Sasmita 
Chhena Peda is a soft, rich and delicious Indian sweet made with fresh chhena, milk powder, sugar, ghee and cardamom. This easy Chhena Peda recipe comes together with a handful of simple ingredients and makes a wonderful homemade mithai for festivals and special occasions. The soft texture, delicate cardamom flavour and beautiful garnish of almonds and saffron make these peda especially lovely for festive celebrations like Raksha Bandhan.
Unlike some traditional peda recipes that require khoya and longer cooking, this version uses fresh chhena and milk powder to create a rich and creamy texture with a simple stovetop method. You can easily shape the peda using your hands, so a special mould is not necessary.
If you love making peda at home, don’t miss my Chana Dal Peda recipe. It is another delicious homemade Indian sweet with a completely different flavour and texture.
Why you’ll love this chhena peda ?
- Easy to make at home with simple ingredients
- Requires no complicated sugar syrup
- Soft, rich and creamy in texture
- Ready in about 20 minutes
- Needs only a handful of ingredients
- Easy to shape without a special peda mould
- Perfect for festive sweet platters
- Makes a lovely homemade mithai for family and friends
Ingredients you’ll need –
Chhena :
Fresh chhena is the main ingredient in this recipe and gives the peda its characteristic soft, milky texture. Use fresh, soft chhena for the best results. It should not be overly wet, as excess moisture can make the mixture take longer to thicken.
Milk powder :
Milk powder adds richness and helps the chhena mixture come together into a soft dough. It also gives the peda a creamy, milky flavour and helps achieve the right consistency without using khoya.
Sugar :
Sugar provides the sweetness for the peda. It is added directly to the chhena while cooking, so there is no need to prepare a separate sugar syrup. Once added, cook until the sugar completely dissolves into the mixture.
Ghee :
A little ghee adds richness and a pleasant aroma to the peda. It also helps prevent the chhena from sticking too much to the pan while cooking.
Cardamom powder :
Cardamom gives the peda a delicate and aromatic flavour that works beautifully with the richness of the chhena and milk powder. Freshly ground cardamom can be used for an even better aroma.
Almonds :
Almonds add a little crunch and make the peda look more festive. You can use finely chopped or thinly sliced almonds for garnishing.
Saffron :
A few saffron strands add a beautiful festive appearance and a subtle floral aroma. They are optional but make the finished peda look especially elegant.
How to make chhena peda –
1. Heat the ghee :
Heat the ghee in a heavy-bottomed pan over low to medium heat.
2. Add the chhena :
Add the chhena to the pan and mix well with the ghee. Cook for about 1–2 minutes, stirring continuously.
3. Add the sugar :
Add the sugar and mix well. Continue cooking until the sugar completely dissolves into the chhena mixture.
4. Add the milk powder :
Add the milk powder and mix thoroughly over low heat. Keep stirring continuously to make sure there are no lumps and the milk powder blends evenly into the mixture.
5. Cook until the mixture thickens :
Continue cooking over low heat for about 8–10 minutes, stirring constantly. The mixture will gradually become thicker and start leaving the sides of the pan. Once it comes together like a soft dough, turn off the heat.
Do not cook the mixture for too long, as overcooking can make the peda hard and chewy instead of soft.
6. Add the cardamom :
Add the cardamom powder and mix well so that its flavour is evenly distributed throughout the mixture.
7. Transfer and cool slightly :
Immediately transfer the mixture to a lightly greased plate.
Allow it to cool slightly until it is warm enough to handle. Do not let it cool completely before shaping, as the mixture is easier to work with while warm.
8. Shape the peda :
Take approximately 1 tablespoon of the warm mixture and roll it between your palms to form a smooth ball.
Flatten it gently between your palms to create the traditional peda shape.
If you have a peda mould, you can use it to create a decorative pattern. Otherwise, simply pressing the peda gently between your palms works perfectly.
9. Garnish :
Place a few almond pieces and saffron strands on each peda.
Your homemade Chhena Peda is ready to serve.
Watch the ‘Recipe Video’ –
Want to see how these soft and delicious Chhena Peda come together?
Want to see how these soft and delicious Chhena Peda are made? Watch the recipe video below for a quick visual guide to the complete process, from preparing the chhena mixture to shaping and garnishing the peda.
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Tips for making soft chhena peda –
✦ Use fresh chhena: Fresh chhena gives the peda a soft and creamy texture. If the chhena contains too much moisture, drain it well before using.
✦ Cook on low heat: Once the milk powder is added, keep the heat low and stir continuously. This helps the mixture cook evenly without sticking to the bottom.
