Peera (Milk/Doodh Peda)

Peera or doodh peda (milk peda) is a smooth, milk-based Indian sweet that is also popular in Guyana, often enjoyed during holidays, like Diwali. With the rich flavor of condensed milk and a hint of spice, this fudge-like treat is a beloved dessert that honors the culinary traditions of our ancestors.

Doodh Peda Recipe

This recipe brings back memories of my Hindu grandmother, Evelyn. She made peera for Diwali, Holi, and other religious ceremonies. My husband’s family called Guyanese vanilla fudge “peera,” and to them, the two are the same, just shaped differently. For me, they’re not the same at all.

Peera is white and creamy with the distinct taste of milk powder. Vanilla fudge, on the other hand, is caramel-colored with a richer flavor from the milk and brown sugar. This recipe is the peera my grandmother always made, and it holds a special place in my heart.

My grandmother is no longer with us and my Aunty Radica shared this recipe with me. She said, grammother (as we called my grandmother), made her peera without adding any of the ingredients to the heat. She simply mixed everything together, greased her hands with ghee and kneaded until it formed a stiff ball. Then she shaped into small balls with the signature finger imprint.

Why You’ll Love This Peera Recipe

• Perfect for Special Occasions: Diwali, religious ceremonies, weddings, or family gatherings— this peera is a traditional sweet that adds a special touch to any celebration. Share it with loved ones during those memorable moments.
• Easy to Make: Despite its rich flavor and delicate texture, this recipe is surprisingly simple. With just a few ingredients and straightforward steps, you can whip up a batch without too much effort.
• Customizable Flavors: While this recipe is true to the classic peera, you can easily adjust the flavors to make it your own. Add a hint of saffron, or rose water, switch up the spice levels with more or less cardamom, or even drizzle with chocolate for a modern twist.

What is peda?

Peda, or what is known as peera to Guyanese, is a popular Indian milk-based dessert often made for Hindu holidays like Diwali and Holi. They are also part of the sweets offered at poojahs and Hindu weddings. There are many types of peda, but they typically include ingredients like whole milk, sugar, and cardamom, which give it a rich and creamy texture.

Traditionally, peda is made with milk solids like khoya or mawa, and it is often served as prasad, a religious offering. Its smooth, fudge-like consistency and delicate sweetness make it a popular treat in Indian and Guyanese culture.

Ingredients for Peera

Unlike traditional Indian peda, which is made using khoya or mawa, this Guyanese version uses condensed milk and milk powder. These ingredients are easier to find and create a similar rich, creamy texture.

• Milk powder: This is essential for the texture of the peera. It gives that classic creamy, slightly chewy consistency that you’d expect from a good peda, while also adding a rich, milky flavor.
• Condensed milk: This binds the milk powder together and adds to the rich sweet taste of the peera.
• Ground Cardamom (elaichi): This adds subtle warmth and spice to the peera, balancing the sweetness with its fragrant aroma. It’s a key flavor in many traditional Indian sweets and really makes this recipe stand out.
• Vanilla Extract: Vanilla enhances the overall flavor, giving the peera a soft, creamy finish. It pairs beautifully with the cardamom to round out the taste. Try vanilla bean paste for a greater flavor payoff.
• Ghee: Helps to make the peera smooth when shaping and prevents it from sticking to your palms. You can also use a neutral tasting oil, instead of the ghee.

See recipe card for quantities.

How to Make Doodh Peda (Peera)

In a large mixing bowl combine the condensed milk, milk powder, ground cardamom and vanilla extract. Use a wooden spoon to mix until combine, pressing with the back of the spoon and scraping down the sides as needed.

Then cover the palm of your hands with some ghee and gently rub the top of the mixture until smooth. This will help it to be workable. You can also easily do all of this in a stand mixer.

Making Peera in a stand mixer

Add all of your ingredients to a stand mixer with a paddle attachment. Mix on the lowest speed until full combined and smooth. Transfer the mixture to a greased bowl for shaping or work directly from the mixer bowl.

Shaping the Peera

Grease your hands with a little ghee to prevent sticking. Using a spoon or small cookie scoop (I used this one), portion out the mixture and roll it into balls. For a traditional look, press your index finger or thumb into the center of each peera to create an indentation.

Setting and Serving

Place the shaped peera on a greased baking sheet and let them set completely before serving.

Variations & Substitutions

If you prefer the brown (fudge-like) peera, you can also use this recipe to make it quick and easy using Dulce de Leche instead of condensed milk. I typically buy a tin of dulce de leche at my local supermarket but you can make it home. Check out this article on how to make dulce de leche from a can of condensed milk.

To make peera with dulce de leche instead of condensed milk, swap the can of condensed milk in this recipe for a tin of dulce de leche. And follow all the same steps. It is that easy.

Storage

Store leftover peera in an airtight container in the fridge for up to 1 week.

Tips for the Best Milk Powder Peda

• Use full cream powdered milk. This adds to the richness and creaminess of the dish.
• Sift the milk powder before adding. This step helps prevent lumps from forming in the mixture, ensuring a smooth and creamy consistency in your final product.
• Grease your hands with ghee for easy shaping. Peera can get sticky when rolling, so applying a little ghee to your hands makes it easier to shape the balls without the mixture sticking to your palms.
• Use a stand mixer. Let your stand mixer do all of the work.
• Let the peera set completely before serving. Setting allows the texture to firm up, so the peera holds its shape when handled. This ensures it’s ready for serving or storing.

Frequently Asked Questions