Paneer Peda Recipe–
Today, I am sharing the Paneer version of peda, I hope you will love it. So let’s see the Paneer Peda Recipe. Peda is a popular Indian sweet that is specially made during Ganesh Chaturthi, Diwali, or other Hindu festivals like Navratri, Janmashtami, Diwali, Holi, or Rakshabandhan. If you are in the mood to make traditional Indian sweets but are pressed for time, try this quick and easy Malai Peda (Paneer Peda)recipe. You are sure to love it!
This Indian dessert uses milk solids and has a soft, creamy taste and a tender texture. This Paneer Peda is a soft, fudgy, slightly chewy Indian sweet which is made using paneer, and milk powder, flavored with cardamon and ready in less than 30 minutes! It can be flavoured with cardamom powder and saffron, which adds a delicious flavour to the Pedas. Called Indian cream fudge.
Malai Peda is a sweet made of fresh Paneer, milk powder and condensed milk. Paneer is an Indian cottage cheese which we use in making many Indian dishes and desserts. One of the desserts is peda; we can make it very easily in no time. Paneer adds a rich texture to it.
What is Peda?
Peda is a popular Indian sweet that is specially made during Navratri, Ganesh Chaturthi, Diwali, or other Hindu festivals. This Indian dessert The word “peda” or “pedha” usually means round balls made from khoa or any dough. uses milk solids and has a soft, creamy taste and a tender texture.
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Essential Ingredients for Paneer Peda Recipe
- Condensed milk: I added sweetened condensed milk to this ladoo recipe. If you don’t prefer condensed milk, you can swap it with powdered or granulated sugar.
- Paneer(cottage cheese): Always make sure to use fresh paneer. I have prepared Paneer/ chhena at home for this recipe. But you can also use store-bought fresh paneer for this recipe.
- Milk Powder: Here, I have used milk powder instead of milk solids or khoya to make these Delicious Peda.
- Cardamom powder: I have added freshly ground cardamom powder to this recipe. If you don’t like it, feel free to omit it.
- Garnish: I decorated this white ladoo with pistachio. Garnishing ladoo is entirely optional here.
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Paneer Peda Recipe Step by Step
- Mash the Paneer with the palm of a hand or blend in a blender until smooth and creamy.
- In a heavy bottom pan, over a medium flame add 1 teaspoon of ghee.
- Add mashed paneer and cook for 2-3 minutes.
- Add Milk Powder and condensed milk, mix them well and cook over medium flame while stirring constantly.
- Now, Add condensed milk, mix them well and cook over medium flame while stirring constantly. Finally, add cardamom powder and mix thoroughly.
- Cook the mixture on medium heat, by stirring continuously until the mixture starts leaving the sides of the frying pan and becomes like dough.
- This should take about 8 minutes (depending on the type of pan, amount of heat and quantity of the mixture).
- Remove from heat and mix it well. Transfer the Paneer to a Plate and let it cool off until the paneer becomes just lukewarm. Allow it to cool for 3 –4 minutes. Now the mixture is ready to make a pedas out of it.
- Peda balls
- Once you are able to handle the mixture, grease your palm with a little ghee and knead it like a dough 2-3 times to make it smooth.
- Now the mixture is ready to make a Peda out of it. Divide the dough into equal portions and roll them into balls.
- Take a small amount of mixture in your palm, shape it into desired-sized round balls, and press at centre serve.
- Finally, garnish with pista slivers.
Our, malai Peda is ready to serve.
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Tips for Paneer Peda Recipe
Paneer: Instead of ready-made paneer, you can prepare fresh paneer at Homemade for paneer Peda.
Food colour: You can also use food colour or saffron in the malai mixture.
For aroma: I have added freshly ground cardamom powder to this recipe. If you don’t like it, feel free to omit it.
You can also add a teaspoon of rose water or kewda water to the mixture.
For Garnish: like this kaju katli, We can decorate the top with edible silver leaf or gold leaf, or we can also use saffron.
Storage: Malai Ladoo stays good for 2-3 days at room temperature but I prefer to store these paneer ladoos in the fridge.
Sweater: I did not add extra sugar, but If you want you can add powdered sugar for sweet ladoos while grinding the paneer mixture.
