Servings – 4 people
Portion size – 2–3 pieces per person
Preparation time – 10 minutes
Cooking time – 20–25 minutes

Ingredients

• 1 cup full-fat milk powder

• 2 tbsp ghee

• 3–4 tbsp milk (as needed)

• ¼ cup powdered sugar (adjust to taste)

• ½ tsp cardamom powder

• Chopped pistachios or almonds for garnish

Equipment needed

• Heavy-bottomed non-stick pan or kadhai

• Wooden or silicone spatula

• Mixing bowl

• Plate or tray for shaping pedas

Instructions

1. Heat ghee: Warm ghee in a heavy-bottomed pan on a low flame.

2. Roast milk powder: Add milk powder and roast it gently on low - medium heat, stirring continuously to avoid burning. The milk powder will slowly change color from cream to golden brown, releasing a nutty aroma. Add cardamom powder.

3. Add milk: Pour in a few tablespoons of milk and mix well. It should become crumbly; keep roasting.

4. Cool slightly: Remove from heat and let it cool for 5–7 minutes until warm (not hot).

5. Add sweetness and flavor: Mix in powdered sugar . Combine well until evenly mixed.

6. Shape: Take small portions of the mixture and shape into round pedas. Flatten lightly with your fingers if you like that shape.

7. Garnish (optional): Press a few pistachio or almond slivers on top and let them cool completely before storing.

Tips

• Roast slowly on a low flame — that’s the secret to the authentic flavor.

• Add milk gradually, keeping the mixture soft but not sticky if you like soft pedas.

• Always add powdered sugar after the mixture has cooled to avoid melting and stickiness.

• If the mixture feels dry, add a teaspoon of warm milk while shaping.