Microwave Milk Peda | Sweet In 5 Minutes

Yields: 12 Servings Difficulty: Easy Cook Time: 5 Mins
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Milk Peda | Doodh Peda is a very popular sweet from the Indian subcontinent. The sweet is soft in texture, and melts away in your mouth, perfect for any occasion. It is made in individual pieces, so it is easy to serve. Milk Pedas have a pleasingly rich taste, and it is not very sweet. There is no sweet shops in India without selling milk pedas, a very popular sweet among many. It is unbelievably very easy to make it using the microwave, you will need only “5 Minutes” to make, and “5 Ingredients” only. Homemade Pedas are great for festival days, marriages, any parties or simply make it and enjoy it as a evening snack. Recipe includes stepwise pictures and tips to make perfect peda shapes.

Over several years, every time I made these pedas, it turned out exceptionally good. I couldn’t believe it when I first made it, with perfect shape and texture, so delicious taste, basically will melt in your mouth with every bite!! These milk pedas are usually made with khoa /Khoya (it is a dairy product, made of either with dried whole milk, or milk thickened by heating in an open iron pan. It is low in moisture than typical fresh cheeses such as ricotta), sugar, cardamom, and ghee, which is then cooked in low flames until a soft dough consistency to make peda shapes. This is how my mom makes pedas , and it takes a very long time and patience to make it on the stove top.

This microwave version is so easy, and super quick to make, but the texture and taste is 100% the same with the pedas made in the traditional method. Small tweaks can give the signature store brought look to the pedas, simply follow this recipe, and the tips given, and I am sure you’ll love the outcome.

I usually make these pedas for a lot of occasions, and also gifted it to my friend & family, shared it as Thanksgiving/Christmas gift box to my well wishers over years. Everyone was so pleased with my homemade sweets, and thanked me for making a exceptionally delicious sweets. Do try it and make it for your loved ones and please them!

What milk powder to use?

In this recipe, I’ve used DEEP brand “pure milk mava powder” from Indian store, but the milk mava powder is also available in Walmart online. Any brand Mava Powder will work for this recipe.

What to substitute if you do not have milk mava powder?

You can substitute any other Full Fat / Full Cream / Whole Milk – Dry Milk Powder for Mava Powder used in the recipe. But I highly suggest using mava powder if you’re able to find it for making these pedas for the best texture. Note – Only use full fat milk powder as a substitute.

Difference between milk powder and milk mava powder?

  • Milk powder, and milk mawa powder can be the very same thing, provided that they both have full-fat contents . The fat content in both the powder is same, but the process of making both the powder are different. Milk mava powder is also likely to have a different texture than regular milk powder, this is due to the fact that mava powder may be curdled before its evaporated, giving it a final texture that’s rough.
  • Note – Avoid using nonfat milk powder, It will not produce the same texture, consistency, and richness like in whole milk /mawa powder.

Where to buy milk mava powder?

I got mine from Indian market in USA. In this recipe, I’ve used DEEP brand “pure milk mava powder” from Indian store. You can also buy milk mava powder from Online Amazon , Walmart online. Any brand Mava powder will work for this recipe.

Condensed milk / milkmaid used in the recipe

  • I used sweetened condensed milk which comes in 14 oz cans from Costco in USA. But you could use any brand sweetened condensed milk, also sold as Milkmaid in Indian stores.
  • Almost All brands will sell them in 14 oz cans only, so you can directly add one full can without measuring it.
  • I’m not sure about using homemade condensed milk – the consistency might not be thick , and may not result in the same texture, but you may try using it.

If making it for a party or any occasion, I recommend making it a day before

  • Make the peda, shape it, cool down (if its still warm) and refrigerate it in an air tight box. Grease the container/ box with some ghee, and then place the prepared peda in a single layer (without stacking them) and refrigerate it.
  • When ready to serve, bring the peda to room temperature or remove from fridge at least 30 minutes before serving it so you’ll have the soft texture. By refrigerating the pedas, the consistency tightens a bit, and gives the perfect semi hard texture.

