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Home » Indian Mithai & Desserts

Sweet Potato Milk Peda

Published: Oct 17, 2020 · Modified: Oct 14, 2021 by Tanvi · This post may contain affiliate links

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Sweet Potato Milk Peda.These six-ingredient milk powder peda are made with earthly sweet potatoes. This is an easy peda recipe and takes about 30 minutes to make. These melt in the mouth peda are perfect for prasad as well for eating during Hindu fasting days like Navratri, Shivratri etc. This an instant peda recipe.

Sweet Potato Peda on a oval platter

Growing up, mom used to feed me shakarkandi (sweet potatoes) mashed with milk.It used to be one delicious concoction. Milk peda is one of my favorite mithai (sweet) and I was so happy how this recipe came out combining the base with yams. Here, in this recipe, the sweet potatoes are sauteed in ghee, which makes them so delicious and nutty. Then they are cooked with milk and milk powder until they absorb the flavors and the sugars in them are a bit caramelized.

What Is Peda?

Peda is a milk based mithai (sweet dish) from the indian subcontinent. It orginated in Mathura (north indian state of Uttar Pradesh). Mathura ke pede are one of the most orginal and delicious kind of pedas. Traditional peda or the ones sold at mithai shops are laboriously made with a thick, semi soft mixture of milk, mawa, sugar and some kind of flavoring. However, they can be much quickly made at home using milk powder. Indian milk powder sweet recipes mimic the taste of fresh mawa or khoya beautifully and I also used it to make these.

Why I love this recipe

  • The beautiful color from yams. They look so festive.
  • Unexpectedly creamy.
  • Breeze to make. Get ready in 20-25 minutes (especially if you have boiled sweet potatoes to go)
  • Just 6 ingredients (plus flavor- saffron or cardamom)
  • Easily made low sugar because the sweet potatoes contribute to the sweetness.

Ingredients

Here is a picture of the ingredients you will need.

Ingredients for Making Milk & Sweet Potato Peda
  • Sweet Potatoes- You can use the yellow/white sweet potatoes as well. I use the orange yams
  • Milk Powder - Always use full fat milk powder. I used Nido brand from indian stores. It has 28% milk fat. There are many brands available in indian stores. Or use crumbled mawa if you want to.
  • Almond Meal (Fine Ground )- I use ready to use balanced super fine almond meal readily available. You can use ground cashews as well. You can skip the nuts as well.

How To Make Sweet Potato Peda (Step Pictures)

  • Start by boiling the sweet potatoes. I boil them in pressure cooker. Make sure that they dont fall apart. Usually, 5 whistles for 2 medium sized potatoes is good.
  • Completely cool down the yams. I sometimes boil them a day before so that they are cold when I use.
  • Grate the yams using a box grater.
Mashed Sweet Potatoes
  • In a nonstick pan, melt the a little ghee and add the grated potatoes. Saute for 2-3 minutes.
  • Add the milk and cook for 4-6 minutes until the mixture is thickish.
Sweet Potatoes Cooked In Milk to make Peda
Sugar is added to sweet potatoes
  • Add the sugar. The mixture will become runny again. Cook down stirring continuously till the mix is thick again.
  • Mix in the cardamom (or saffron), milk powder and almond powder. Mix well.
Milk Powder & Almond to the Peda mixture
  • Add a little ghee and saute the mixture for good 6-8 minutes on low heat till it starts coming together around the spoon. You will be easily able to fold it over itself. The color will be a gorgeous deep orange.
Shaping indian sweet
  • Take off the stock and cool down.
  • Divide into 15 equal portions and roll into pedas. You can make them as big or small as you wish.
Decorate peda with nuts

Storing Peda

Since its a milk based sweet, the shelf life of these peda is 3-4 days stored in the fridge. Store them in a single layer in a box with lid. If you need to stack them on top of each other, add a layer or aluminum foil or wax paper in between.

Peda in an Oval Silver Platter decorated with almonds and saffron

Serving Ideas

  • These peda are great when observing vrat. They can be eaten on any Hindu fasting days.
  • You can also offer them as a prasad during puja.
  • You can reduce the sugar quantity a little bit (see recipe card) and serve as after dinner snack.

My Tips

  1. Make sure that the sweet potatoes you are using a fresh and have no spotty or shriveled skin.
  2. Boil the sweet potatoes so that they are cooked through but not falling apart or too soft. You can roast the sweet potatoes as well if you are comfortable doing so.
  3. Use non stick pan. Sometimes milk based sweets stick in the stainless steel or cast iron pans.
  4. Don't mash or use fork to break down the sweet potato to form pulp. Grating them is best since it makes sure that there are no strings in the pulp. Smoother the pulp, they get a lovely melt in mouth texture.
  5. To Make Nut Free Peda :- Skip the almond powder and use extra ¼ cup of milk powder.
  6. For Vegan Version - Use vegan butter instead of ghee and use super fine cashew or almond powder instead of milk powder. You can use any nut based milk. Please note that I haven't tried the vegan version myself, but it should work with my suggestions.

