Milk Peda is a tasty milk sweet, made with milk, sugar, and cardamom powder. It is a time-consuming dish, but its worth to spend. It is recommended to make milk peda in a non-stick pan, if you use a non-stick pan, you can make milk peda quicker than the regular pan, otherwise cook on low flame. I used 2 liters of milk, and it took 2 hours to cook and I got 500 grams kova, from that you can make 15 – 20 milk pedas, you can decide the quantity of milk, as per the above measurements.
There are so many varieties in milk sweet like milk peda, milk kova, milk cake, pal halwa, kalakand, everything is made with milk and sugar, the major variation may be using condensed milk, evaporated milk etc., All those recipes are time-consuming if you are using condensed milk, you can finish it in 15-20 minutes. You can use full cream milk (fresh cream or whipping cream), it does not have added sugar, so you can adjust the sugar according to your taste. While using full cream milk, if you overcook, it will ooze out ghee.
While preparing milk peda, try to use a non-stick pan, it will be easier and avoids much waste (by sticking). You can add 2 tsp of ghee if it is too sticky while making the kova equal sized balls. You can adjust the sugar according to your taste. You can use evaporated milk or full cream milk, to prepare kova with less time. You can add some saffron strings, it will bring nice aroma and unique taste to the dish.
Other Varieties – milk peda, badam halwa, wheat halwa, Kesari, mango Kesari, Asoka halwa, paruppu payasam, sweet pongal, pasiparuppu urundai, ladoo, badusha, carrot halwa, badam kheer, rava Kesari, badusha, mango Kesari, carrot halwa, wheat halwa, motichoor ladoo, Asoka halwa, sweet pongal, milk peda, sweet bonda, millet payasam,sakkarai pongal, nei appam, pidi kozhukattai, badam halwa, moongdal laddu, halwa, boondi laddu.
100 percent pure milk sweet
- 2 liters Milk (8 cups)
- 1 cup Sugar (200 grams)
- 1/2 tsp Cardamom powder
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Add 2 liters of full cream milk in a wide nonstick pan and bring it to boil.
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Keep stirring to avoid burning.
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Milk will become half in quantity after 1 hour.
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Now add 1 cup of sugar and 1/2 tsp of cardamom powder.
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Stir well till the sugar dissolves.
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After 1 hour 30 minutes the milk will become thick and creamy.
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After 1 hour 45 minutes kova becomes thick and separates from the pan.
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Cook on low flame and add little ghee if the kova is sticky.
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If the kova becomes non-sticky let it cool and make it into small equal sized balls.
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You can press it with a milk peda stamp or you can take a small cookie cutter and keep the kova ball inside and press with milk peda stamp, it will become perfect shaped milk pedas.
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Milk peda is ready to serve.
- While preparing milk peda, try to use a non-stick pan, it will be easier and avoids much waste (by sticking).
- You can add 2 tsp of ghee if it is too sticky while making the kova equal sized balls.
- You can adjust the sugar according to your taste.
- You can use evaporated milk or full cream milk, to prepare kova with less time.
- You can add some saffron strings, it will bring nice aroma and unique taste to the dish.
Method
Step by Step Pictures
1. Add 2 liters of full cream milk in a wide nonstick pan and bring it to boil.
3. Milk will become half in quantity after 1 hour.
4. Now add 1 cup of sugar and 1/2 tsp of cardamom powder.
5. Stir well till the sugar dissolves.
6. After 1 hour 30 minutes the milk will become thick and creamy.
7. After 1 hour 45 minutes kova becomes thick and separates from the pan.
8. Cook on low flame and add little ghee if the kova is sticky.
9. If the kova becomes non-sticky let it cool and make it into small equal sized balls.
10. You can press it with a milk peda stamp.
11. Otherwise, you can take a small cookie cutter and keep the kova ball inside and press with a milk peda stamp, it will become perfect shaped milk pedas.
12. Milk peda is ready to serve.
Recipe Notes
- While preparing milk peda, try to use a non-stick pan, it will be easier and avoids much waste (by sticking).
- You can add 2 tsp of ghee if it is too sticky while making the kova equal sized balls.
- You can adjust the sugar according to your taste.
- You can use evaporated milk or full cream milk, to prepare kova with less time.
- You can add some saffron strings, it will bring nice aroma and unique taste to the dish.