Note – Do not reheat / microwave the refrigerated milk pedas. Refrigerating the peda is recommended but not necessary.

Points to note when making milk peda in bulk 

  • Simply double or triple the given ingredients in the serving size on the recipe card below for the exact measurements .
  • Make sure to use a big deep microwave safe bowl. The dough will rise when cooking in the microwave, if there is no enough space , it will overflow and get messy.
  • Recommend to make the pedas a day or two before the event and refrigerate in a air tight box. Arrange the prepared pedas in a single layer on a ghee greased box without stacking them. This helps the pedas to tighten a bit and to get a perfect texture, but not necessary if you don’t have time.

What makes these milk pedas special when making it for an occasion / gathering?

  • These milk pedas can be made in individual pieces, so it is easy to make an approximate total count on the servings.
  • Secondly, it is a very popular Indian sweet throughout the country, and all age group of people like these milk peda , its definitely a show topper. Perfect for even kids too, as it is soft in texture and not very sweet in taste.
  • It can be conveniently made ahead of time and refrigerated for up to a week.
  • You do not have to reheat the peda like other desserts , simply serve the sweet straight from the refrigerator on the buffet / serving table without heating it. You’ll only need few minutes of thawing time, which you’ll any way have it while arranging other dishes. When arranging it on the serving table, you can stack the refrigerated pedas on the serving trays.
  • Finally a these pedas are Totally “A MESS FREE Dessert” to serve for a crowd.

Storing Suggestions 

  • Store any leftover pedas in a clean dry – air tight box for up to a week in the refrigerator. Thaw at least 30 minutes before serving it, but not mandatory. Note – do not microwave the pedas.
  • If making it for a party – Make the peda, shape it, cool down (if its still warm) and refrigerate it in an air tight box. Grease the container/ box with some ghee, and then place the prepared peda in a single layer (without stacking them) and refrigerate it.

Serving Suggestions

  • If you’re making the pedas and serving it the same day or immediately, cool down the prepared pedas to set until slightly hard to touch (approximately 15 to 30 minutes or more depending on the room temperature). But honestly if you don’t mind the perfect shape pedas you can eat / serve it immediately.
  • If making it in bulk for an occasion – When ready to serve, bring the peda to room temperature or remove from fridge at least 30 minutes before serving it so you’ll have the soft texture. By refrigerating the pedas, the consistency tightens a bit, and gives the perfect semi hard texture.

Yield from this recipe ?

The given recipe Yields 21 medium size milk pedas.

Find below Traditional Indian cuisine dessert recipes, for festival, holidays or for any celebrations, Check the links below, I have listed few below. For the complete list of dessert recipes, check the link here – Dessert Recipes from around the globe.

Desserts from other cuisines,

Step by step pictures of how to make the milk pedas in the microwave

Ingredients Required – Sweetened condensed milk ( I used one full 14 oz tin ) , Pure milk mava powder , unsalted butter ( I used one full stick Costco – Kirkland brand butter) , cardamom powder ( I used readymade cardamom powder from Indian store , If making at home – grind few whole green cardamom in the mixer to a fine powder ). Optional Ingredients – saffron strands ( if saffron is added while making the peda , it gives light yellow color to the peda), and chopped pistachio nuts for garnishing.

Take a wide, microwave safe bowl , add butter, and microwave on HIGH POWER for 30 SECONDS ( if butter is very soft to room temperature , then you can skip microwaving for 30 seconds). Remove the bowl from microwave, and mix the butter. Now add condensed milk , dry milk mava powder, and two pinches of saffron strands “if using” .

And stir – mix well without lumps using a ladle ( to smooth consistency before putting into the microwave).

Microwave the mixture for ONE MINUTE on HIGH POWER ALWAYS , Remove the bowl from microwave , stir well again. Put back the bowl into the microwave , and microwave again for ONE MORE MINUTE, Remove the bowl from microwave , stir well again.

