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malai peda recipe | malai peda mithai recipe |
Tarla Dalal
06 December, 2024
Table of Content
About Malai Peda
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Ingredients
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Methods
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Other Indian desserts:
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How to make Malai Peda
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Tips for malai peda
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Nutrient values
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malai peda recipe | malai peda mithai recipe | with 17 amazing images.
One of the most well-known of Indian mithai, the malai peda is as rich as a sweet can get. A special process of curdling full-fat milk turns it into a richly textured product like khoya, which when flavoured with cardamom and saffron becomes an intensely aromatic malai peda that nobody can resist.
Notes on malai peda recipe. 1. Take a deep non-stick pan and put the milk into it. Let it get boiled on a high flame, while stirring twice in between with the help of a flat spoon. It will take approx. 4 to 5 minutes. 2. Now, reduce the flame to medium and cook for about 15 minutes or till the milk reduces to half its quantity. Keep stirring occasionally to prevent the milk from getting burnt. Scrape the sides of the pan and bring everything towards the centre. 3. Cook on a medium flame for another 4 to 5 minutes, while stirring continuously.. The mixture will resemble mava (khoya) or whole dried milk. Scrapping the sides of the pan is important at this stage to prevent the milk solids at the sides from burning. 4. Transfer this mixture to a clean and dry plate. Spread it with the help of a flat spatula and keep aside to cool for about 30 minutes or it is cool enough to touch.
While the spicy fragrance and intense flavour makes malai peda a hit with adults, the amazing texture and succulent mouth-feel make it popular with kids. In all respects, the malai peda is nothing short of a blockbuster!
You can also try other peda recipes like Mava Peda or Amrit Peda.
Learn to make malai peda recipe | malai peda mithai recipe | with step by step photos below.
Malai Peda recipe - How to make Malai Peda
Tags
Preparation Time
5 Mins
Cooking Time
30 Mins
Total Time
35 Mins
Makes
16 pedas
Ingredients
Main Ingredients
4 1/2 cups full-fat milk
a few saffron (kesar) strands
2 tsp warm milk
1/2 cup sugar
1 tbsp cornflour
1 tbsp milk
2 pinches citric acid (nimbu ka phool)
1/4 tsp cardamom (elaichi) powder
For The Garnish
1 tbsp finely chopped pistachios
1 tbsp finely chopped almonds (badam)
Method
- Boil the milk in a deep non-stick pan on a high flame, while stirring twice in between. This will take approx. 4 to 5 minutes.
- Reduce the flame to medium and cook for 15 minutes or till the milk reduces to half its quantity, while stirring occasionally and scraping the sides of the pan.
- Meanwhile, combine the saffron and warm milk in a small bowl, mix well and keep aside.
- Add the sugar and saffron-milk mixture, mix well and cook on a medium flame for another 4 to 5 minutes, while stirring occasionally and scraping the sides of the pan.
- Simultaneously, combine the cornflour and the milk in a small bowl and mix well till the cornflour dissolves completely. Keep aside.
- Also combine the citric acid and 1 tbsp of water in a small bowl and mix well. Keep aside.
- Gradually add the cornflour-milk mixture and citric acid mixture to the boiling milk, mix well and cook on a medium flame for another 4 to 5 minutes or till the mixture resembles mava (khoya), while stirring continuously and scrapping the sides of the pan.
- Transfer it to a plate, spread with the help of a flat spatula and keep aside to cool for 30 minutes.
- Add the cardamom powder and mix well.
- Divide the mixture into 16 equal portions and shape each portion in between your palms into a flat round.
- Garnish each peda with pistachio and almond and press it gently.
- Serve or store refrigerated till use.
Handy tip:
- These pedas stay fresh in an air-tight container in the refrigerator for at least a week.
malai peda recipe | malai peda mithai recipe | Video by Tarla Dalal
Malai Peda recipe with step by step photos
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- We have a huge collection of Indian Dessert recipes on our website. So, apart from Malai Peda recipe, you can try out other recipes like:
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Take a deep non-stick pan and put the milk into it. Let it get boiled on a high flame, while stirring twice in between with the help of a flat spoon. It will take approx. 4 to 5 minutes.
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Now, reduce the flame to medium and cook for about 15 minutes or till the milk reduces to half its quantity. Keep stirring occasionally to prevent the milk from getting burnt. Scrape the sides of the pan and bring everything towards the centre.
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In the meantime, take warm milk in a small bowl.
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Put the saffron into it. Mix well and keep aside.
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- Now, add the sugar into the milk.
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Also, add the saffron-milk mixture into it.
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Mix well and cook on a medium flame for another 4 to 5 minutes, while stirring occasionally and scraping the sides of the pan.
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Simultaneously, take the corn flour in a deep bowl.
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Add the milk into it. Mix it up well till the corn flour gets completely dissolved into the the milk. Keep aside. This mixture will help to thicken the milk.
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- Furthermore, take the citric acid in a deep bowl and add 1 tbsp of water into it. Mix well and keep aside.
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Gradually, add the corn flour-milk mixture and citric acid mixture to the boiling milk and mix well using a flat spoon.
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Cook on a medium flame for another 4 to 5 minutes, while stirring continuously.. The mixture will resemble mava (khoya) or whole dried milk. Scrapping the sides of the pan is important at this stage to prevent the milk solids at the sides from burning.
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Transfer this mixture to a clean and dry plate. Spread it with the help of a flat spatula and keep aside to cool for about 30 minutes or it is cool enough to touch.
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Add the cardamom powder for its slighty spicy yet tangy flavour and mix well.
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Divide the malai peda mixture into 16 equal portions.
