malai peda recipe – peda is a very popular Indian mithai which can be made on all occasions.
It is a very rich sweet. The traditional method of making malai peda includes reducing the milk until it solidifies and becomes khoya or mawa and then cutting them into shapes. This is an easy peda recipe with condensed milk and it is less time consuming compared to the traditional peda. Yet it is tasty.
Take care not to overcook the peda otherwise, it will become dense and chewy.
Festivals are loved by everyone, and having something sweet during a festival makes it even more sweeter. So this is an easy no fuss sweet for all festivals.
malai peda stays fresh in an air-tight container in the refrigerator for at least one week.
malai peda recipe
preparation time: 5 minutes
cooking time: 20 minutes
recipe type: dessert
serves: 3 – 4
- milk powder – 1 tablespoon
- milk – 1/2 cup
- cornflour – 1 teaspoon
- condensed milk – 1 tin
- ghee – 1 tablespoon
- cardamom powder – 1/4 teaspoon
- lime juice – 2 tablespoon
- saffron or kesar – few
- almonds, pistachios – for garnishing
how to make malai peda recipe
1. Crush saffron and add it to 1 tablespoon of warm milk. Keep aside for 10 minutes.
2. Add milk powder, milk, saffron infused milk, cornflour, condensed milk, ghee, lime juice into a heavy bottomed pan or a non-stick pan and mix well. Whisk well such that they form a smooth paste without any lumps.
3. Heat this mixture on a low flame. Keep stirring in order to avoid sticking to the bottom of the pan.
4. Once the mixture starts thickening, add cardamom powder, mix well. Keep on stirring and scraping the sides of the pan and cook the mixture till it starts leaving the sides of the pan.
5. Allow the mixture to cool. Divide the mixture into equal sized balls.
6. Shape each portion in between your palms to make a flat round. You can serve it as such or use any stencil for the design or peda stamps. Garnish with chopped almonds and pistachios.
7. Serve malai peda immediately or refrigerate until use.