Repeat the step, and microwave for TWO MORE MINUTES , taking the bowl in-between after one minute, add cardamom powder, and mix well . TOTAL microwave cooking time is FOUR MINUTES ( remove after every one minute , stir well , and put it back , there will be slight frothing of the dough on the initial minutes).

During the last minute, you’ll notice the mixture frothing up high in the bowl , which is normal ,batter is getting cooked. Color of the dough also changes darker. After four minutes of cooking in the microwave, stir the mixture well. Use a teaspoon , and remove a VERY TINY PORTION of mixture from the “SIDES OF THE BOWL“, and with your fingers, greased in ghee , make a round to form shape ( Caution – it will be too hot , so be careful, and use a teaspoon to remove the mixture from the corner of the bowl , and test). Now let the mixture sit / rest at room temperature for ten minutes ( stir in-between).

Take a big plate , and smear one teaspoon of ghee on the full plate. Grease your palm / hands too with a few drops of ghee ( to prevent the dough from sticking). Use a small sized ladle , start scooping the dough from the corner , remove the dough from the ladle, using your greased hand , shape into a ball, slightly flatten the ball using both your palm, place the peda on the greased plate. Repeat the step, and make balls, and then flatten them into peda shape using both the palm.

Optional step – Use a soft edged knife , and make a small  X mark on the top of the peda ( it gives the signature sweet shop peda look).

Take one thinly sliced chopped pistachio, one saffron strand, and “gently” press on the top of the peda (so it sticks when the peda are still warm). Can serve the peda after it has completely cooled down ( after an hour, or more hours, or refrigerate overnight for best taste , and texture – so it will completely cool down, and peda consistency will harden/ tighten).


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Ingredients

0/7 Ingredients
Adjust Servings
  • Optional

Instructions

0/5 Instructions
    Ingredients Required
  • Sweetened condensed milk ( I used one full 14 oz tin ) , Pure milk mava powder , unsalted butter ( I used one full stick Costco - Kirkland brand butter) , cardamom powder ( I used readymade cardamom powder from Indian store , If making at home - grind few whole green cardamom in the mixer to a fine powder ). Optional Ingredients - saffron strands ( if saffron is added while making the peda , it gives light yellow color to the peda), and chopped pistachio nuts for garnishing.
  • Take a wide, microwave safe bowl , add butter, and microwave on HIGH POWER for 30 SECONDS ( if butter is very soft to room temperature , then you can skip microwaving for 30 seconds). Remove the bowl from microwave, and mix the butter. Now add condensed milk , dry milk mava powder, and two pinches of saffron strands "if using" , and stir - mix well without lumps using a ladle ( to smooth consistency). Microwave the mixture for ONE MINUTE on HIGH POWER ALWAYS , Remove the bowl from microwave , stir well again. Put back the bowl into the microwave , and microwave again for ONE MORE MINUTE, Remove the bowl from microwave , stir well again. Repeat the step, and microwave for TWO MORE MINUTES , taking the bowl in-between after one minute, add cardamom powder, and mix well. TOTAL microwave time is FOUR MINUTES ( remove after every one minute , stir well , and put it back, there will be slight frothing of the dough during the initial minutes).
  • During the last minute, you'll notice the mixture frothing up high in the bowl , which is normal ,batter is getting cooked. After four minutes of cooking in the microwave, stir the mixture well. Use a teaspoon , and remove a VERY TINY PORTION of mixture from the "SIDES OF THE BOWL", and with your fingers, greased in ghee , make a round to form shape ( Caution - it will be too hot , so be careful, and use a teaspoon to remove the mixture from the corner of the bowl , and test). Now let the mixture sit - rest at room temperature for ten minutes ( stir in-between).
  • Take a big plate , and smear one teaspoon of ghee on the full plate. Grease your palm / hands too with a few drops of ghee ( to prevent the dough from sticking). Use a small sized ladle , start scooping the dough from the corner , remove the dough from the ladle, using your greased hand , shape into a ball, slightly flatten the ball using both your palm, place the peda on the greased plate. Repeat the step, and make balls, and then flatten them into peda shape using both the palm.
  • Optional step - Use a soft edged knife , and make a small  X mark on the top of the peda ( it gives the signature sweet shop peda look). Take one thinly sliced chopped pistachio, one saffron strand, and "gently" press on the top of the peda (so it sticks when the peda are still warm). Can serve the peda after it has completely cooled down ( after an hour, or more , or refrigerate it overnight for best taste , and texture - so it will completely cool down, and peda consistency will harden / tighten).

