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how to make peda at home
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
Total Time 10 minutes
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.