Malai Peda

5/5 stars  100% LIKED IT    2 REVIEWS ALL GOOD

Added to 514 cookbooks   This recipe has been viewed 86311 times

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 condensed milk turns it into a richly textured product like khoya, which when flavoured with cardamom and saffron becomes an intensely aromatic dessert that nobody can resist. While the spicy fragrance and intense flavour make it 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!

Add your private note

Malai Peda recipe - How to make Malai Peda

Preparation Time:    Cooking Time:     Makes 16 pedas
Show me for pedas

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)
  1. 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.
  2. 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.
  3. Meanwhile, combine the saffron and warm milk in a small bowl, mix well and keep aside.
  4. 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.
  5. Simultaneously, combine the cornflour and the milk in a small bowl and mix well till the cornflour dissolves completely. Keep aside.
  6. Also combine the citric acid and 1 tbsp of water in a small bowl and mix well. Keep aside.
  7. 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.
  8. Transfer it to a plate, spread with the help of a flat spatula and keep aside to cool for 30 minutes.
  9. Add the cardamom powder and mix well.
  10. Divide the mixture into 16 equal portions and shape each portion in between your palms into a flat round.
  11. Garnish each peda with pistachio and almond and press it gently.
  12. Serve or store refrigerated till use.

Handy tip:

  1. These pedas stay fresh in an air-tight container in the refrigerator for at least a week.

RECIPE SOURCE : MithaiBuy this cookbook
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Dals and More Dishes with Masoor

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with, the accounts will be merged. If the respective id is not registered, a new account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.


Malai Peda
 on 06 Jan 16 11:34 AM

Very tasty, you shown easy preparation. Really super
| Hide Replies
Tarla Dalal    Dear Krishnan, we are delighted you loved the recipe. Please keep posting your thoughts and feedback.
06 Jan 16 12:05 PM
Malai Peda
 on 22 Feb 13 09:44 AM

Tastes great and the kids love it.