Peda Recipe | Doodh Peda | Milk Peda

Peda by Chef ANkit Gaurav

Peda is one of the most delicious sweets hailing from India. It originated from Mathura, Uttar Pradesh, India, and is usually prepared in thick and semi-soft pieces. Its main ingredients are khoya, sugar, and flavors include cardamom seeds, pistachio nuts, and saffron. Its color varies from a creamy white to a caramel color. 

The word peda is generically used to mean a sphere of a dough made of milk, sugar, and khoya. Variant spellings and names for the dessert include pedha, penda (in Gujarati), and pera. Delight in these delectable ones from deoghar, jharkhand.

From Uttar Pradesh, the peda spread to many parts of the Indian subcontinent. It is said that Thakur Ram Ratan Singh of Lucknow who migrated in 1850s to Dharwad. He introduced pedas there. This distinct variety is now famous as the Dharwad pedha. Kandi Peda from Satara in Maharashtra is another variety of peda and is also very famous. 

As with laddoos, pedas are also used as prasadam in religious services. It is often served during special occasions and the announcement of some wonderful news, peda is synonymous with Indian sweets. 

Prep time: 5 mins

Cooking time: 20 mins

Level: Intermediate

Serving: 12 – 15 pic.


  1. Milk – 4 cup 
  2. Khoya – 1 cup
  3. Green cardamom (pounded) – 5 no
  4. Powdered sugar – 1 cup 
  5. Ghee – 3 tablespoon 


  1. Heat milk in a pan and stir continuously till it becomes thick.
  2. Add desi ghee in milk and khoya, and keep stirring to avoid it from sticking. 
  3. Stir continuously till it turns brownish.
  4. Add sugar and pounded cardamom. Mix it well.
  5. Transfer in a bowl and keep aside till it cools down.
  6. Mix it well with your hands and start forming small balls out of it.
  7. With the help of a palm, flatten the balls to form in the shape of peda. 
  8. Transfer to the serving plate and serve.

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