Learn how to make soft, melt-in-mouth Paneer Peda Recipe at home with just a few simple ingredients – paneer, milk powder, milk saffron, cardamom, and sugar.
This easy paneer peda recipe is perfect for festivals like Janmashtami, Diwali, or any time you crave a quick Indian sweet.
This post brings you a tried and tested peda recipe from my kitchen – made without khoya or condensed milk, yet tastes just like halwai-style sweets.
You can also check out my recipes for Dudh Peda and Milk Powder Peda, both are quick, delicious, and perfect for festive occasions.
About Paneer Peda Recipe:
I still remember the first time I made peda at home. It was during Janmashtami when I couldn’t find fresh khoya at the store.
My mother suggested using paneer instead – and that’s how I discovered this soft, delicious homemade peda that tastes just like traditional peda from sweet shops.
Paneer Peda is one of those classic Indian mithai recipes that you can make in less than 20 minutes.
It doesn’t require khoya, mawa, or any fancy tools – just a handful of ingredients you already have in your kitchen.
Made with fresh paneer, milk powder, and saffron-infused milk, this kesar malai peda turns out rich, creamy, and full of aroma.
Each bite melts in your mouth, leaving a beautiful balance of sweetness and cardamom flavor.
If you are someone who loves making traditional sweets at home, this paneer peda recipe is a must-try.
What is Paneer Peda?
Paneer Peda is a soft, sweet fudge made from crumbled paneer (Indian cottage cheese), milk powder, and sugar.
It is flavored with saffron and cardamom and shaped into small round pedas.
Unlike traditional peda made from khoya, this version uses paneer as a quick and easy substitute – making it perfect for busy festive preparations.
The texture of paneer peda is smooth, slightly grainy, and rich, with a beautiful golden hue from saffron milk.
It is also known as Kesar Malai Peda in many households.
Serving Suggestion:
Paneer Peda can be served during festivals like Diwali, Janmashtami, Holi, or any special celebration.
You can also offer it as prasadam during poojas or serve it as a sweet treat after meals.
For gifting, pack them in small boxes lined with butter paper – they make lovely homemade sweet gifts.
Storage Suggestion:
Store pedas in an airtight container.
They stay fresh for 3-4 days at room temperature and up to 7 days in the refrigerator.
Avoid stacking pedas one over another; keep them in a single layer to prevent sticking.
If refrigerated, bring them to room temperature before serving for the best texture.
Pro Tips to Make Soft Paneer Peda:
Use fresh paneer: If the paneer is dry, the pedas will turn hard.
Cook on low flame: This ensures a smooth texture without burning.
Don’t overcook: Once the mixture leaves the sides of the pan, switch off the gas. Overcooking will make it crumbly.
Add saffron milk early: It helps infuse the flavor beautifully into the mixture.
Shape while warm: The mixture firms up as it cools, so shape quickly.
Healthier Alternative: For a lighter version, reduce the sugar or replace it with jaggery powder (gur). The color may change slightly, but the taste remains delicious and earthy.
Why You Should Make This Recipe:
Making sweets at home always brings a sense of joy – especially when it’s this simple and rewarding. This homemade peda is soft, fragrant, and has that perfect balance of milk and saffron.
Whether you’re making it for your family, guests, or as bhog for the deity, it never fails to impress. Also
Ready in under 20 minutes
No khoya or condensed milk required
Soft, rich, and melt-in-mouth texture
Perfect for all Indian festivals
Made with easily available ingredients
If you’ve always wanted to make halwai-style peda at home, this recipe is your shortcut to perfection.
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Basic Ingredients Used To Make This Recipe:
Here’s what you’ll need to make this easy peda recipe:
Paneer: The main ingredient. Always use fresh, soft paneer. If using store-bought paneer, soak it in warm water for 10 minutes to soften it.
Milk Powder: Helps thicken the mixture quickly and adds that rich, halwai-style taste.
Milk: Used to dissolve milk powder and bring everything together.
Sugar: Regular white sugar works perfectly. You can adjust it as per your taste.
Cardamom Powder: Gives the peda its classic Indian sweet aroma.
Saffron Strands: Soaked in warm milk for color and royal flavor.
Pistachios: For garnish – adds crunch and color.
How to Make Paneer Peda Recipe:
Let us learn how to make this Paneer Peda with my easy to follow step by step method. You can download the below recipe card for easy reference.