How to know that the Peda mix has cooked?

Once the peda mix is cooked, it will leave the sides of the pan and start dumping around the spatula. You will be able to fold it over itself. When its warm, it might look sticky and loose, but it will get thick as it cools down. Dont be tempted to overcook else the peda will get chewy.

Trouble shooting

  • If you are not able to roll neat pedas, refrigerate the mixture, the handing become much easier.
  • Grease your palms with ghee before rolling.

Check out Lavender Malai Peda & Pineapple Peda recipes

Sweet Potato Milk Peda Featured Image

Sweet Potato Milk Peda

Shakarkandi Peda are 6 ingredient, instant melt in the mouth milk peda made with earthly sweet potatoes. This is an easy peda recipe and takes about 30 minutes to make, these are perfect for prasad as well for eating during Hindu fasting days like Navratri, Shivratri etc.
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dessert
Cuisine Indian
Servings 15 peda
Calories 115 kcal

Ingredients
  

  • 2 sweet potatoes (yield 350 g pulp)
  • 5 tablespoon ghee divided
  • ½ cup whole milk
  • ⅓ cup sugar (can go down to ¼ cup)
  • ½ cup milk powder 9use full fat milk powder)
  • 3 tablespoon ground almonds
  • 10-12 saffron strands  infused in 1 tablespoon warm milk

Instructions
 

  • Wash and scrub the sweet potatoes clean. Add them to a pressure cooker and cook for 3-5 whistles until fork tender. Don't let the sweet potatoes cook to very soft or pulpy stage.
  • Let the potatoes cool down. Peel the skins once cooled enough to handle(you might need a knife). Using medium size of a box grater, grate the potatoes. Avoid mashing them with fork, they will remain stringy and won't come out good. 
  • In a wide, 12 inch nonstick pan add 2 tablespoon ghee. Once ghee melts, add the sweet potato pulp, milk and sugar.
  • Using a wooden spoon or a silicon spatula start sauteeing the sweet potatoes, continue to do so for about 10-12 minutes on low heat, until all the milk is absorbed and the moisture from the sugar has evaporated. Don't completely dry out, but the mixture should not be a slurry.
  • Add the almond powder and milk powder next along with saffron (or cardamom) and continue to saute on low heat. I find a soft rubber spatula best for sautéing . 
  • Once all the milk powder has been mixed, the mixture will appear dryish. Add 2-3 tablespoon of ghee and mix in.
  • After about 5-8 minutes you will notice that the mixture is thick and shiny and starts to clump around the spoon/spatula. If you try to fold it over itself, it does it smoothly. At this point, switch off the stove and transfer the peda mix to a plate. 
  • Once cooled down and is easy to handle, gently knead the mix for 2-3 minutes like you knead roti dough. You may need to Pinch little portions and roll between palms of make pedas. Makes about 15 pedas. You can make as big or small as you want. Decorate as you wish.
  • Store in fridge for 3-4 days. 

Notes

  • Make sure that the sweet potatoes you are using a fresh and have no spotty or shriveled skin.
  • Boil the sweet potatoes so that they are cooked through but not falling apart or too soft. You can roast the sweet potatoes as well if you are comfortable doing so.
  • Don't mash or use fork to break down the sweet potato to form pulp. Grating them is best since it makes sure that there are no strings in the pulp. Smoother the pulp, they get a lovely melt in mouth texture.
  • To Make Nut Free Peda :- Skip the almond powder and use extra ¼ cup of milk powder.
  • For Vegan Version - Use vegan butter instead of ghee and use super fine cashew or almond powder instead of milk powder. You can use any nut based milk. Please note that I haven't tried the vegan version myself, but it should work with my suggestions.
Storing 
Since its a milk based sweet, the shelf life of these peda is 3-4 days stored in the fridge. Store them in a single layer in a box with lid. If you need to stack them on top of each other, add a layer or aluminum foil or wax paper in between.
Serving
  • These peda are great when observing vrat. They can be eaten on any Hindu fasting days.
  • You can also offer them as a prasad during puja.
  • You can reduce the sugar quantity a little bit (see recipe card) and serve as after dinner snack.
 

Nutrition

Calories: 115kcalCarbohydrates: 11gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 18mgSodium: 32mgPotassium: 148mgFiber: 1gSugar: 7gVitamin A: 3364IUVitamin C: 1mgCalcium: 59mgIron: 1mg
Tried this recipe?Let us know how it was!

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Filed Under: Indian Mithai & Desserts Tagged With: mithai festival recipes, peda recipe, sinfully spicy recipes, sweet potato desserts

Reader Interactions

Comments

  1. ikbenmanisha

    October 18, 2020 at 8:01 am

    This looks delicious.

    Reply
  2. tanvibytes

    November 05, 2020 at 8:04 pm

    This looks so delicious! 😃

    Reply

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