Notes

  1. This recipe yields 21 milk pedas.
  2. To make a smooth finish peda - Do not leave the dough for too long , without making the shape. Perfect peda shape without cracks are gotten when the peda are still slightly warm. Also scrape your hand every time, if you have dough crumbles sticking to it , and grease your hands again with a drop of ghee before shaping the next one.
  3. To microwave - make sure to use a big - wide microwave safe bowl. Else the dough will rise when cooking in the microwave, and overflow, and will create a mess.
  4. If making homemade cardamom / elachi powder - grind few whole green cardamom in the mixer to fine powder, and use.
  5. Every microwave model is different , and may require an additional minute or two, or one minute less microwaving time. So please keep an eye from three minutes, and test to see if you can form a ball shape with a small amount of dough.
  6. The dough will look very soft , and semi solid consistency even after four minutes cooking time, do not panic. First test a small portion of dough from the sides of the bowl , and if you're able to form shape, let the dough rest for ten minutes. Then scoop dough from the sides using a small size ladle or your hands , and shape the pedas. Make sure to grease your hands well before you shape each peda , then flatten the peda by gently pressing both your hands. Note - If you are not able to form a tiny ball shape, then microwave for one more minute.
  7. For best texture or if you are making it for a party, make the peda ahead of time and refrigerate it overnight. Bring it to room temperature, at least 30 minutes before serving, but not necessary.
  8. Add any chopped nuts of your choice for garnishing , or serve just plain peda without nuts. Keep in  mind, you have to press the nuts in the shaped pedas when it is still warm, else nuts will fall apart.

Find below desserts recipes, for festival, holidays or for any celebrations, Check the links below, I have listed few below. For the complete list of dessert recipes, check the link here – Dessert Recipes from around the globe.

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46 Comments

  1. I tried this recipe with non fat dry milk powder, because I couldn’t find mava powder. Loved the taste and texture, but I did get some cracks, so was thinking if I microwaved too much with this milk powder?

    1. Non fat milk powder has no fat content, so could dry faster. I suggest you to microwave a minutes less, make the pedas when the dough is still warm to touch, and don’t wait too long after you microwave. You could also apply some extra ghee to make the balls, gently press the dough while making the balls, so it will seal the cracks. Hope this helps, Thanks for letting me know.

  2. Pretty easy, and quick. Came out very nicely. However It did take extra couple of minutes in my oven, but overall I’m pretty happy with the outcome.

    1. I’m so glad you like them, Every microwave is different, so the cooking minutes may slightly vary, but I’m happy that it turned out good for you. Thanks for sharing your feedback, Gunjan!

  3. This Doodh Peda recipe is simply awesome. I made it for the party last weekend, turned out so good, most of them who tried it could not believe, it was homemade. I’m going to make them again this weekend for Diwali, Thanks for sharing this recipe!!

    1. Pleased to know this Mayuri! your friends loved the Milk Pedas. Thankyou for trying them, and you’re most welcome.

  4. This is a favorite at our home , one of the most delicious sweets made so easily . I love your presentation in the sweet box , looks so pretty!

    1. Aaha, I actually made these Peda for my friend baby showers, so packed it well to gift it to her. More than I made it for my family, I’ve made them for all of my friends, and everyone on their special occasions. They all have absolutely love it, and every time, I’m so pleased with the outcome of the sweet.

  5. Thank you for this one Aarti ! I had peda in India but could not define the ingredients !!! Keeper pinned ! Thank you so much !

