Indian Peda Recipe

Sweetened condensed milk: A thick, sweet milk product used to add richness and sweetness.

Milk powder: Dehydrated milk used to give the pedas their creamy texture.

Ghee: Clarified butter that adds a rich, buttery flavor.

Cardamom powder: A fragrant spice that adds a unique flavor to the pedas.

Chopped nuts: Optional garnish that adds a crunchy texture.

When mixing the condensed milk and milk powder, ensure you use a whisk to break up any lumps. This will help achieve a smooth and consistent mixture. Additionally, keep the heat on low to prevent the mixture from burning or sticking to the pan. Stir continuously and patiently until the mixture thickens to the right consistency.

• sweetened condensed milk - Substitute with evaporated milk and sugar: Combine evaporated milk and sugar to achieve a similar sweetness and consistency.

• milk powder - Substitute with almond flour: Almond flour provides a nutty flavor and similar texture, making it a good alternative for those avoiding dairy.

• ghee - Substitute with butter: Butter has a similar fat content and can replicate the rich flavor of ghee.

• cardamom powder - Substitute with cinnamon powder: Cinnamon powder offers a warm, aromatic flavor that can complement the dish similarly to cardamom powder.

• chopped nuts - Substitute with dried fruit: Dried fruit like raisins or cranberries can add a chewy texture and sweetness, providing a different but enjoyable contrast.

• Allow the peda to cool completely at room temperature before storing. This helps to prevent condensation, which can affect the texture and taste.

• For short-term storage, place the peda in an airtight container. Layer them with parchment paper to avoid sticking. Store in the refrigerator for up to one week.

• If you wish to keep them longer, freezing is an excellent option. Arrange the peda on a baking sheet lined with parchment paper, ensuring they do not touch each other. Freeze until solid, about 1-2 hours.

• Once frozen, transfer the peda to a freezer-safe container or a zip-lock bag. Label with the date and store in the freezer for up to three months.

• When ready to enjoy, thaw the peda in the refrigerator overnight. Avoid microwaving as it can alter the texture.

• For best results, consume the peda at room temperature. Allow them to sit out for about 15-20 minutes before serving to bring out their full flavor and texture.

• If you have garnished the peda with chopped nuts, be mindful that the nuts may lose some of their crunchiness after freezing. Consider adding fresh nuts just before serving for an added crunch.

• Place the peda on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 10-15 seconds. Check and repeat if necessary until warm.
• Preheat your oven to 300°F (150°C). Arrange the peda on a baking sheet lined with parchment paper. Cover with aluminum foil to prevent drying out. Warm in the oven for about 5-7 minutes.
• Use a steamer basket over boiling water. Place the peda in the basket, cover, and steam for 2-3 minutes. This method helps retain moisture.
• Heat a non-stick pan over low heat. Add the peda and warm them gently, turning occasionally to ensure even heating. This method is quick but requires careful attention to avoid burning.
• If you have an air fryer, set it to 300°F (150°C). Place the peda in the basket and heat for 3-4 minutes. This method gives a slightly crispy exterior while keeping the inside soft.

• Non-stick pan: Essential for heating the ghee and cooking the mixture without it sticking to the surface.

• Spatula: Useful for stirring the mixture continuously to avoid lumps and ensure even cooking.

• Measuring cups: Necessary for accurately measuring the milk powder and ghee.

• Measuring spoons: Needed for measuring the cardamom powder and chopped nuts.

• Mixing bowl: Handy for mixing ingredients before adding them to the pan.

• Plate or tray: Useful for placing the shaped pedas to cool and set.

• Knife: Required for chopping the nuts if you choose to use them.

• Spoon: Helpful for scooping out the mixture to shape into pedas.

• Parchment paper: Optional, but can be used to line the plate or tray to prevent the pedas from sticking.

Use a non-stick pan: A non-stick pan ensures the mixture doesn't stick, making it easier to stir and clean up.

Pre-measure ingredients: Have all ingredients measured and ready before you start cooking to save time.

Low heat cooking: Cooking on low heat prevents burning and ensures even cooking, reducing the need for constant stirring.

Quick cooling: Spread the mixture on a plate to cool it faster before shaping into pedas.

Use a cookie scoop: A cookie scoop helps in shaping uniform pedas quickly and easily.