✦ Do not overcook: The most important step is knowing when to stop cooking. Once the mixture leaves the sides of the pan and comes together like a soft dough, remove it from the heat.
✦ Shape while warm: The mixture is easiest to shape while it is still warm. If it becomes too cold, it may become firmer and more difficult to mould.
✦ Grease your palms if needed: If the mixture feels slightly sticky while shaping, lightly grease your palms with a little ghee.
✦ Use a heavy-bottomed pan: A heavy-bottomed pan helps distribute heat evenly and reduces the chances of the mixture sticking or burning.
How to store chhena peda –
Since these peda are made with fresh chhena, they should be stored in an airtight container in the refrigerator.
For the best texture and flavour, take them out of the refrigerator a few minutes before serving and allow them to come closer to room temperature.
Chhena peda for festive celebrations –
Homemade sweets make celebrations feel even more special, and these easy Chhena Pedas are a wonderful addition to a festive mithai platter.
They are perfect for occasions such as Raksha Bandhan, Diwali, Janmashtami, puja celebrations and family gatherings. You can serve them after a festive meal or arrange them in a small sweet box to share with family and friends.
The combination of fresh chhena, milk powder, cardamom and ghee gives these peda a rich homemade flavour, while almonds and saffron add a simple festive finish.
💬 Frequently asked questions –
✦ Can I make chhena peda without a peda mould?
Yes. A peda mould is completely optional. Simply roll the mixture into small balls and flatten them gently between your palms.
✦ Why did my chhena peda become hard?
The mixture was most likely cooked for too long. Once it starts leaving the sides of the pan and comes together like a soft dough, turn off the heat. Overcooking can make the peda dry and hard.
✦ Can I reduce the amount of sugar?
Yes, you can slightly adjust the sugar according to your taste. However, keep in mind that changing the quantity can also affect the final texture.
✦ Can I use homemade chhena?
Yes. Fresh homemade chhena works very well for this recipe. Make sure it is soft and has been drained properly before using.
✦ How should I store homemade chhena peda?
Store the peda in an airtight container in the refrigerator because the recipe contains fresh chhena.
✦ Can I make chhena peda for Raksha Bandhan?
Yes. Chhena Peda makes a lovely homemade sweet for Raksha Bandhan and can be served as part of the festive celebrations or packed as a homemade mithai gift.
Final thoughts –
These homemade Chhena Peda are a simple yet delicious way to enjoy a traditional Indian sweet at home. With fresh chhena, milk powder, cardamom and a little ghee, you can make soft, creamy peda without a complicated cooking process.
The almonds and saffron on top add a beautiful festive touch, making these peda perfect for sharing with family and friends. Whether you are preparing a sweet platter for a special occasion or simply craving a homemade mithai, this easy Chhena Peda recipe is definitely worth trying.
If you make this recipe, I’d love to see your Chhena Peda! Share your creation on Instagram and tag @firsttimercook so I can see it.
Recipe Card –
Chhena Peda Recipe
Ingredients
- 2 cups chhena
- ¾ cup milk powder
- ½ cup sugar
- 2 tbsp ghee
- 1 tsp cardamom powder
- Few almonds for garnishing
- Few saffron strands for garnishing
Instructions
- Heat ghee in a heavy-bottomed pan.
- Add chhena and mix well. Cook for 1–2 minutes.
- Add sugar and mix until the sugar completely dissolves.
- Add milk powder and mix well over low heat, making sure there are no lumps.
- Cook for 8–10 minutes, stirring continuously, until the mixture leaves the sides of the pan and comes together like a soft dough.
- Add cardamom powder and mix well.
- Immediately transfer the mixture to a lightly greased plate and allow it to cool slightly.
- While still warm, take about 1 tablespoon of the mixture and roll it into a smooth ball.
- Flatten gently between your palms to shape it like a peda. You can also use a peda mould.
- Garnish with almonds and saffron.
- Serve and enjoy homemade Chhena Peda.
Notes
- Use fresh chhena for the best texture.
- Cook the mixture over low heat once the milk powder is added.
- Do not overcook, as the peda can become hard.
- Shape the peda while the mixture is still warm.
- Store in an airtight container in the refrigerator.
📌 Pin it for later –
Loved this easy Chhena Peda recipe? Save this recipe to your favourite Pinterest board so you can easily find it whenever you want to make homemade Indian sweets.
These soft, rich and delicious peda are made with simple ingredients and are perfect for festive celebrations, family gatherings or whenever you are craving a homemade mithai.
Save this recipe on Pinterest and come back to it whenever you’re ready to make a batch of homemade Chhena Peda!
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