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What is Peda ?
Peda (pronounced [ˈpeːɽaː]) or Pera is a sweet dish hailing from the Indian subcontinent. It originated from the north Indian city of Mathura in Uttar Pradesh, India known for its divinely graced rich & creamy milk . It is usually prepared in thick, semi-soft pieces. Its main ingredients are khoa, sugar and traditional flavorings including cardamom seeds, pistachio nuts and saffron.
Why is it called Doodh Peda ?
“Doodh” means milk in Hindi, the national language of India. Mathura, the city is well known for being the birth place of Krishna, a major deity of Hinduism.Sri Krishna, who is considered the eighth avatar of Vishnu, is worshipped as the supreme God & hinduism & is known for his love of cattle.The music from his flute is believed to have enchanted the cattle in producing creamy rich milk & to this day is an unshakeable belief in the land. “Doodh Peda“ acquires its name since it a sweet made from milk.
Are you looking to make Festive sweets this season ?
Deepavali, the festival of lights is fast approaching. If you are looking for a delicious no bake Indian sweet to make in a jiffy, Doodh Peda is your choice. This gluten free, egg free Indian milk fudge is an easy recipe to make. Even your kids can engage in making this no bake delicious Indian sweet, this Deepavali, do give it a try !
Doodh Peda|How to make Milk Fudge/Doodh Peda?
Doodh Peda/Indian Milk Fudge is a sweet dish from the Indian subcontinent.Its main ingredients are khoa, sugar and traditional flavorings including cardamom seeds, pistachio nuts and saffron.
8
servings5
minutes10
minutes323
kcal15
minutesIngredients
1 3/4 cup 1 3/4 Milk powder
1 1 Tin Sweetened Condensed Milk
2 tbsp 2 Butter
A pinch Cardamom powder
A pinch Saffron strands soaked in 2-3 tbsp of warm milk
A few A few Pistachios, Almonds, Cashew nuts Dry nuts of your choice
Directions
- In a deep microwave bowl, warm the butter for 30- 40 seconds.
- To this add the milk powder & condensed milk & mix it thoroughly to form a uniform mix.
- Place it back in the microwave for a minute or two.
- Take it out, mix well again , clearing it from the sides of the bowl, now add the saffron soaked milk & the cardamom powder to this & microwave it for another minute.
- Remove & set aside , wait for it to cool down, so its easy to roll into the desired shape( either as balls or flat round discs) after greasing your hands with a little ghee.
- Place it on a plate & top with a dry nut of your choice.
- Can be preserved for a week in the refrigerator or savored immediately.
Nutrition Facts
8 servings per container
- Amount Per ServingCalories323
- % Daily Value *
- Total Fat 15g 24%
- Saturated Fat 9g 45%
- Cholesterol 52mg 18%
- Sodium 192mg 8%
- Potassium 556mg 16%
- Total Carbohydrate 38g 13%
- Sugars 38g
- Protein 11g 22%
- Vitamin A 10%
- Vitamin C 5%
- Calcium 40%
- Iron 6%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
How long does Doodh Peda last?
Any Indian sweet where milk is added is best consumed within 3-4 days.It can also be refrigerated for an extra day. If you need to freeze them, make sure the air tight container in which it is kept, is filled completely.Covering it with a cling film would be a better option.If placing in a ziplock bag , make sure you press the air out of it.
What are Indian sweets collectively called ?
Indian sweets are collectively called Mithai which is derived from the word ‘mitha‘ which means sweet.
So during any festive season be it Krishna Janmashtami, Vinayaka Chaturthi, Navaratri, Deepavali , the festival of lights, it is a good time to share, love, light, laughter and mithai with friends & family, so the sweetness lingers throughout the year!
The Bottom Line
Let us know are you going to give our quick and easy to make Doodh Peda/Milk Fudge recipe a try this festive season? Share in your comments below on how you liked it.
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