Doodh peda recipe (Dudh ka peda) – Made sweet shop style soft doodh peda direct from fresh milk for this Janmashtami festival, with no readymade khoya or no milk powder, or no condensed milk. An easy-to-make soft delicious peda recipe cooked with just 3 main ingredients, fresh milk/dudh, sugar/chini, and green cardamom(choti elaichi) powder. Described with step by step detailed pictures. Dudh peda is a traditional Indian sweet that originated in Mathura, Uttar Pradesh, the birthplace of Lord Shree Krishna. To celebrate any Indian festival, to offer it to the god as prasad, or to share any good news this sweet is very popular to serve.
About this recipe
For making doodh peda, milk is put in a direct gas oven to evaporate about one-fourth of its original amount to get soft instant khoya or mawa, add a few strands of saffron or kesar to the milk. Then mix the fresh-made khoya with powdered sugar, and used freshly ground cardamom powder at the end of this recipe to enhance the flavor of this peda. Ghee is only required at the time of giving the shape of the pedha.
Which Milk to be used in this recipe – Use fresh whole cow milk, Buffalo milk, or Packet milk (preferably full cream milk or full-fat milk that contains more malai or cream in it. More malai-contained milk makes more delicious peda.
With Kesar or without Kesar– Kesar or saffron is not mandatory for making this recipe. If you do not like Kesar flavor in peda then can skip adding Kesar in doodh. However, if you Kesar flavor and color then only can use it.
Types of Sugar – Must use powdered sugar. I use powdered sugar by grinding granulated refined sugar. However, organic non-refined sugar is a much more healthy option. Even gur/jaggery can replace sugar if want to avoid sugar consumption.
Green cardamom or elaichi powder flavor – Just like elaichi powder is commonly used in making all indian sweet recipes for flavor, pedha is also flavored with the same. No rose water or any other strong essence is used in peda.
Basically, I wanted to share this doodh pede recipe for the Shree Krishna Janmashtami festival. Although using the authentic way, it is quite time-consuming, however, pure and so delicious in taste that I hope you can afford that time.
Even you may try some other Janmashtami sweets from my website,
Try this doodh peda at home and please let me know how this homemade peda ki recipe works by leaving a comment in the comment box below.
Happy Shree Krishna Janmashtami(upcoming) to all of you.
Doodh Peda recipe | Fresh Milk Peda | Dudh ka Peda
Ingredients of doodh ka peda
- 1 lit full-fat milk
- 3/4 cup powdered sugar
- 1 tsp green cardamom powder
- 1 tsp ghee/ clarified butter(for greasing the plate)
- a pinch of saffron strands
Prep time:5 mins
Cooking time: 2hr 15 mins
Served in: 2hrs 40 mins
Author: Moumita Paul
How to make doodh peda with step by step pictures
Boil the milk
- For making this peda, first, boil 1-liter of fresh milk in a saucepan (preferably non-stick ) on medium heat.
- When the milk starts boiling, slow down the heat to a low flame and let boil it slowly.
- Stir the milk occasionally i.e, after every 1 minute.
- Don’t allow the milk stick to the bottom in any way as sometimes you can realize a layer of milk is trying to sit in the bottom.
Add Kesar in milk
- When the milk gets thicker and almost reaches half of its original quantity, then add a pinch of saffron/ kesar to it. Stir it well.
- Let the saffron boil with the milk and release its color.
Make a soft khoya
- In the meantime, stir the milk after every 30 secs, which means stirring it frequently to avoid burning from the bottom.
- When milk dried up to 1/4 of its original amount In this stage, stir it after every 10 secs (means stir it more frequently).
- And lastly, when milk gets totally evaporated and gets a soft creamy khoya. As shown in the picture below.
- Then turn off the flame and remove the pan from the stove.
- Our soft instant khoya is ready for making this peda.
- As I prepared this khoya on low heat from the beginning, thus it takes 1 hr 50 mins to get the desired soft consistency.
Make peda dough
- let the khoya cool down and then knead the khoya with a masher or by hand to make it more smooth.
- After that, add the powdered sugar and 1/2 tsp green cardamom powder to it. Mix it nicely with a spatula.
- Now it’s time to put it back again on the heat.
- Maintain low heat always because by adding sugar there will be a tendency to get it to burn quickly. So stir it continuously.
- First, the khoya – powdered sugar mix will get a very thin consistency. And then gradually it will start to form a stickiness.
- When you take the mixture between your two fingers then you can feel the stickiness between the fingers. which is shown in the pic, then remove the pan from the oven.
Shape the peda
- Grease a plate with 1 tsp ghee or clarified butter and pour the mix on the plate.
- Add the rest of 1/2 tsp cardamom powder to it and use a spatula to mix it well.
- After a few minutes when the mixture will be cooled down then knead it with your hand or spatula.
- The dough will stick to your palm apply a little ghee on your palm and makes the balls from it.
- Give it a shape of your choice as I put a thumb impression on its top.
- Keep it on a plate and garnish it with broken pistachios or chopped pistachios from the top.
- Now sweet shop style soft Milk peda is ready to celebrate the upcoming Janmashtami festival.
- Getting the smooth peda with a texture like sweet shops, I applied the khoya kneading idea.
- Don’t immediately put it in the fridge, it might get hard.
- I added the cardamom powder in two batches to retain the flavor of cardamom in the pedas.
- the low flame is best for making sweets but you can use the medium flame with continuous stirring.