By Aditi Saraswat
October 19, 2026
A festive mithai platter feels a little more impressive when it has a homemade sweet in it. Prepared by blending cashews, milk powder and condensed milk, these soft, melt-in-the-mouth kaju milk pedas get their sweetness from condensed milk itself, so there is no need to add extra sugar. Cashews also give the peda a nutty taste along with some protein and unsaturated fats.
1 cup cashews, finely powdered ½ cup milk powder ¼ cup condensed milk 2 tbsp milk, as needed ¼ tsp cardamom powder 1 tsp ghee, plus extra for greasing 1 tbsp chopped pistachios or almonds, for garnish A few saffron strands, optional
In a mixer, grind cashews to make a fine powder. Do not over-grind, as the nuts can release oil and turn into a paste.
In a non-stick pan, heat ghee over a low flame and add condensed milk, milk powder and a little milk to it. Mix everything nicely and stir until smooth.
To this, now add powdered cashews and cardamom. Stir continually over low heat until the mixture thickens and begins to leave the sides of the pan.
Let the mixture cool down so that it becomes comfortable to handle. Grease your palms lightly with ghee, then shape in small portions to make smooth, round pedas.
Press a small indentation in each peda and garnish with chopped pistachios, almonds or saffron. Let them cool down thoroughly, then store in an airtight jar.