Doodh Pedas

Doodh Pedas are a very common milk sweet/dessert served specially for Goan hindu weddings, diwali, ganesh festivals. I also remember distributing pedas as kids when we got our school results.
  • Passive
    30 minutes
  • Prep
    10 minutes
  • Cook
    1 hour
  • Servings
    12 Pc.


  • 1/2 tsp Ghee
  • 1 liter Milk (Use whole fat milk)
  • 1/4 cup sugar (granulated)
  • 2 tbsp yoghurt
  • 1 tsp cardamom powder
  • Pistacios (silvered, for garnishing)


  • 1 Grease a vessel with ghee. (So that the milk doesn’t burn) Add milk and sugar. Bring it to a boil. Lower the flame.
  • 2 Reduce the milk to half. (Cook on low flame, it will take about 30 mins). Now, add the yoghurt.
  • 3 Keep cooking on low flame till the milk thickens completely and forms mawa. (It will take about 30-35 mins).
  • 4 Cool the mawa completely.
  • 5 Add cardamom powder to the cooled mawa and grind it in a mixier. Take a tbsp mesuring spoon and scoop out one tbsp each of the peda mixture.
  • 6 Grease palms of your hands with a little ghee and make a ball. I used the whistle of the pressure cooker to flatten the peda and to give that impression/design on top of the peda.
  • 7 Garnish with pistachio.Leave them open at room temperature for a day. (See recipe notes below).

Recipe Notes

  1. This is a basic recipe for doodh peddas. You can add kesar to the mixture (or any other flavor) when the milk is getting boiled in the last 30 mins.
  2. Consume doodh peddas within 2 days if at room temperature.
  3. Store for a week in refrigerator.

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