Microwave Oven Doodh Peda (with Khoya) Recipe

Yields: Approx 20 to 25 Mini Pedas of 1.5 inch diameter
Preparation Time: Approx 15 Minutes
Setting Time: 1 Hour of Cooling in Refrigerator

Khoya or Mawa – 1 cup
Sweetened Condensed Milk – approx 1/4 cup (If using unsweetened, put appropriate amount of sugar to reach desired sweetness)
Sugar – around 1/3 cup (not usually needed if using sweetened condensed milk and also depends on sweetness desired)
Saffron Strands – 1 tbsp
Cardamom or Elaichi Powder – 1/4 tsp
Ghee – 1 tsp
Chopped Pistachio – same number as the number of pedas you make


  1. Grate the Mawa or Khoya, or crumble with hand, and put in a microwave safe bowl.
  2. Add the condensed milk (and sugar if using unsweetened condensed milk) and mix well. You can also omit adding condensed milk, and just add powdered sugar to the mawa and mix well such that the sweetness is evenly distributed.
    (Note: Little amount of sugar may or may not be needed if the desired sweetness is achieved with condensed milk alone. The mixture should be thick, but if it is too thick and crumbly, you can add a few teaspoonfuls of plain milk to even out the batter and smoothen it. )
  3. Mix in the saffron strings and cardamom powder and ghee as well. Alternatively, you can also make saffron paste by adding the saffron strands to 2 tsp warm milk and mixing well until saffron color comes out brilliantly.
  4. Mix thoroughly and heat in the microwave oven at medium heat for about 2 to 3 minutes.
    (Note: Mix by hand, if necessary.)
  5. Stir the contents well and place in the microwave oven again for another 2 to 3 minutes.
    (Consistency Checkpoint: The mixture would slightly start to thicken. Heat until then, but take out before it hardens.)
  6. Cool for a few minutes in room temperature so that the mixture is not too hot to touch with the hand.
  7. Take a lightly greased plate or line a plate with parchment paper.
  8. Knead the batter well to make it evenly smooth and easier to mould.
  9. Take about 2 tbsp of the peda batter and roll into a smooth ball. Flatten the ball gently in the middle, without breaking it. Roll the flattened ball on its circumference slightly, to give a smooth finish to the edges.
  10. Place the peda on the greased plate or parchment paper.
  11. Make more such balls.
  12. Garnish each peda by making small radial cuts (not too deep to cut through the batter) in the center with a blunt knife or decorating tool, and place a chopped pistachio piece in the center.
  13. Allow to cool in the refrigerator for about an hour.
  14. Serve.


Always keep refrigerated, as it is a milk sweet. These pedas should last for up to 2 to 3 weeks, if not eaten by then!


  1. You can even use milk powder instead of khoya. Will upload that recipe details later when I try it that way.
  2. You can also garnish with almonds in the center, instead of pistachio.
  3. The saffron strings give a yellowish tinge, so if you don’t want that, you can leave that out.
  4. Instead of using the saffron strings in the batter, you can use it to garnish in the following manner:
    Make a saffron paste with 1 to 2 tbsp of saffron strings and 1 1/5 to 2 tsp of hot milk. Grind with mortar and pestle, if not, just keep mixing well in a small bowl, till you get a nice saffron paste. You can keep a dot of this paste in the center of each peda, like a bindi or pottu, to garnish it. Leave it alone, or smudge a little and place a pista or almond piece over it. Or you can just add this paste to the peda batter.


There are several methods to make pedas, that are available online on several sites, but this particular method is the easiest and quickest. Also, the recipe I looked up online didn’t work exactly, so I had to alter the proportions and quantities, and I have written the above recipe with the amounts that worked for me. A little alterations here and there might be needed, depending on your taste buds and quality of khoya. Freshly made khoya would be much softer and would not require much of condensed milk.


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