    1. Awesome, so happy to know that you got to taste them in Indian during your visit. Typically it is made on the stove top, but I just made them on a microwave, which is so much easier, and taste as good as the traditional version.

  6. I can’t believe this only takes 5 minutes to make, Aarthi! They look beautiful and delicious. Thanks so much for sharing the recipe!

  7. I love that this uses butter and doesn’t have to go in the oven… and with it taking just 5 minutes, it’s the perfect go to snack for busy days! ♥️

  8. This year diwali came a little early for me. Just today I received goodies from India. Mom sent a big box of kaju katli and milk peda, 2 of my favorite mithai. Happy Dussehra Aarthi

  9. Hi Aarthi,
    I have tried few other recipes of yours and they all have been so easy, and turned out fabulous. On a whim decided to make this today and it was such a breeze. Tastes just like from my favorite mithai store, so impressed!! Thank you for another wonderful recipe.
    Shalini

    1. Hi Shalini, I’m so happy to hear that! Thank you so much for letting me know how the Milk Peda turned out for you!!

  10. These pedas look really delicious … so easy and quick to make. I think i am going to try this Diwali. Is mava powder the same as full fat milk powder?

    1. Thanks so much, Balvinder! The fat content in mava powder, and full fat milk powder is same, but the process of making both the powder are different. Milk mava powder is also likely to have a different texture than regular milk powder, this is due to the fact that mava powder may be curdled before its evaporated, giving it a final texture that’s rough. I highly suggest you to use mava powder if you’re able to get it, for making these peda with best texture. Only use full fat milk powder as a substitute, hope this help.

  11. Hi Aarthi! I am fascinated by this dessert. I will definitely try them – they look so good, and I love anything with cardamom and saffron (I just made cookies with cardamom and saffron for the blog in March sometime…) Thank you for this – I love a good microwave recipe!

    1. Sure David! One of the easiest, quick, and delicious Indian dessert ever. Cardamom, and saffron are amazing flavors, it gives a great flavor, and a lovely natural color to these Sweet Peda. I ‘hope you will like it too!!

  12. This recipe is so awesome, Aarthi — 5 minutes in the microwave is amazing! And they look like they came from a bakery!

    1. Truly they are so delicious, Lauren! I ‘have been making these for many years now, and every time it turns out to be perfect.

  13. These look absolutely divine! I totally agree they do look like a rich and decadent fudge! Perfect for holiday entertaining!

    1. Truly they are, Christine! These are festival days for us , so we offer lots of sweets to god, and this is surely on my list. If you like fudge, then I’m sure you’ll like this too.

    1. Thanks Nammi! I suggest you to try this, less ingredients – quick – absolutely delicious, I promise you’ll will love it.

    1. Haha, so true, less work for mama. This is one of the highly desired dessert in my family, these are such great flavors, and texture, Thank you!

  14. What a fun recipe! First of all, it only takes 5 minutes to make – that’s amazing! Second, these really would make great gifts for teachers or even neighbors during the holiday season. I love the addition of a sliced pistachio and a saffron thread!

    1. Definitely, a great idea to gift it to teachers, and neighbors. I’m sure everyone loves to eat, and share sweet treat during the holidays. Yes, that little crunch from the nut is so good, you could substitute it with any other nuts of your choice.

    1. That is awesome, Sherry! so true, the look of it is so tempting to eat. These pretties are so very easy to make too, I ‘hope you get to try it. Thank you always for stopping by to check out the post, I really appreciate it.

  15. I saw them on IG> Do they have the consistency of a fudge? They look like cookies but the texture is not of cookies. Interesting treat!

    1. Very similar to fudge consistency, Denise! very soft, semi solid, basically it will melt in your mouth with every bite!! I’m sure you’ll love it.

  16. They look like from a fine gourmet bakery and you said I just need 5 minutes and microwave? wow…I am really impressed. Well done!!

    1. Thanks so much, Angie! Just so easy, and magical number 5 is what you need to make this recipe, 5 minutes and 5 ingredients!!

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