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Shape each portion of the Malai peda in between your palms into a flat round disc.
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Garnish each peda with pistachio and almond and press it gently. You can use any other dry fruit.
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Serve the Malai Pedas immediately or store in a refrigerator till use. The shelf life of pedas is about 15 days if kept refrigerated.
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Take a deep non-stick pan and put the milk into it. Let it get boiled on a high flame, while stirring twice in between with the help of a flat spoon. It will take approx. 4 to 5 minutes.
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This recipe can be made only using full fat milk. This is also called buffalo’s milk.
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- We recommend you measure the milk for use, so the cooking time can be monitored.
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The milk used to mix with cornflour has to be removed separately. Remember it should not be warm or hot, else it will form lumps.
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The milk used with saffron should be warm so the saffron lends a good colour.
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Use freshly powdered cardamom for a good aroma and flavour.
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While the milk is boiling, keep stirring it occasionally to prevent it from getting burnt. Scrape the sides of the pan and bring everything towards the centre. This helps to thicken the milk.
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- After adding citric acid, the milk will start forming bubbles. Be careful that you don’t burn your hands.
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After adding cornflour, you need to stir the milk mixture continuously, so that the cornflour does not make the mixture lumpy.
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You will realize that the mixture has been cooked enough when it forms a lump, leaves the pan and resembles khoya. There will be no moisture remaining the mixture at this stage.
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Cooling is very important so the mixture thickens well enough to be rolled and shaped in peda.
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Store them in the refrigerator till use. The shelf life of pedas is about 15 days if kept refrigerated.
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This recipe can be made only using full fat milk. This is also called buffalo’s milk.
Nutrient values (Abbrv)per plate
| Energy | 94 cal |
| Protein | 2.6 g |
| Carbohydrates | 9.4 g |
| Fiber | 0.1 g |
| Fat | 3.8 g |
| Cholesterol | 9.2 mg |
| Sodium | 11 mg |
Click here to view Calories for Malai Peda
The Nutrient info is complete
Jyoti Mehta
March 13, 2025, midnight
Thank you for lovely easy recepie.. First time tried in lockdown last year during one of the festival.. Due to lockdown thought of making at home.. While google got dis recepie.. So easy just follow d steps... Takes time but u love home made peda.. Now for any festival dis is my speciality n fly, my kid love it.. Thank you
Tarla Dalal
March 13, 2025, midnight
Thanks so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.
Trisha
March 13, 2025, midnight
Hi i want to try this recipe but can i use lemon juice instead of citric acid and if yes then how much. Thank you
Tarla Dalal
March 13, 2025, midnight
Hi, Lemon juice will leave a lemony taste to the peda, that is the reason we have used citric acid.
Jyoti Mehta
March 13, 2025, midnight
Hi can we use baffelo milk or cow full fat milk... Plz mention milk in ltr quantity.. Itz awsum recepie
Tarla Dalal
March 13, 2025, midnight
This recipe is made using buffalo milk.
Foodie #562268
March 13, 2025, midnight
what else can be used in place of nibu ke phool
Bhavna Mody
March 13, 2025, midnight
I tried this recipe. It taste yummy
Tarla Dalal
March 13, 2025, midnight
Bhavna, Thanks for the feedback !!! keep reviewing recipes you loved.
Lubhani
March 13, 2025, midnight
Can we use half the amount of corn starch instead of corn flour...please tell me want to try this recipe ASAP
krishnan
March 13, 2025, midnight
Very tasty, you shown easy preparation. Really super
Tarla Dalal
March 13, 2025, midnight
Dear Krishnan, we are delighted you loved the recipe. Please keep posting your thoughts and feedback.
Deepa
March 13, 2025, midnight
Easy to prepare and tastes yummy. Everyone in my family loved it!!
Tarla Dalal
March 13, 2025, midnight
Hi Deepa. We are very happy you enjoyed the Malai Peda recipe. Do try more and more recipes and let us know how they turned out. Happy Cooking !!
Vaishali mehta
March 13, 2025, midnight
I tried this recipe. It turned out excellent . My family loved it!
Tarla Dalal
March 13, 2025, midnight
We are very happy you enjoyed the recipe. Do try more and more recipes and let us know how they turned out. Happy Cooking !!
Vinita_Raj
March 13, 2025, midnight
Tastes great and the kids love it.
Foodie #639413
March 13, 2025, midnight
Can we add curd instead of citric acid for curdling milk into grainy texture, also instead of cornflour can we add arrowroot so it can be consumed during fasting also....
Tarla Dalal
March 13, 2025, midnight
Hi, We would suggest you follow the recipe exactly., it taste really really good. Try it and let us know how it was.
Saroj
March 13, 2025, midnight
We do use curd for cuddling milk. Also you may use arrow root powder . We also get a potato flour which works well. Sometime just use ghee on palms when shaping and no need to use any flour.
Tarla Dalal
March 13, 2025, midnight
Hi Saroj, We have not tried the recipe with arrow root flour or potato flour. If you follow this exact method, you do not need to use any kind of ghee of plain flour on your hands to shape the pedas.
Meena soni
March 13, 2025, midnight
Best recipe
Tarla Dalal
March 13, 2025, midnight
Hi Meena, Thank you for your kind words. Do try more and more recipes and let us know how they turned out. Happy Cooking !!
Malika shah
March 13, 2025, midnight
good recipes
Tazmin Shariff
March 13, 2025, midnight
You?ve posted the entire nutrient profile except the sugar, of which we know there?s a lot of in Peda. Can you please include that as it?s standard info in a nutrient profile.
