My mom's recipe for soft and creamy Penda (Peda) that melts in your mouth. Made with only 4 ingredients. Celebrate your next special occasion with this penda recipe!
One of my favorite mithais (sweets) during Indian festivals, especially Diwali, has always been my mom's amazing penda, also known as peda. Penda is a type of milk fudge made with solid milk fat and sugar. Other additions people like to include are cardamom, saffron, or even pieces of nuts. A common way to easily make penda is by using powdered milk and sweetened condensed milk! My mom sometimes likes to add ricotta cheese for an additional smoothness, which is included in this recipe. Pendas are perfect for occasions such as Diwali, Raksha Bandhan, offerings for Hindu ceremonies (prashad), or even for gifting on special occasions.
📋 Ingredients
- Dry milk powder. The brands we have previously used are Carnation, Nido. I used full fat in this recipe.
- Sweetened condensed milk.
- Ricotta cheese: I used full fat in this recipe.
- Unsalted butter.
- Optional additions: saffron, almond slivers to top, rose petals
💭 Tips
How to make successful Penda:
- Add the wet ingredients then the milk powder
- Continuously mix well in the same direction until no clumps are present. I struggled with this but using a nonstick whisk at the beginning helps release the clumps!
- Use a nonstick pan.
- When rolling into a ball, use a tablespoon to scoop then grease it with some butter or ghee.
- Roll the pendas while warm otherwise you’ll see more cracking as they cool. Remember, some cracking is totally normal and okay!
- Grease your hands with ghee or butter while rolling. When the Penda dough starts sticking to your hands, grease them again.
Enjoy! Maybe next year, I will share her delicious gulab jambu! I wish you all the love for whatever occasion you are making these for!
🍴 More Sweet Treats
- Mini Vegan Baklava Cups
- Vegan Blueberry Almond Crumble Bars
- Chocolate Covered Brownie Energy Bites
- Oat Cups with Almond Butter Chocolate
If you loved this Easy Penda (Peda) recipe, let me know in the comments below! I’d love to connect with you on Facebook, Instagram, and Pinterest! Subscribe for my weekly emails at the bottom so you never miss a new recipe!
📖 Recipe
Easy Penda (Peda)
Ingredients
- 14 oz can sweetened condensed milk
- 2 ½ cups dry milk powder
- 1 cup ricotta cheese
- ½ cup unsalted butter
Instructions
- Melt the butter in a large, non-stick pan.
- Add the ricotta and sweetened condensed milk. Use a non-stick whisk or spatula to combine the two ingredients well until minimal to no clumps remain (this will vary depending on the type of ricotta you use).
- Add the dry milk powder and combine with a whisk to remove the clumps. Heat the mixture over low heat while stirring continuously.
- Mix well until the mixture starts to hold together. The mixture should not stick to the sides of the pan. At this time, remove from the heat.
- Let the mixture cool slightly but not too much. It should be warm but cool enough to allow your hands to work with - please let it cool enough so you don't burn yourself!
- Grease your hands with butter or ghee so they don't get sticky. Use a tablespoon and scoop the penda mixture into a ball and slightly flatten with your palms. Add your optional garnishings or make a design using a mold of your choice. Design using a decorative mold (optional).
- Add any optional toppings. Some toppings include: saffron, almond slivers, or rose petals
- Let cool at room temperature and serve for your special occasion!
Notes
- You may store this in an airtight container at room temperature for 1-2 days and about 2 weeks in the refrigerator.
- When rolling into a ball, use a tablespoon to scoop so you can get even sizes, grease it with some butter or ghee so it doesn't get sticky. Also grease your palms with butter or ghee so the mixture doesn't stick to your hands while you roll!
Nutrition Info
Jgohel
Very delicious with exostic saffron
Shweta
Thank you! yes, Saffron really adds a burst of flavor!
Nita
Hi! These are so yummy! Mine were still a little soft and chewy after they cooled down. Should I add more milk powder or cook it longer? It took a long time for the mixture to come together.
Thank you!!
Shweta
Hello! Yes, you may need to cook them slightly longer if they remain sticky. The mixing does take a while before it comes together but it's totally worth it!
Tej
Made these for my daughter’s class for Diwali! The kiddos loved them. I didn’t have saffron, but I think they were happier with the sprinkles. Lol