HomeSweetsIndian Sweet RecipesThabdi peda recipe | traditional Gujarati style thabdi peda recipe| peda recipe

Thabdi peda recipe | traditional Gujarati style thabdi peda recipe| peda recipe

Thabdi peda is a traditional Gujarati sweet prepared from solidified, sweetened milk that is prepared during festivals and religious events. This exotic milk-based sweet originated from saurashtra (kathiyawad). In this recipe, I have shown how the milk solids are prepared traditionally by evaporating the moisture from milk and also make caramelize sugar for its perfect color and taste. Popularly milk thabdi peda is prepared during holi, eid, diwali and navaratri festival, but certainly can be prepared without any occasions and served as dessert.

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Thabdi peda recipe | traditional Gujarati style thabdi peda recipe| peda recipe

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Dessert, Indian sweets
Cuisine Indian
Servings 8 pieces


  • 1 litre milk
  • 230 g or ½ cup + ½ cup sugar
  • ½ tsp alum powder - fitkari powder
  • ¼ tsp cardamom powder


  • Firstly, in a large thick-bottomed pan heat milk.
  • Add sugar and stir continuously so the sugar dissolves completely.
  • Now add ½ tsp alum powder (fitkari powder) to the milk. Stir and allow the milk to curdle.
  • Stir continuously as the milk splutters. Milk starts to thicken and water evaporates from it.
  • Then on another side in a pan add ½ cup of sugar and caramelize it. When sugar is completely caramelized and turns brown color then add to the milk mixture.
  • Stir the mixture till the milk mixture thickens and start to separate the pan.
  • Add cardamom powder and mix well.
  • Switch off the gas and allow it to cool the mixture completely.
  • Finally, with greased hand make a round shape peda or set it into block shaped burfi. Garnish with slits of almonds and serve.


  • If you use lemon juice, then dilute it with water and then add it to milk. Non-diluted Lemon juice makes thabdi taste sour.
  • Cook thabdi on high flame, otherwise if the paneer is overcooked then it will become chewy.
  • Caramelize sugar mixture gives a nice color to thabdi.
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