RAJWADI PEDA

For the richest Peda, look no further than this Rajkot special Rajwadi Peda recipe, which has the perfect danedar or kani texture. These sweets are made purely from whole milk and sugar.

serving suggestion for peda

RAJWADI PEDA

Peda or penda are an Indian milk-based sweet similar to fudge. 

Rajwadi Peda are unique in that they are made by boiling and reducing whole milk with sugar until the milk forms a grainy or danedar consistency. Milk or Doodh Peda are similar but tend to be smoother in texture. 

Rajwadi Peda can be found in Gujarat, similar to our Rajkot na Peda.

Love peda? Check out our 19 Best Barfi Peda Recipes now!

MILK/DOODH PEDA

✓As good as Halwai, Kandoi or Mithaiwala

✓Only required 2 basic ingredients

✓Easy and straight forward recipe

✓Gluten-free

✓Perfect for fasting or Vrat/Upwas

✓Make-ahead dessert

✓Great for gift

These 2 ingredient milk fudge is served in a copper bowl



šŸ„›Ingredients 

Exact measurements can be found in the recipe card below ⬇


① Whole milk - try to get milk which has a higher percentage of fat. In the UK we got hold of only 3.6%. The higher the percentage, the better danedar texture you can achieve.

② Sugar - regular granulated sugar

šŸ’”Tips to make the best Rajwadi Peda

  • use heavy bottom pan - you will need to boil milk for hours without it burning
  • Make sure the pan is spotlessly clean, any leftover stuck food will cause the milk to stick to it and burn
  • Keep continuously stirring
  • use high-fat percentage milk for the best texture and taste
  • You will need a high volume of milk - it may seem like a lot at first but it will reduce down considerably. For example, 4L of milk makes approx. 1kg of peda
  • keep the heat of the milk between 75C and 100C - this is a slow process and adding more heat will only cause the milk to burn.
  • you will see that the milk begins to slowly thicken and form solids. When it has formed solids, take the mixture off the heat and transfer to a plate to cool before shaping. 
  • Peda should be shaped once the mixture is at room temperature
  • Use a little dab of ghee on your palms when shaping to prevent the mixture from sticking to your hands. 
  • If you feel the mixture is little loose, leave the mixture in the fridge for 4-5 hours then make peda. 
  • If the mixture is too grainy, slightly grind the mixture in a grinder and make peda. 

Variation or Flavours


Although these Rajwadi Peda are so tasty as they are but one can experiment with other flavours.

Add Cardamom powder or saffron to make Kesar Elychi Peda.

Addition a tablespoon of rose syrup and gulkand will be your Rose Gulkand Peda.

Add desiccated coconut for Malai Coconut Peda.

For a fusion treat, a tablespoon of cocoa powder will do wonders in this recipe.

šŸ“Method:

Take a clean and wide heavy-based kadai or pan.

Pour the milk, and bring it to boil on medium heat.

Keep the heat on medium to low, add sugar.

Keep stirring all the time whilst milk cooks and gets thicker.

Once all the water dries up and only milk solids left in the pan, turn off the heat.

Let it cool in a plate at room temperature.

Divide the peda mixture into equal portions (approx 40g each).

Apply little ghee on your palm and make peda.

Decorate with whole almonds or any other nuts or leave it plain.

step by step method
Doodh peda served in a plate on wooden board

Other Indian Mithai - Sweets Recipes

1. Peanut katli

2. Moong Daal Ladoo

3. Almond Sukhdi

4. Pistachio Halwa

5. Mango Matho -Shrikhand

6. Rajwadi Kansar

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milk peda, doodh peda, rajwadi peda, peda recipe, easy peda recipe, mithai
Desserts, Snacks
Gujarati Indian
Yield: 20-22 PEDA
Author: Hayley Dhanecha
Print
RAJWADI PEDA

RAJWADI PEDA

Rajwadi Doodh or Milk Peda is easy to make Indian sweet or dessert, which can be prepared with only 2 easily available ingredients.
Prep time: Cook time: 2 H & 45 MTotal time: 2 H & 45 M

Ingredients:

  • 3-litre whole milk
  • 225g sugar
Equipments/Tools
  • Heavy based pan/kadai
  • Spatula 

Instructions:

  1. In a clean heavy-based pan or kadai pour the milk.
  2. On medium heat bring it to boil, keep stirring all the time.
  3. Then add sugar and continually keep stirring the milk.
  4. After 2 and a half hour, you'll have a grainy peda mixture. 
  5. Turn off the heat.
  6. Remove the mixture into a plate and let it cool at room temperature. 
  7. Apply little ghee on your palm and divide the mixture into roughly 40g portions.
  8. Roll them into a round ball, slightly press in the middle and stick a whole almond. 
  9. Repeat the same procedure for the remaining mixture.
  10. Once totally cooled down , store in an air tight container.

Notes:

Try to get hold of a higher percentage fat milk. Keep stirring all the time.
Calories
6.86
Fat (grams)
0.37
Sat. Fat (grams)
0.21
Carbs (grams)
0.54
Fiber (grams)
0.00
Net carbs
0.54
Sugar (grams)
0.57
Protein (grams)
0.35
Sodium (milligrams)
4.84
Cholesterol (grams)
1.13
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.
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2 comments

  1. When it comes to sweets, there's generally a long list of expensive ingredients but this recipe has broken this trend. Just 2 ingredients and delectable sweet is ready. So amazing.

    ReplyDelete
  2. I really admire your recipes. This Rajvadi Peda looks so delicious, I can feel the aroma and taste. Superb

    ReplyDelete

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