Doodh Peda Recipe | Easy Milk Peda (6 Flavors) - Indian Sweet

easy doodh peda recipe, instant milk peda with milk powder - 6 flavors #indiansweets #diwalisweets

5 from 6 votes

Doodh Peda Recipe | Easy Milk Peda (6 Flavors) - Indian Sweet

Are you looking for some last-minute Diwali sweet recipe or mithai or Diwali gift ideas? Then check this out. You are going to love this. It's not only colorful and beautiful but also simple and easy to make.

Prep Time15

Cook Time10

Total Time25

Course: Desserts, sweets

Cuisine: Delhi, gujarati, Hyderabad, Indian, Karnataka, Maharashtra, north indian, South Indian, Tamil Nadu

Servings:

Calories: 99kcal

Author: Kushi

Equipment

6 Bowls
1 Pan

Ingredients

1 cup Milk
3 tablespoon melted Ghee (Brown butter)
2 cups Milk powder
½ cup Sugar, powdered

Plain Doodh Peda

¼ teaspoon Cardamom powder

Kesar Badam Peda or Saffron Almond Barfi

1 tablespoon Slivered Almonds
10 to 12 strands Saffron or kesar
Pinch of yellow food color, optional

Paan Peda or Paan Barfi

1 tablespoon Ground meetha pan (substitute meetha pan with 1 or 2 betel leaves along with 1 tablespoon gulkand)
Pinch of green color, optional

Rose Peda or Rose Burfi

1 tablespoon Gulkand
Pinch of red color, optional

Chocolate Peda or Chocolate Barfi

1 tablespoon Cocoa powder (reduce it by half for a mild flavor)
½ teaspoon Vanilla extract
1 tablespoon White chocolate chunks

Coffee Peda or Coffee Barfi

½ teaspoon Instant coffee powder (reduce it by half for a mild flavor)
½ teaspoon Cocoa powder (reduce it by half for a mild flavor)

For garnish (optional)

Edible gold and silver (vark)
Saffron
Cherry

Instructions

How to make Doodh Peda? | Instant Milk Peda Burfi - 6 Different Flavors in 10 minutes.

In a pan, add milk, melted ghee, milk powder, and whisk as much as possible to remove lumps. Now switch on the flame and keep stirring till it forms a mass. It took me around 10 minutes on a medium flame. (Time may vary for you anywhere between 5 to 10 minutes depending on the intensity of the flame, thickness of pan used, etc.).
1 cup Milk, 3 tablespoon melted Ghee (Brown butter), 2 cups Milk powder
Let this cool down completely to room temperature. Once it cools down, add powdered sugar and mix. This sweetened mawa is the base for your milk peda.
½ cup Sugar, powdered
Now divide sweetened mawa into 6 equal portions. You will get 4 pedas or burfis for each flavor, and you can vary the flavorings to your liking. You can check making of peda here.
Key Point: Once the flavorings are added and mixed, rest each portion in the refrigerator for 5 minutes. Resting the fridge will help you shape the pedas easily.

Basic Traditional Doodh Peda Recipe

Add cardamom powder to one portion of the mawa mixture and mix. Divide the flavored mawa mixture into four equal parts. Shape each portion into rounds by rolling them between your palms. Once a round ball is formed, press in the center with your finger to create an indentation. Garnish with vark or edible silver if desired.
¼ teaspoon Cardamom powder

Kesar Badam Peda or Saffron Almond Barfi

To the second portion of the sweetened mawa mixture, add saffron, almonds, a pinch of yellow food color (optional), and mix. As explained above, divide into four equal parts, shape them into rounds, and indent them with your finger. Garnish with some more saffron.
1 tablespoon Slivered Almonds, 10 to 12 strands Saffron or kesar, Pinch of yellow food color, optional, Saffron

Paan Peda or Paan Burfi

For the paan flavoring, grind a store-bought meetha pan into a smooth paste. If you do not have a meetha pan, simply grind one or two betel leaves with gulkand. Not: for a strong paan flavor, add 1 or 2 leaves; for a mild flavor, add ½ leaf.
1 tablespoon Ground meetha pan, Pinch of green color, optional
Add this paan mixture to the third portion of sweetened mawa along with a pinch of green color (optional) and mix. Divide and shape it into rounds and create an indentation with your finger. Garnish each peda with a cherry.
Cherry

Rose Peda or Rose Barfi

Add gulkand along with red color to the fourth portion of sweetened mawa and mix. Divide into four equal parts and shape them into rounds. Create an indentation with your finger in each round and garnish it with rose petals.
1 tablespoon Gulkand, Pinch of red color, optional

Chocolate Peda or Chocolate Barfi

To the fifth portion of sweetened mawa, add white chocolate or milk chocolate chunks, cocoa powder, vanilla extract, and mix. Adding 1 tablespoon of cocoa powder will take make the pedas taste a bit bitter like dark chocolate. If you want a mild flavor, reduce the amount of cocoa powder by half. Divide the peda mix into four equal portions, shape them into rounds, and create an indentation like before. Garnish with gold leaves if desired.
1 tablespoon Cocoa powder, ½ teaspoon Vanilla extract, 1 tablespoon White chocolate chunks

Coffee Peda or Coffee Burfi

Add coffee powder, cocoa powder, and mix to the sixth portion of the sweetened mawa mixture. Again for a mild flavor, reduce the amount of coffee and cocoa powders by half. Divide the peda mix and shape them into rounds. Press each round at the center to create a depression. Garnish it with edible silver or vark if desired.
½ teaspoon Instant coffee powder, ½ teaspoon Cocoa powder, Edible gold and silver (vark)

Video

Notes

Mix milk powder thoroughly with ghee and milk before turning on the gas stove.
Prepare the instant mawa as mentioned in the recipe and alter the flavorings to your taste.
As mentioned earlier, for easier shaping, once you add flavors to each portion of sweetened mawa, you can keep them in the refrigerator for 5 to 10 minutes.
The base instant mawa mixture should not be overcooked or undercooked. If undercooked, the pedas will be sticky, and if overcooked, the pedas will be chewy.

Nutrition