How to Make Peda at Home in 10 Mins

How to Make Peda at Home in 10 Mins:

If you’ve been wondering how to make peda at home without spending hours stirring milk over a hot stove, this 10-minute milk powder peda recipe is your answer. It delivers rich, halwai-style sweets with zero cooking required, making it the ultimate shortcut for busy festive days or sudden cravings.

This no-cook instant kesar peda recipe combines a saffron-infused cashew dough with a crunchy pistachio-raisin center that melts in your mouth. Whether you want to learn how to make doodh peda at home, need a foolproof instant milk peda recipe, or are simply searching for a quick mithai recipe, this step-by-step guide on how to make milk peda will give you perfect results every single time. It’s truly a must-try mithai recipe for your festive menu!

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If you loved this Peda Recipe, you have to try these fan favorites next:

• Halwai-style Kalakand Recipe or try Instant Rasmalai Kalakand Recipe
• Gulab Jamun Recipe
• Instant Malpua Recipe
• Easy Besan Laddu Recipe

Yield: 7 pedas 

Prep time: 10 mins (No-cook)

Ingredients

Peda Dough:

Cashews: ¼ cup

Sugar: ¼ cup

Desiccated Coconut: ¼ cup

Milk Powder: ¼ cup

Kesar Milk: 2 tbsp (warm milk steeped with a generous pinch of saffron)

Ghee: ¼ tsp

Pista-Raisin Filling:

Pistachios: 2 tbsp, finely chopped

Raisins: 1½ tbsp, finely chopped

Base Mix: 1 tbsp (reserved from the mixture)

Garnish:

Saffron strands

Chopped pistachios

Edible silver foil (chandi ka vark)

Instructions:

Add the cashews, sugar, desiccated coconut, and milk powder to a dry grinder. Pulse into a fine, smooth powder. 

Transfer the powder to a mixing bowl. Pour in the kesar milk and ghee. Mix and gently knead into a smooth, soft dough. Scoop out 1 tablespoon of this mixture and set it aside for the filling.

Take another bowl, add the chopped pistachios, raisins and and reserved mixture. Mix well to form a cohesive filling mixture.

Divide the saffron milk powder dough into 7 equal-sized balls. Divide the pistachio-raisin filling into 7 smaller balls.

Take one peda dough ball and gently flatten it on your palm. Place a filling ball in the center. Bring the edges together to seal the filling completely, roll into a smooth ball, and gently press down with your palm to shape it into a classic peda. Repeat for the remaining portions.

Apply silver vark on top, then garnish each peda with saffron strands and chopped pistachios. Press the garnish lightly so it sticks.

Texture Tip: If the base dough feels too dry or sticky, adjust with a few drops of milk or a tiny pinch of extra milk powder until it reaches a soft, pliable consistency.

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Sneha Paul

How To Make Peda At Home

A melt-in-your-mouth, 10-minute no-cook peda made with milk powder, cashews, and saffron, stuffed with a crunchy pistachio-raisin center.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 7 peda

Course: Dessert

Cuisine: Indian

Ingredients Method Notes

Ingredients

  

Peda Dough:

• ¼ cup Cashews
• ¼ cup Sugar
• ¼ cup Desiccated Coconut
• ¼ cup Milk Powder
• 2 tbsp Kesar Milk warm milk steeped with a generous pinch of saffron
• ¼ tsp Ghee:

Pista-Raisin Filling:

• 2 tbsp Pistachios finely chopped
• 1½ tbsp Raisins finely chopped
• 1 tbsp Base Mix reserved from the mixture

Garnish:

• Saffron strands
• Chopped pistachios
• Edible silver foil chandi ka vark

Method

 

1. Add the cashews, sugar, desiccated coconut, and milk powder to a dry grinder. Pulse into a fine, smooth powder.
2. Transfer the powder to a mixing bowl. Pour in the kesar milk and ghee. Mix and gently knead into a smooth, soft dough. Scoop out 1 tablespoon of this mixture and set it aside for the filling.
3. Take another bowl, add the chopped pistachios, raisins and and reserved mixture. Mix well to form a cohesive filling mixture.
4. Divide the saffron milk powder dough into 7 equal-sized balls. Divide the pistachio-raisin filling into 7 smaller balls.
5. Take one peda dough ball and gently flatten it on your palm. Place a filling ball in the center. Bring the edges together to seal the filling completely, roll into a smooth ball, and gently press down with your palm to shape it into a classic peda. Repeat for the remaining portions.
6. Apply silver vark on top, then garnish each peda with saffron strands and chopped pistachios. Press the garnish lightly so it sticks.

Notes

Texture Tip: If the base dough feels too dry or sticky, adjust with a few drops of milk or a tiny pinch of extra milk powder until it reaches a soft, pliable consistency.

I can’t wait to see your creations! If you whip up this recipe, snap a photo and tag me @temptingtreat or use #temptingtreat on Instagram so I can feature you.

Have questions or feedback? Drop a comment below—I love hearing from you!

Happy Cooking! ✨

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