- Don’t overcook the mixture as it will harden and the shaping process will be difficult. It will also result in dense and dry pedas.
- Apply ghee on your palms before making peda. It will prevent the mixture from sticking to your palms.
- Try to shape pedas when the dough is a little warm, this would help shape them easily.
Variations:
Kesar elachi Peda: I have added cardamom powder, but you can add saffron and cardamom both for warm and pleasant flavours.
❓ Frequently Asked Questions – Paneer Peda Recipe
Can I make paneer peda without condensed milk?
Yes, you can replace condensed milk with khoya (mawa) and sugar. However, condensed milk gives a creamy texture and speeds up the cooking process.
Why is my peda mixture sticky?
If your mixture is too sticky, it likely needs more cooking. Cook on low flame until the mixture leaves the sides of the pan and thickens.
Can I use store-bought paneer?
Yes, fresh store-bought paneer works well. Make sure it’s soft and fresh. You can also crumble and knead it for a smoother texture.
Serving Suggestions for Paneer Peda Recipe
- Festive Platter:
Serve paneer peda as part of a festive sweet platter during Diwali, Raksha Bandhan, or Janmashtami along with motichoor ladoo, besan barfi, and kaju katli. - Gifting Option:
Arrange the pedas in decorative boxes or trays, garnish with saffron strands and pistachios, and use them as a homemade gift for special occasions. - After-Meal Dessert:
Enjoy paneer peda chilled as a light, satisfying dessert after lunch or dinner. Pair with a glass of warm milk or masala chai. - Kids’ Tiffin Treat:
Pack one or two pedas in a small airtight container for a sweet surprise in your child’s lunchbox. - Prasad or Bhog Offering:
Offer these pedas as prasad during pooja or bhog in temples or at home for religious events. - Tea-Time Sweet:
Serve with evening tea or coffee for a traditional Indian tea-time delight.
Storage Suggestions
We can store Paneer Peda in an airtight container in the fridge. Always store them in a single layer in the container, or use parchment paper between them to avoid sticking.
We can keep Peda in an airtight container for up to 2 days at room temperature. But if you live in hot weather, do not keep them at room temperature. Store them in the fridge.
Peda will last for 1 week if stored in the refrigerator in an airtight container.
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Malai Peda
Materials
- 1/4 cup Milk powder
- 1/2 cup Condensed milk
- 200 grams paneer
- 1 teaspoon Ghee
- 1/4 teaspoon Cardamom powder
- 1 tablespoon Milk
- 1 teaspoon pistachio slivers for garnish
Instructions
Peda Dough
- Mash the Paneer with the palm of a hand or blend in a blender until smooth and creamy.
- In a heavy bottom pan, over a medium flame add 1 teaspoon of ghee.
- Add mashed paneer and cook for 2-3 minutes.
- Add Milk Powder and condensed milk, mix them well and cook over medium flame while stirring constantly.
- Now, Add condensed milk, mix them well and cook over medium flame while stirring constantly. Finally, add cardamom powder and mix thoroughly.
- Cook the mixture on medium heat, by stirring continuously until the mixture starts leaving the sides of the frying pan and becomes like dough.
- This should take about 8 minutes (depending on the type of pan, amount of heat and quantity of the mixture).
- Remove from heat and mix it well. Transfer the Paneer to a Plate and let it cool off until the paneer becomes just lukewarm. Allow it to cool for 3 –4 minutes. Now the mixture is ready to make a pedas out of it.
- Peda balls
- Once you are able to handle the mixture, grease your palm with a little ghee and knead it like a dough 2-3 times to make it smooth.
- Now the mixture is ready to make a Peda out of it. Divide the dough into equal portions and roll them into balls.
- Take a small amount of mixture in your palm, shape it into desired-sized round balls, and press at centre serve.
- Finally, garnish with pista slivers.
- Our, malai Peda is ready to serve.
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Notes
Storage Suggestions
We can keep Malai Peda in an airtight container for up to 2 days at room temperature. But if you live in hot weather, do not keep them at room temperature. Store them in the fridge. Paneer Peda will last for 2 weeks if stored in the refrigerator in an airtight container.If you try this recipe and love it, Don’t forget to share your feedback in the comments below
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