekha Bapodra @rekhascooking

on September 01, 2026 10:56

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.