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.
Sweet Potatoes- You can use the yellow/white sweet potatoes as well. I use the orange yamsMilk 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.
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.
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.
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.
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.
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.
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
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
