Elaichi Peda, or green cardamom flavoured milk peda is a mildly sweet milk fudge and is a widely popular Indian sweet dish during the festivals. This Indian sweet dish is mildly perfumed with powdered cardamoms, thus making it a light Indian milk sweetmeat.
Below in this post, I have jotted down every detail on how to make an elaichi peda recipe with milk powder. With a handful of pantry staples, you can nail Indian dessert recipes like this flavoured milk peda at home.
Elaichi flavoured Doodh peda recipe with milk powder
One of the most important ingredients in Indian desserts is khoya or milk solids. It adds the richness of milk to Indian dessert recipes. However, if you do not have khoya in your pantry, you can easily make this recipe of elaichi peda with some milk powder, fresh cream, a dollop of ghee or clarified butter and sugar.
Indian sweet dishes are not necessarily too complex in terms of ingredients but they surely require some perseverance and attention to detail. This Elaichi flavoured milk peda recipe needs 20 minutes of elbow grease and an hour of cooling to give you a small batch of 10 pieces.
So, let’s check out the ingredients that we would need for this peda recipe.
How to make Elaichi Peda – Ingredients list
- Milk Powder
- Full-fat milk or Cow’s Milk
- Ghee or Clarified Butter
- Fresh Cream
- Elaichi or Green Cardamom
To start with, we are going to make some instant khoya or mawa by using milk powder, ghee, milk & cream. Then we are going to flavour the instant khowa with freshly pounded green cardamom seeds to make some elaichi pedas. Elaichi in English is known as green cardamom. In several North Indian desserts and Indian sweet recipes, we use powdered cardamom to get the maximum flavour.
In case you are looking for an elaichi flavoured doodh peda recipe with condensed milk, simply substitute milk and sugar with half of the amount of condensed milk in this recipe
Here’s a quick list of some of the most popular Indian sweets recipes from my blog
Making Indian sweets or mithais can be daunting, to begin with, but with the right recipe and perfect ingredients, you can pretty much nail it on your own. And the satisfaction of a successful mithai-making tryout is simply unbounded! Here’s another version of Pedas from my Blog known as Kesar Peda or saffron-infused Milk Fudge Recipe. This is also an instant peda recipe which comes together in no time.
Here are a few more Indian sweets ideas for you to try:
- Instant Gulab Jamun recipe using Milk Powder
- Instant Kalakand recipe using Condensed Milk
- Instant Malpoa recipe
- Gajar ka Halwa recipe without using Khoya
- Instant Gajar ka Halwa recipe
- Atta ka Halwa recipe
- Kesar Peda
- Sweet Boondi
- Khaja or Chiroti
- Chanar Jilipi or Paneer Jalebi
- Pranhara Sandesh
- Kesar Motichoor Ladoo
- Besan Ladoo
- Narkel Naru or Coconut Jaggery Ladoo
Make ahead or store options
You can easily make these elaichi pedas a couple of days ahead and refrigerate them. You can refrigerate them for a week at maximum. Since this is a small-batch Indian sweet recipe, it comes together quickly and disappears even faster when you have guests over.
Elaichi Peda, or green cardamom flavoured milk peda is a mildly sweet milk fudge, is a widely popular Indian sweet dish during the festivals. This Indian sweet dish is mildly perfumed with powdered cardamoms, thus making it a light Indian milk sweetmeat.
- 1 cup Milk Powder
- ½ cup Fresh Cream Full Fat
- ¼ cup Milk Full Fat
- 2 tbsp Ghee or Clarified Butter
- 2 tsp Sugar Add extra of you prefer it sweeter.
- 2 Green Cardamom Crushed and the skin discarded
- Chopped Pistachios For garnish
Take a non-stick heavy bottom pan and keep it on medium-low flame.
Add the ghee, milk and fresh cream. Stir
Add the sugar and mix.
Now, add the milk powder and whisk so that it doesn’t form lumps. If it does, just try to mash them with the back of your spoon.
Keep stirring for next 10-15 minutes while mashing the lumps (if any) with the back of your spatula/spoon. Soon you will see that it is has reduced in the quantity.
Add the cardamom powder into this and give it a mix.
Keep stirring till it leaves the sides of the pan and makes a smooth dough ball.
Turn off the heat and take it out on a plate.
Allow it to cool down a bit before dividing it into pedas.
Take some ghee in your palms and grease well. Now, pinch off a ball from the dough and roll between your palms. When it becomes smooth, slightly flatten them. Keep it on a plate lined with butter paper.
Similarly, roll each of the pedas and keep it on the plate. Garnish with some chopped pistachios.
Chill for an hour before serving.