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malai peda recipe | malai peda mithai recipe |

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

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Malai Peda recipe - How to make Malai Peda

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

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
    Method
  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:
    Handy tip:
  1. These pedas stay fresh in an air-tight container in the refrigerator for at least a week.
Nutrient values (Abbrv) per peda
Energy94 cal
Protein2.6 g
Carbohydrates9.4 g
Fiber0.1 g
Fat3.8 g
Cholesterol9.2 mg
Sodium11 mg
Click here to view calories for Malai Peda
Malai Peda Video of Tarla Dalal
Malai Peda recipe with step by step photos

Other Indian desserts:
    Other Indian desserts:
  1. 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:

How to make Malai Peda
    How to make Malai Peda
  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. In the meantime, take warm milk in a small bowl.
  4. Put the saffron into it. Mix well and keep aside.
  5. Now, add the sugar into the milk.
  6. Also, add the saffron-milk mixture into it.
  7. Mix well and cook on a medium flame for another 4 to 5 minutes, while stirring occasionally and scraping the sides of the pan.
  8. Simultaneously, take the corn flour in a deep bowl.
  9. 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.
  10. Furthermore, take the citric acid in a deep bowl and add 1 tbsp of water into it. Mix well and keep aside.
  11. Gradually, add the corn flour-milk mixture and citric acid mixture to the boiling milk and mix well using a flat spoon. 
  12. 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.
  13. 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.
  14. Add the cardamom powder for its slighty spicy yet tangy flavour and mix well.
  15. Divide the malai peda mixture into 16 equal portions.
  16.  Shape each portion of the Malai peda in between your palms into a flat round disc.
  17. Garnish each peda with pistachio and almond and press it gently. You can use any other dry fruit.
  18. Serve the Malai Pedas immediately or store in a refrigerator till use. The shelf life of pedas is about 15 days if kept refrigerated.

Tips for malai peda
    Tips for malai peda
  1. This recipe can be made only using full fat milk. This is also called buffalo’s milk.
  2. We recommend you measure the milk for use, so the cooking time can be monitored.
  3. 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. 
  4. The milk used with saffron should be warm so the saffron lends a good colour.
  5. Use freshly powdered cardamom for a good aroma and flavour. 
  6. 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. 
  7. After adding citric acid, the milk will start forming bubbles. Be careful that you don’t burn your hands. 
  8. After adding cornflour, you need to stir the milk mixture continuously, so that the cornflour does not make the mixture lumpy. 
  9. 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. 
  10. Cooling is very important so the mixture thickens well enough to be rolled and shaped in peda.
  11. Store them in the refrigerator till use. The shelf life of pedas is about 15 days if kept refrigerated.

Reviews

Malai Peda
 on 11 May 21 04:07 PM
5

Hi can we use baffelo milk or cow full fat milk... Plz mention milk in ltr quantity.. Itz awsum recepie
Tarla Dalal
12 May 21 02:49 PM
   This recipe is made using buffalo milk.
Malai Peda
 on 11 May 21 04:03 PM
5

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
12 May 21 02:50 PM
   Thanks so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.
Malai Peda
 on 18 Jul 20 12:12 AM
5

Can we use half the amount of corn starch instead of corn flour...please tell me want to try this recipe ASAP
Malai Peda
 on 11 Jul 20 05:14 PM
5

I tried this recipe. It taste yummy
Tarla Dalal
14 Jul 20 01:30 PM
   Bhavna, Thanks for the feedback !!! keep reviewing recipes you loved.
Malai Peda
 on 24 May 20 05:47 PM
5

what else can be used in place of nibu ke phool
Malai Peda
 on 09 May 20 02:29 PM
5

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
10 May 20 11:14 PM
   Hi, Lemon juice will leave a lemony taste to the peda, that is the reason we have used citric acid.
Malai Peda
 on 09 Feb 18 08:19 AM
5

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.
Tarla Dalal
12 Feb 18 09:56 AM
   Thanks for for your feedback. We will update the table soon.
Malai Peda
 on 21 Mar 17 01:38 PM
5

Best recipe
Tarla Dalal
21 Mar 17 05:07 PM
   Hi Meena, Thank you for your kind words. Do try more and more recipes and let us know how they turned out. Happy Cooking !!
Malai Peda
 on 19 Oct 16 12:44 PM
5

Easy to prepare and tastes yummy. Everyone in my family loved it!!
Tarla Dalal
19 Oct 16 03:58 PM
   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 !!
Malai Peda
 on 16 Aug 16 10:21 PM
5

I tried this recipe. It turned out excellent . My family loved it!
Tarla Dalal
17 Aug 16 10:07 AM
   We are very happy you enjoyed the recipe. Do try more and more recipes and let us know how they turned out. Happy Cooking !!
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