Peda is a delicious Indian sweet originated from Mathura, Uttar Pradesh, India. It is made of dried milk solids (khoya or mawa), milk and sugar and flavored with cardamom and saffron.

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  • 1 cup milk powder (about 300g)
  • 1 cup milk
  • 75 g / sugar - preferably jaggery or palm sugar
  • 4 oz/100 ghee/ butter
  • about ΒΌ tsp cardamom powder (or to taste)
  • pistachios and/ or almonds to decorate (soak in the water for 6h)

For: Kashmiri Peda/ Kesar Peda

  • Add a pinch of Saffron while milk is boiling

How to make Peda:

  1. Bring milk to a boil, add sugar and ghee/butter. Stir the milk till sugar is dissolved. (Add saffron for kessar peda)
  2. Keep the mix gently bubbling for 6-7 minutes. Low the heat, let it simmer and slowly add milk powder. Mix well and stir for 2-3 minutes.
  3. Add cardamom powder and stir well. The mix should have come away from the side of the pan and become a solid lump by now. Leave it to cool for 5 minutes.
  4. When the mixture is cool, make small balls, then roll slowly in a hand and flatten on something like a cutting board. Put half of pistachio on the top. You can use a special Penda stamper to impress leaf, floral or star patterns on the sweets. Leave to cool and set.

This Indian food glossary provides terms, descriptions and photos of ingredients used in Indian kitchen.

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