Malai peda | How to make Malai peda

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ByFarrukh Shadab
Created on 24th Dec 2015
  • Malai peda, How to make Malai peda
  • Malai peda | How to make Malai peda (86 likes)

  • 1 review
    Rate It!
  • By Farrukh Shadab
    Created on 24th Dec 2015

About Malai peda

Malai Peda is delicious melt in mithai fudge of cottage cheese (chenna) and khowa ( evaporated milk). These delectable pedas will be loved by adults as well as kids. Making sweets at home is such a pleasure and a feeling of contentment especially when you get the compliment that nothing is as best than home made sweets. Yeah! this is what I earned from my hubby after he had this elegant beauties.

The delicious and mouthwatering Malai peda is a famous dish of world and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Malai peda is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Malai peda. Farrukh Shadab shared this Malai peda recipe which is perfect to serve for 8 people. The step by step process with pictures will help you to know how to make the delicious Malai peda. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Malai peda recipe at your home and surprise your family and friends.

  • Prep Time10mins
  • Cook Time15mins
  • Serves8People

Video for key ingredients

  • How to make Khoya

  • How to make Chenna

Malai peda

Ingredients to make Malai peda

  • 2 litres full cream milk
  • 200 gms, Khova
  • 5-6 tablespoon sugar
  • 1/2 teaspoon cardamom powder
  • few drops of rose essence
  • 1-2 tablespoon vinegar
  • Slivered pistachios and saffron for garnish

How to make Malai peda

  1. In a heavy bottom pan, bring milk to boil. Simmer and reduce milk to 3/4 .Collect the Malai (cream)from the top of the milk and keep it aside
  2. Now, gradually add vinegar and stir gently and milk will curdle. Once all the whey is out, strain the whey ( Do not squeeze it the curdled milk) 90% percent whey should be strained. If little is left back, its absolutely fine.
  3. Now, put back the pan with curdled milk ( chenna) on the medium flame. and cook until you see whey getting dried up. Keep stirring to avoid burning
  4. Add crushed khova/ mawa and mix well Cook until mixture starts forming lump Add cardamom powder, sugar and rose essence and mix well Cook until the mixture forms a soft dough and starts leaving the pan.
  5. Add crushed khova/ mawa and mix well Cook until mixture starts forming lump. Add cardamom powder, sugar and rose essence and mix well. Cook until the mixture forms a soft dough and starts leaving the pan.
  6. Now, divide the mixture in to equal small balls and shape in the form of peda or you like. Garnish with with pistachios and saffron. Serve as and when required
  7. Malai Peda stays well easily for 4-5 days in a clean airtight container under refrigeration

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Shyamala Iyer2 years ago
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