This soft and fragrant chai masala spiced milk peda is an amzaing indian fusion dessert combining together the aromatic flavors of warming tea spices with the creamy sweetness of peda. This is an easy recipe that takes about 15-20 minutes to make. Perfect last minute treats to serve on Diwali or Holi and excellent for gift boxes too.
I love the flavor of chai or chai masala in desserts. Few of my past creations include masala chai tres leches cake, masala chai ice cream, masala chai tirmaisu and chai spiced shortbread cookies.
The main ingredients of chai peda include milk powder, dulche de leche, milk, chai masala and ghee. I incorporated dulce de leche to mimic the rich brown hue associated with chai. Also, dulce de leche imparts a heavenly flavor to these pedas.
My chai masala includes warm and aromatic spices like green cardamom, cinnamon, ginger, cloves, and a hint of black pepper. When combined with milk powder, these spices contribute to a distinctive flavor in these pedas.
Chai Masala
Chai Masala is a spice blend added to infuse Indian tea with a warming aroma & flavor. While every home may have its unique recipe, the core spices generally include green cardamom, ginger, cinnamon, and black pepper.
In this peda recipe, chai masala imparts a distinct flavor and aroma. You can see my blend in recipe card.
Chai Masala Milk Peda is
- soft & creamy
- easy to make
- has very cozy spicy flavors, though the taste is not of chai, only of spices.
- quick to make
- not too sweet
- needs few ingredients
- makes for a good edible gift
My Learnings while recipe testing
Here are a few of my learnings while testing the recipe along with recipe tips
- If possible, measure dulce de leche using a food scale for accuracy. For 1 cup of milk powder, you need ½ can which is 190g. You may use up to 200 g dulce de leche in this recipe.
- I suggest warming up dulce de leche for 20-30 seconds in microwave safe bowl and then adding it to milk powder, else it is very difficult to mix.
- Using Condensed Milk in this recipe - If you do not get dulce de leche where you live or do not want to use it, use condensed milk instead. If you are using condensed milk, either skip the milk or use 1-2 tablespoons only if needed (add slowly). I haven't tested the recipe with condensed milk, however consistency of store bought dulce de leche is much thicker than condensed milk that's why milk is needed.
- Slow Heat - All the ingredients in this recipe are dairy based. Which means the chances of burning are quite high. Please cook the peda mixture on low heat at all times.
- Chai Masala - You may vary the quantity of chai masala as per your taste. The flavors of chai masala intensify with time so keep that in mind. You could use your favorite store bought chai spice blend too.
- It is best to make such milky sweets in a non stick pan or a hybrid steel pan so that chances of sticking are reduced.
How To Make Chai Masala Peda
- In a nonstick pan add the ghee and milk.Let ghee melt. (image 1)
- Next, add the milk powder and warmed up dulce de leche. (image 2)
- Start stirring to mix well so that everything is brown(images 3). Cook the mixture on low heat.
- In about 2-4 minutes you will see that the mixture starts thickening(image 4). Add the chai masala (image 5)
- Mix the chai spices well and cook for another minute or two until you are able to fold the mixture over itself(image 7). The color will be deep brown - like chai. If you take a small portion of the mixture and try to form a ball, you will be able to do so easily without the mixture sticking to your hands(image 6). Avoid drying out too much.
- Immedietaly, transfer the peda mixture to a plate and let cool slightly until its okay to touch. Dont cool completely else you won't be able to shape pedas.
- Take small portions of the peda mixture and shape it either into flat balls or you could use a peda stamp to make beautiful designs (image 8). You could add some nuts on to if you wish.
- Store chai masala peda for up to a week refrigerated. You may pull it out of the fridge 30 minutes prior to serving.
More Indian Fusion Dessert Recipes
Chai Masala Milk Peda
Soft and fragrant chai masala spiced milk peda combines the aromatic flavors of warming indian tea spices with the creamy sweetness of peda. This is an easy indian fusion dessert that takes about 15-20 minutes to make and are perfect for serving on Diwali or Holi.
Equipment
- Non Stick Pan
- Soft spatula
Ingredients
- 190 g (½ can) dulce de leche warmed, quantity can go to 200g
- 6 tablespoon whole milk
- 2 tablespoon ghee
- 1 cup milk powder
- 1 teaspoon chai masala or adjust to taste
Chai Masala (makes ¼ cup masala, we won't use the whole thing)
- 10-12 green cardamom
- 6 black peppercorns
- ½ tablespoon ground cinnamon
- ½ tablespoon ground dried ginger
- 1 teaspoon ground cloves can go down to ¾ teaspoon
Instructions
- Add the whole green cardamom and peppercorn to a coffee grinder and grind to a powder. Open the grinder and add ground cinnamon, ginger and cloves. Give the grinder a quick run to combine all the spices togther. Your chai masala is ready. We are not going to use all of it. Store it and use when making tea or in baking.
- In a nonstick pan add the ghee and milk.Let ghee melt.
- Next, add the milk powder and warmed up dulce de leche.
- Start stirring to mix well so that everything is brown. Cook the mixture on low heat.
- In about 2-4 minutes you will see that the mixture starts thickening. Add the chai masala.
- Mix the chai spices well and cook for another minute or two until you are able to fold the mixture over itself. The color will be deep brown - like chai. If you take a small portion of the mixture and try to form a ball, you will be able to do so easily without the mixture sticking to your hands. Avoid drying out too much.
- Immedietaly, transfer the peda mixture to a plate and let cool slightly until its okay to touch.
- Don't cool completely else you wont be able to shape the pedas or smooth pedas wont form.
- With greased hands, take small portions of the peda mixture and shape it into flat balls. Or you could use a peda mould to make beautiful designs. Grease the peda mould liberally with ghee before using.
- You could add some nuts on top if you wish. Store chai masala peda for up to a week,refrigerated. You may pull it out of the fridge 30 minutes prior to serving.
Notes
- If possible, measure dulce de leche using a food scale for accuracy. For 1 cup of milk powder, you need ½ can which is 190g. You may use up to 200 g dulce de leche in this recipe.
- I suggest warming up dulce de leche for 20-30 seconds in microwave safe bowl and then adding it to milk powder, else it is very difficult to mix.
- Using Condensed Milk in this recipe - If you do not get dulce de leche where you live or do not want to use it, use condensed milk instead. If you are using condensed milk, either skip the milk or use 1-2 tablespoons only if needed. I haven't tested the recipe with condensed milk, however consistency of store bough dulce de leche is much thicker than condesed milk that's why milk is needed.
- Slow Heat - All the ingredients in this recipe are dairy based. Which means the chances of burning are quite high. Please cook the peda mixture on low heat at all times.
- Chai Masala - You may vary the quantity of chai masala as per your taste. The flavors of chai masala intensify with time so keep that in mind.
- It is best to make such sweets in a non stick pan or hybrid steel pan so that chances of sticking are reduced.
Tried this recipe?Let us know how it was!
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