4. Methai (Asian Sweets)

Doodh Peda (Milk Peda)


  • 15 oz ricotta
  • 1 tbsp ghee
  • 1¼ cup milk powder
  • 14 oz condensed milk
  • 1 tsp cardamom


  • Heat ghee in pan. Add ricotta and mix.  Let water burn out by cooking on medium for a few minutes.
  • Doodh peda ricotta in pan
  • Add condensed milk and stir. Cook, stirring every other minute or so for about 4 to 5 minutes.
  • Doodh peda ricotta and condensed milk in pan
  • Add milk powder, thoroughly mixing. Cook until mixture begins to form into a paste like mix, pulling away from the pan.  It should be a little moist but come together.  Don’t overcook else peda will become too dry.
  • doodh peda mix in pan
  • Add cardamom and mix. Turn off gas.
  • doodh peda cardamom
  • If using cutters or shapes, pour mixture into a pan.  I used a 9X9 brownie pan and pressed into pan with bottom of a bowl.  If making traditional shapes just turn out mixture onto a piece of parchment paper.
  • doodh peda
  • Make shapes or cut outs as you wish and serve!doodh peda milk peda


Be sure not to overcook the mix they retain some moisture once dried


Calories: 123kcalCarbohydrates: 12gProtein: 5gFat: 6gSaturated Fat: 4gCholesterol: 23mgSodium: 61mgPotassium: 169mgFiber: 1gSugar: 12gVitamin A: 185IUVitamin C: 1mgCalcium: 144mgIron: 1mg

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