Learn how to make Instant Milk recipe with a detailed video tutorial and step by step photos. Quick, easy and irresistibly delicious milk sweet comes together in just 10 minutes - perfect for Diwali or any festive celebration!
Diwali is here and it is my most favorite time of the year. I love making elaborate sweets and snacks, to share with loved ones and not to mention, share the recipes here on my blog. Since we had our daughter 3 years ago, things changed drastically and I cannot seem to find it in me to spend hours in the kitchen unlike before. But the cook in me gets excited for Diwali season, so I make recipes that come together quite quickly.
This Instant Milk Peda basically needs 4 ingredients and takes 10 minutes to make. And the best part? It tastes just like the traditional one, but without all that effort. Soft, rich, and perfectly sweet, these little treats are ideal for Diwali, family gatherings, or whenever you are craving something homemade and delicious.
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Key Ingredients
- Milk Powder is the base ingredient that gives the pedas their creamy, rich body and milky flavor. I used Nestle EveryDay (not sponsored) instant milk powder for this recipe.
- Milk helps bind the mixture smoothly and brings everything together.
- Sugar sweetens the instant milk peda perfectly while balancing the rich, milky taste.
- Ghee adds richness and that typical melt-in-mouth texture, also keeping them sticky-free.
For full list of ingredients and exact measurements, check the recipe below.
Step by Step Instructions
In a nonstick pan heat 2 teaspoon ghee. Add 2 cups milk powder, ½ cup milk, ¼ cup sugar.
Mix everything well together without any lumps, heating the mixture at low flame.
In about 2 mins, the mixture becomes smooth and runny.
Keep cooking on low flame, stirring continuously, scraping from the edges making sure the bottom does not get burned or change color. At this stage, add ¼ teaspoon cardamom powder and mix well.
In a couple of minutes, the mixture starts to thicken again.
Cook for 5 more minutes and it starts to leave the sides of the pan without sticking at all.
Remove from heat and transfer to a plate. Let it cool for a few minutes.
When it is warm enough to handle, take a small quantity of dough and roll between palms until it is smooth.
Flatten and shape it up into peda, pressing at the center. Optionally, you can use a cookie cutter to make patterns or use a peda mould to press out the pedas.
Garnish with slivered pistachios and saffron strands (optional).
Once at room temperature, transfer the milk peda into an airtight container and it can be stored in fridge for upto 15 days.
Recipe Notes
- The quantity of sugar used is just perfect, without turning the pedas sickly sweet considering this is a rich, milky sweet. It can be adjusted depending on individual preferences.
- Make sure to cook the mixture on low to medium heat, stirring continuously. This prevents it from sticking to the pan or turning grainy, ensuring smooth, soft pedas every time.
Top Tips
- Use non-stick pan: I can't recommend this enough as it saves a lot of effort in keeping the mixture from sticking to the pan. If non-stick pan is not an option, use a heavy bottomed pan to get the same effect.
- Stir continuously: This ensures lump-free, smooth and melt-in-mouth peda as the mixture cooks evenly throughout.
- Check consistency: The mixture is ready when it starts to leave the sides of the pan and forms a soft dough - it should not be runny or too dry.
- Grease your palms with ghee: Before shaping, apply a little ghee to your palms to prevent sticking and give the pedas a smooth finish. And always shape the pedas when the mixture is still warm.
- Add flavor early: Add cardamom powder, rose water or saffron strands early on while cooking the mixture to overcome the strong milky flavor and to blend well.
Substitutions & Variations
- Sweetener: You can replace sugar with jaggery powder and reduce the quantity depending on taste preferences.
- Chocolate Peda: Add a teaspoon of cocoa powder to a part of the mixture when it is still warm, mix well to make chocolate peda version.
- Stuffed Peda/Nutty Peda: You can fill the peda with finely chopped nuts, dry fruits stuffing in the center for an interesting twist.
- Flavorings: Apart from the cardamom powder, you can also add saffron strands or rose water to the mixture for a fragrant variation.
Storage & Serving Suggestions
Store the instant milk peda in an airtight container once they are at room temperature. They stay fresh for a day at room temperature and can be stored upto 15 days when refrigerated. They are best served slightly chilled or at room temperature as a dessert or sweet treat. Milk Peda can also be frozen for upto a month in an airtight container, but should be thawed at room temperature before serving.
Video Recipe
Frequently Asked Questions
- Can I make the instant milk pedas without ghee? Ghee gives pedas richness, and keeps the mixture from sticking, so it is highly recommended. You can switch to plant-based fragrance-free oil instead of ghee or use small quantity of unsalted butter as substitute, but the texture may slightly differ.
- Can I use condensed milk instead of sugar and milk? Yes! Condensed milk can replace sugar and milk, making the recipe even quicker. Start with ¼ cup condensed milk diluted with ⅓ cup water and check for sweetness, adjust accordingly before cooking the mixture.
- Why are my pedas grainy? Graininess usually happens when the mixture is cooked in high heat or not stirred enough. Use medium-low heat and stir continuously for smooth pedas.
- Why are my pedas too soft or sticky? This happens if the mixture has not cooked enough or has too much moisture. Cook again in 1-minute intervals, do a quick test on small ball of dough to see if it retains shape. When the mixture is warm, it can be slightly sticky so grease your palms with ghee before shaping.
- Why are my pedas hard to shape? This can happen in two instances - 1. If the mixture is too warm or too soft, so wait for it to cool a bit before shaping. 2. If the mixture has been overcooked and it begins to crumble when shaped. Add 2-3 tablespoon milk to the mixture again and cook on low heat until it gets to the desired consistency.
- How long can I store pedas? Store at room temperature for 1 day, in the fridge for upto 15 days and upto a month in the freezer.
I would be delighted to know if you have tried this recipe, don't forget to provide your rating for this recipe and do share your comments below. If you have any questions, you can always e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
📖 Recipe
Instant Milk Peda | Easy Peda Recipe
Equipment
- Non-Stick Pan/Kadai
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 2 cups Milk Powder
- ½ cup Milk
- ¼ cup Sugar
- 2 teaspoon Ghee
- ¼ teaspoon Cardamom Powder
- Slivered Pistachios optional
- Saffron Strands optional
Instructions
- In a nonstick pan heat 2 teaspoon Ghee. Add 2 cups Milk Powder, ½ cup Milk, ¼ cup Sugar.
- Mix everything well together without any lumps, heating the mixture at low flame.
- In about 2 mins, the mixture becomes smooth and runny.
- Keep cooking on low flame, stirring continuously, scraping from the edges making sure the bottom does not get burned or change color. At this stage, add ¼ teaspoon Cardamom Powder and mix well.
- In a couple of minutes, the mixture starts to thicken again.
- Cook for 5 more minutes and it starts to leave the sides of the pan without sticking at all.
- Remove from heat and transfer to a plate. Let it cool for a few minutes.
- When it is warm enough to handle, take a small quantity and roll between palms until it is smooth.
- Flatten and shape it up into peda, pressing at the center. Optionally, you can use a cookie cutter to make patterns or use a peda mould to press out the pedas.
- Garnish with Slivered Pistachios and Saffron Strands (optional).
- Once at room temperature, transfer the milk peda into an airtight container and it can be stored in fridge for upto 15 days.
Video
Notes
- The quantity of sugar used is just perfect, without turning the pedas sickly sweet considering this is a rich, milky sweet. It can be adjusted depending on individual preferences.
- Make sure to cook the mixture on low to medium heat, stirring continuously. This prevents it from sticking to the pan or turning grainy, ensuring smooth, soft pedas every time.
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