Paneer Peda Recipe
Equipment
Ingredients
- 250 g Paneer
- 1.5 cup Milk Powder
- 1 cup Milk
- 1/4 cup Sugar
- 1/2 tsp Cardamom Powder
- Few strands of Saffron soaked in milk
- Pistachios for garnish
Instructions
- Crumble or grate paneer and keep it ready.
- In a heavy bottom pan, add grated paneer, milk powder and milk.
- Mix well and cook this mixture on low to medium flame, stirring and scrapping the sides continuously.
- It will start to thicken.
- At this point of time add saffron strands soaked milk and sugar. Give it a nice mix.
- Continue to stir.
- Add cardamom powder and Mix well.
- Continue stirring and scrapping until the mixture forms a soft dough-like consistency.
- Turn off the flame. Let the mixture cool slightly, it should be warm but not hot to touch.
- Grease your palms with ghee and shape small round pedas. Garnish with chopped pistachios or saffron strands.
- Your delicious paneer peda is ready to serve!
Nutrition
Frequently Asked Question About This Recipe:
Can I make paneer peda without milk powder?
Yes, you can use condensed milk instead, but then reduce the sugar quantity.
Why did my pedas become hard?
Overcooking or using dry paneer can make pedas hard. Always cook on low flame and stop as soon as it leaves the sides.
Can I skip saffron?
Yes, but saffron gives the peda its signature flavor and festive color.
Can I make this peda ahead of time?
Absolutely! You can make it a day or two before the festival and store it in the refrigerator.
Can I double this recipe?
Yes, just double all the ingredients proportionally. Make sure to use a wide pan for even cooking.
Can I make paneer peda using homemade paneer?
Yes! In fact, homemade paneer works best for this recipe because it’s soft and moist. Just make sure to squeeze out extra water and crumble it well before cooking.
My peda mixture turned sticky. What should I do?
If your mixture feels too sticky, cook it for a few more minutes on low flame until it thickens. You can also sprinkle a little milk powder to absorb excess moisture.
How do I get that halwai-style yellow color in paneer peda?
The golden color in kesar malai peda comes from saffron and a pinch of turmeric. Avoid using artificial colors – saffron gives a beautiful natural hue.
Can I use jaggery instead of sugar?
Yes, you can use jaggery powder for a healthier version. However, the flavor and color of your homemade peda will be slightly darker and have an earthy sweetness.
Why does my peda taste chewy or rubbery?
That happens when the peda recipe mixture is overcooked or cooked on high flame. Always cook slowly and stop when the mixture just starts leaving the sides of the pan.
How can I make kesar malai peda richer in taste?
To make it richer, use full-fat paneer and add a few tablespoons of cream or malai while cooking. It makes the peda softer and creamier.
Can I freeze paneer pedas for longer storage?
Yes, you can freeze them for up to 1 month. Just thaw them overnight in the refrigerator and bring them to room temperature before serving. But I would advise to make it fresh and consume within 3-4 days.
Can I add nuts inside the peda instead of garnishing?
Absolutely! Finely chopped or powdered nuts like almonds, cashews, or pistachios can be mixed into the dough for extra crunch and richness.
What’s the difference between paneer peda and khoya peda?
Khoya peda is made from thickened milk solids, while paneer peda uses fresh crumbled paneer and milk powder. Paneer peda is quicker to make and just as tasty.
Can I serve paneer peda warm?
Yes, freshly made warm pedas taste heavenly — soft, creamy, and aromatic. Once they cool, they firm up slightly like traditional sweets.
Can I add food color for variety?
You can, but natural colors like saffron, beetroot juice (for pink), or turmeric (for golden yellow) are healthier and traditional.
Why is my peda grainy?
If the paneer wasn’t kneaded well or was too dry, the peda may turn grainy. Some pedas naturally have a light grainy texture, which is perfectly fine – but if you prefer them completely smooth, mash or knead the paneer thoroughly before cooking.
My Recommended Product:
When making Indian sweets like paneer peda, kesar malai peda, or any other homemade mithai recipe, the cookware you use makes a huge difference.
I always prefer using a heavy-bottomed kadai instead of a non-stick one.
A good heavy kadai distributes heat evenly and prevents the mixture from burning, which is especially important when cooking milk-based sweets.
It helps the mixture cook slowly and uniformly, giving your peda that perfect soft and smooth texture.
I personally recommend checking out the below Kadai on Amazon. It’s sturdy, easy to clean, and perfect for regular use.
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Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.
I am an independent blogger and the reviews are done based on my own opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.
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You Might Also Want to Try:
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