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

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

Rekha Bapodra @rekhascooking

Wilby, England, United Kingdom

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)

Saved

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.

Saved

Cooksnaps

Saved

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.