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.
- 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
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!
Easy Penda (Peda)
- 14 oz can sweetened condensed milk
- 2 ½ cups dry milk powder
- 1 cup ricotta cheese
- ½ cup unsalted butter
- 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 no clumps remain.
- Add the dry milk powder and combine with whisk to remove the clumps. Heat the mixture over a low heat, stirring all the time.
- Mix well until the mixture starts to hold together and separates from the to the sides. At this time, remove from the heat.
- Let the mixture cool slightly but not too much. Enough to allow your hands to work with it - please let it cool enough so you don't burn yourself!
- Roll the mixture into a ball and slightly flatten with your palms. Add your optional garnishings or make a design using a mold of your choice. roll to a ball and design using a decorative mold (see notes for tips on rolling).
- Add any optional toppings. Some toppings include: saffron, almond slivers, or rose petals
- Let cool at room temperature and serve for your special occasion!
- 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!