Ingredients
Equipment
Method
- Collect malai (cream) from 4 cups milk by refrigerating milk overnight and skimming the thick cream layer.
- If using saffron, soak strands in 2 tablespoons warm milk for 15 minutes to release color and flavor.
- Pour remaining milk (after removing cream) into heavy-bottomed pan. Bring to boil, then reduce heat to medium.
- Cook milk, stirring occasionally, until reduced to about 1 cup (approximately 25-30 minutes).
- Add collected malai to reduced milk. Mix well and continue cooking on low heat.
- Cook malai-milk mixture for 5-7 minutes, stirring constantly, until well combined and thickened.
- Add sugar and mix well. Continue cooking on low heat, stirring continuously, for 8-10 minutes.
- Add ghee and mix. Cook until mixture thickens and starts leaving sides of pan (5-7 minutes).
- Add cardamom powder, rose water (if using), and saffron milk (if using). Mix thoroughly.
- Continue cooking for 2-3 minutes until mixture forms a soft dough-like consistency. Remove from heat.
- Transfer mixture to greased plate. Let it cool for 10-15 minutes until safe to handle.
- Divide mixture into 20 equal portions. Take one portion and shape into smooth ball.
- Flatten ball into disc shape (about 1.5-inch diameter, 1/3-inch thick). Make decorative imprint using peda mould or fork.
- Garnish with chopped pistachios and almonds. Apply silver leaf if using.
- Arrange pedas on plate. Let them set for 1 hour at room temperature before serving or storing.
- Store in airtight container. Serve as festive sweet or dessert.
Notes
Storage:
• Store in airtight container in refrigerator for 7-10 days.
• At room temperature, lasts 2-3 days in cool, dry place.
• For longer shelf life, ensure milk is properly reduced and mixture cooked to correct consistency.
• Separate layers with parchment paper to prevent sticking if stacking.
• Bring to room temperature before serving for best texture and flavor. Substitutions:
• Use khoya (mawa) instead of fresh milk reduction - use 2 cups grated khoya and skip milk reduction step.
• Condensed milk can replace sugar - use 1/2 cup condensed milk and reduce cooking time.
• For quick version, use 2 cups ready-made khoya and 1/2 cup fresh cream.
• Add 2 tablespoons milk powder if mixture seems too moist.
• For coconut malai peda, add 1/4 cup desiccated coconut along with sugar.
• Vegan option: Use coconut cream and coconut milk (not traditional but works). Pro Tips:
• Use full-fat milk for best results - low-fat milk won't give proper texture.
• Stir milk continuously while reducing to prevent sticking and burning at bottom.
• Cook on low to medium heat only - high heat can cause milk to burn or form lumps.
• The mixture should be cooked until it leaves sides of pan cleanly but is still soft.
• Peda mixture thickens as it cools - stop cooking when slightly softer than desired final consistency.
• Grease hands lightly with ghee while shaping for easy handling and glossy finish.
• For perfect round shape, roll between palms and flatten gently.
• Fresh malai gives authentic flavor - store-bought cream works but flavor differs slightly.
• For extra richness, add 1 tablespoon of fresh cream along with malai.
• If mixture becomes too dry, add teaspoon of warm milk and knead.
• For uniform size, use kitchen scale to portion mixture (about 20g per peda).
• These pedas taste best when fresh but improve in flavor after 24 hours.
• Store in airtight container in refrigerator for 7-10 days.
• At room temperature, lasts 2-3 days in cool, dry place.
• For longer shelf life, ensure milk is properly reduced and mixture cooked to correct consistency.
• Separate layers with parchment paper to prevent sticking if stacking.
• Bring to room temperature before serving for best texture and flavor. Substitutions:
• Use khoya (mawa) instead of fresh milk reduction - use 2 cups grated khoya and skip milk reduction step.
• Condensed milk can replace sugar - use 1/2 cup condensed milk and reduce cooking time.
• For quick version, use 2 cups ready-made khoya and 1/2 cup fresh cream.
• Add 2 tablespoons milk powder if mixture seems too moist.
• For coconut malai peda, add 1/4 cup desiccated coconut along with sugar.
• Vegan option: Use coconut cream and coconut milk (not traditional but works). Pro Tips:
• Use full-fat milk for best results - low-fat milk won't give proper texture.
• Stir milk continuously while reducing to prevent sticking and burning at bottom.
• Cook on low to medium heat only - high heat can cause milk to burn or form lumps.
• The mixture should be cooked until it leaves sides of pan cleanly but is still soft.
• Peda mixture thickens as it cools - stop cooking when slightly softer than desired final consistency.
• Grease hands lightly with ghee while shaping for easy handling and glossy finish.
• For perfect round shape, roll between palms and flatten gently.
• Fresh malai gives authentic flavor - store-bought cream works but flavor differs slightly.
• For extra richness, add 1 tablespoon of fresh cream along with malai.
• If mixture becomes too dry, add teaspoon of warm milk and knead.
• For uniform size, use kitchen scale to portion mixture (about 20g per peda).
• These pedas taste best when fresh but improve in flavor after 24 hours.