Kaju Milk Peda is a quick and easy Indian sweet made with finely ground cashew nuts, milk powder, and sugar. The ingredients are cooked together to form a smooth, soft, and pliable dough, which is then shaped into small, round pedas. Unlike traditional milk peda, which requires boiling and reducing milk for a long time, this instant version is easy to prepare and saves a lot of cooking time.
This delicious peda has a rich, nutty flavor from the cashews, a delicate sweetness, and a soft, melt-in-the-mouth texture. The milk powder adds extra softness and gives the peda a creamy taste, while the cashews provide a wonderful richness. With its beautiful appearance and simple preparation, Kaju Milk Peda is a perfect homemade sweet for festivals like Diwali, Raksha Bandhan, and Janmashtami, as well as family gatherings and special occasions. Do try this!
Key Tips for Making Perfect Kaju milk peda
- Grind Cashews Carefully: Grind the cashews (kaju) using the pulse function in a mixer grinder to prevent them from releasing oil. Grind them into a fine powder to achieve a smooth texture, which is essential for making perfect peda.
- Add Milk Powder for Softness: I like to add a small amount of milk powder to the peda mixture. Milk powder enhances the flavor and gives the peda a soft, creamy texture.
- Sugar Syrup Consistency: Cook the sugar with a little water until it reaches one-string consistency. Add the peda mixture and cook on low heat until it thickens and begins to leave the sides of the pan. Add a little ghee while cooking to make the peda softer and smoother.
- Storage Tips: Store the peda in an airtight container in the refrigerator. Since this recipe contains milk powder, refrigeration is recommended for food safety. The shelf life depends on the ingredients, moisture content, and storage conditions, so avoid assuming it will stay fresh for 15–20 days at room temperature or a month in the refrigerator.
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Recipe video
Kaju milk peda recipe | instant peda | peda recipe
Ingredients
- 1 cup cashews
- ½ cup milk powder
- ½ tsp cardamom powder
- ½ cup sugar
- ½ cup water
- 1 tbsp ghee
- Garnish with pistachio
Instructions
- In a mixer jar, add 1 cup of cashews and grind them into a fine powder using the pulse setting to prevent the release of oil.
- Transfer the cashew powder to a bowl. Add ½ cup of milk powder and ½ tsp of cardamom powder. Mix well and keep the mixture aside.
- In a pan, add ½ cup of sugar and ½ cup of water. Mix well and cook until the sugar syrup reaches a one-string consistency.
- Add the prepared cashew powder mixture to the sugar syrup and mix well until everything is combined.
- Cook the mixture over a low flame, stirring continuously. Add 1 tbsp of ghee and continue cooking until the mixture thickens and starts leaving the sides of the pan.
- Transfer the mixture onto a greased plastic sheet and knead it for about 1 minute while it is still warm to achieve a smooth texture.
- Shape the mixture into a log and divide it into equal portions.
- Roll each portion into a smooth, round ball and press it gently using a peda mould to create the desired design.
- Allow the pedas to set at room temperature for about 2 hours.
- Kaju Milk Peda is ready to serve! Enjoy it fresh or store it in an airtight container. It stays fresh for 15–20 days when stored properly.
Notes
- Grind the cashews (kaju) using the pulse setting to prevent them from releasing oil.
- Milk powder helps make the peda soft and gives it a smooth texture.
- Cook the sugar syrup until it reaches a one-string consistency.
- After adding the peda mixture, cook it over a low flame until it thickens and starts leaving the sides of the pan.
- Knead the peda mixture while it is still warm to achieve a smooth and soft texture.