Learn how to make rich, melt-in-mouth doodh peda in just 20 minutes using milk powder, condensed milk and ghee. Recreating the iconic sweet-stall taste at home is easy with this foolproof step-by-step recipe and video.
Basically I love milk sweets especially milk halwa and doodh peda are my favorites. I love Nandini Doodh peda very much and tried to recreate it at home several times but I couldn’t get it perfect. Then I came across this Instant doodh peda with milk powder and condensed milk in a YouTube channel.
Usually Doodh peda is prepared by boiling and reducing the milk till thick. It takes more time to prepare. But this is a short cut version which gives the end result equal to the shop ones. To shape this peda just like Nandini ones, I bought peda maker from Amazon and tried it. It came out perfect in shape. I loved it and became very happy to see my doodh peda just like store bought ones.
Friends, if you are looking for easy Diwali sweets to prepare under 20 minutes, this is one recipe. Even though it takes less time to cook, you need to wait atleast for one day to get the perfect sweet stall taste because doodh peda takes more time to set. It stays good for a week with refrigeration and two days without refrigeration.
Do try this easy, yummy instant doodh peda recipe with milk powder and condensed milk. You will love it like me. Lets move on to the recipe with step by step pictures and a video.
Quick Notes for US & Abroad Kitchens
- Milk Powder Choice: Non-fat dry milk powder (such as Carnation or store brands from Costco/Trader Joe’s) or whole milk dairy powder (like Nido or Peak from Indian/Middle Eastern grocers) works well. Whole milk powder yields an extra rich, halwai-style texture.
- Peda Maker / Cookie Stamps: If you don’t have a traditional brass peda maker, use Mooncake stamps, cookie press stamps or simply indent the center gently with your thumb and press a sliced pistachio on top.
- Stovetop Heat Management: On electric coil or glass-top stoves, keep the setting on medium-low. Use a heavy non-stick kadai or pan to avoid browning the milk solids at the bottom.
- Resting Time: While the pedas can be eaten warm, giving them 6 to 8 hours or overnight resting time at room temperature is essential for the authentic sweet stall firmness and texture.
Instant Doodh Peda Recipe (Milk Peda)
Ingredients
- 1 cup Milk powder (approx. 100g / 3.5 oz)
- ½ cup Boiled milk (approx. 120 ml / 4 fl oz, at room temperature)
- ½ cup Sweetened condensed milk (approx. 120 ml / 4 fl oz)
- ½ tsp Cardamom powder
- 2 tbsp Ghee (approx. 30 ml / 1 fl oz)
- optional Pistachios or almonds (sliced, for garnish)
Instructions
- In a wide bowl, take the milk powder and add the boiled milk at room temperature. Milk should not be hot or warm. Mix with a whisk until no lumps remain and it forms a smooth paste. Set aside.
- Heat ghee in a non-stick kadai. Add the condensed milk and cardamom powder. Mix well, then add the prepared milk powder paste.
- Cook on low to medium flame, stirring continuously, till the mixture thickens and leaves the sides of the pan to form a soft whole mass.
- To test doneness, take a small pinch and roll it; it should form a smooth, non-sticky ball. Switch off the heat and transfer the dough immediately to a ghee-greased plate.
- Let it cool slightly until warm. Pinch small lemon-sized portions of dough and press gently to flatten. Press with a peda mould or peda maker to imprint the design.
- Arrange the pedas on a plate and let them rest overnight to set completely. They taste best the next day!
Video
Notes
- You can add 1/3 cup of powdered sugar instead of condensed milk if you prefer. Check for sweetness and adjust as needed.
- Make sure to cook the peda mixture until it comes together into a single non-sticky mass that leaves the sides of the pan.
- Cook strictly on low to medium flame; cooking on high heat may brown the mixture or make the pedas hard and chewy.
- Doodh peda tastes best the next day as the texture firms up nicely. Stays fresh for 2 to 3 days at room temperature and up to 1 week refrigerated.
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Easy, yummy Doodh peda is ready to enjoy ! Stays good for 2 to 3 days in room temperature.
