Malai Peda is one of the most well-known of Indian mithai (dessert). Malai Peda has an attractive texture and taste. It is most common Indian sweet for celebration.
Malai Peda is a famous Indian dessert made from condensed milk and a special process of curdling condensed milk turns it into a richly textured product like Khoya, which then flavored with cardamom and saffron. Malai Peda has spicy fragrance and intense flavor make it a hit with adults and the amazing texture and succulent mouth-feel make it popular with kids.
The word Peda is generically used to mean a blob of any doughy substance, such as flour or khoya. There are so many variations of Peda and also variant in the name like Pedha or Penda (in Gujarati) or Pera. Peda is a sweet from the Indian subcontinent, usually prepared in thick, semi-soft pieces. The main ingredients are milk solids, sugar and traditional flavorings, including cardamom seeds, pistachio nuts and saffron. The color varies from a creamy white to a caramel color.
So today I’m posting one of the verity of Peda which is called Malai Peda! I made this Malai Peda on the auspicious Raksha Bandhan festival. Actually, India is country of so many cultures which also comes with so many celebrations and festivals all year around, and that being said Indian sweet is very common to express love and happiness!
Not a single festival in India is complete without the typical Indian festivities, the gatherings, celebrations, exchange of sweets and gifts, lots of noise, singing and dancing. However, Raksha Bandhan is one of the very important and unique regional festival to celebrate the holy relation between brothers and sisters.
Primarily, this festival belongs to north and western region of India. On Raksha Bandhan, sisters tie a rakhi (believe holy thread) on her brother’s wrist. This symbolizes the sister’s love and prayers for her brother’s well-being, and the brother’s lifelong vow to protect her. The festival falls on the full moon day (Shravan Poornima) of the Shravan month of the Hindu calendar.
• 1 Tin Sweetened Condensed Milk
• ½ cup Milk
• ¼ cup Milk Powder
• 1 tbsp Corn Flour
• 1-2 tbsp Fresh Cream
• ¼ tsp Cardamom Powder
• 1 tbsp Lemon Juice
• 1 tbsp Ghee
• Few Strands of Saffron/Kesar
• Chopped Dry Fruits for Garnishing (Almonds/Cashew/Pistachios)
• Chandi/Edible Silver Warq/Warkh (optional)
1. Add corn flour into milk, mix it till without lump and keep aside.
2. Heat ghee into the pan. Add condensed milk in it and cook it for 2 minutes on low flame, then add lemon juice and stir continuously.
3. Once mixture start curdling, add milk-corn flour mixture into that, stir it continuously till mixture becomes thick little bit.
4. Now add milk powder, fresh cream, cardamom powder and saffron strands and stir it again till mixture start leaving the sides of the pan.
5. Remove the prepared mixture into the bowl, let it cool down.
6. Now divide the mixture into the small-small parts and make balls from the mixture, press each balls between your hand plums lightly and give it the shape as pre your choice.
7. Malai Peda is ready, garnish it using edible chandi warakh and chopped dry fruits.
• You can store this Malai Peda into the refrigerator up to 1 week.
• You can add yellow or orange food color to make colorful Pedas.
- 1 Tin Sweetened Condensed Milk
- ½ cup Milk
- ¼ cup Milk Powder
- 1 tbsp Corn Flour
- 1-2 tbsp Fresh Cream
- ¼ tsp Cardamom Powder
- 1 tbsp Lemon Juice
- 1 tbsp Ghee
- Few Strands of Saffron/Kesar
- Chopped Dry Fruits for Garnishing (Almonds/Cashew/Pistachios)
- Chandi/Edible Silver Warq/Warkh (optional)
- Add corn flour into milk, mix it till without lump and keep aside.
- Heat ghee into the pan. Add condensed milk in it and cook it for 2 minutes on low flame, then add lemon juice and stir continuously.
- Once mixture start curdling, add milk-corn flour mixture into that, stir it continuously till mixture becomes thick little bit.
- Now add milk powder, fresh cream, cardamom powder and saffron strands and stir it again till mixture start leaving the sides of the pan.
- Remove the prepared mixture into the bowl, let it cool down.
- Now divide the mixture into the small-small parts and make balls from the mixture, press each balls between your hand plums lightly and give it the shape as pre your choice.
- Malai Peda is ready, garnish it using edible chandi warakh and chopped dry fruits.
• You can add yellow or orage food color to make colorful Pedas.
14 Responses to “Malai Peda”
Hello dear, you must start a YouTube channel. These are beautiful
I’m thinking about it! thank you so much!
Hi! What was the size of your condensed milk tin? And how important is milk powder for this recipe? Can I replace it with a natural ingredient?
Nitisha recently posted…Easy Vegan protein Cutlets| Quinoa-soya cutlets
small size tin around 14oz/400grm. you can use custard powder or khoya instead of milk powder. or you can just skip it and increase the quantity of corn flour or arrowroot.
I am so confused, when the milk curdles, do I mix with the water in, or do I keep paneer and throw the water?
when you use condensed milk it will curdle without water, so don’t worry follow the process as it is!
Yummy looking pedas Binjal..
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Lovely Your photos are awesome and stunning !!!
Yummy recipe and superb pics
Lathiya recently posted…No mess Caramel bread pudding
Thanks So much Lathiya!