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Microwave Doodh Peda

Quick and easy recipe to make Indian milk fudge in the microwave. Perfect for impromptu guests or on busy festival days.
Author: Pavani
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Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Course: Dessert
Cuisine: south indian
Servings: 36 Peda


  • 14 oz. can of Condensed milk
  • 1 cup Dry Milk powder*
  • ¾ cup Almond flour*
  • 2 tbsp Ghee/ Butter
  • 1 tsp Cardamom powder


  • Melt the butter in a microwave safe bowl until melted, about 30~40 seconds.
  • Add the condensed milk, milk powder, almond powder to the melted butter. Stir thoroughly with a wooden spoon until well combined.
  • Microwave this mixture for 1 minute. Remove from the oven and stir well.
  • Repeat this process of microwaving for 1 minute and stirring 2 more times. So I microwaved for a total of 3 minutes.
  • Mixture should have thickened and dried out by this point.
  • Cool the mixture until it is easy to handle, about 10~15 minutes.
  • Take about 1 tablespoon of mixture and roll into smooth balls and flatten them to make discs. If you want to make them look fancy, use a small cookie cutter to lightly emboss a design on top.


  • Doodh peda can be stored at room temperature for up to 2 days. They can be refrigerated for up to 1 week.
  • This is just the basic recipe and can be jazzed up a million different ways: add chopped nuts, saffron or even chocolate for tasty variations.
  • Low-fat or Fat free condensed milk will also work.
  • Whole, low-fat or non-fat milk powder will beautifully work.
  • Make this nut free by using just 1¾ cups milk powder in the recipe.
  • Substitute ground cardamom with vanilla extract.
  • Each microwave is different. Cooking times mentioned are based on my 1000 Watt microwave oven. Adjust the cooking time based on the wattage of your appliance.


Calories: 63kcal
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