The easiest recipe Meetha Pedha recipe from Pakistan

There is practically no cooking involved. Super easy and loads of fun. Try it in a cooking session with your little ones.

Written by Ashima Goyal Siraj | Angola | Updated: March 13, 2015 1:15:50 pm

Meetha Pedha recipe Meetha Pedha recipe

This recipe comes from my neighbour from Pakistan. I love our cooking sessions. There is so much similar between us and yet so many subtle differences in the way we cook and use different ingredients.

If I have to think of an English name for this meetha pedha, I would say the closest is milk pudding. In Indian sweets I have rarely seen the use of milk powder, but in Pakistan, it seems milk powder is used quite often in making desserts. I was quite intrigued by the method also. There is practically no cooking involved. Super easy and loads of fun. Try it in a cooking session with your little ones.

Meetha Pedha

Preparation time: 30 mins| no cooking required| makes ~20

4 cups full cream dry milk powder
2 cups cream
3/4 cup sugar
2 tsp vanilla essence
a pinch of saffron soaked in 1 tbsp warm water
1/4 cup chopped pistachios
2 egg whites
1 tsp cardamom powder

* In a clean bowl, beat the egg white with an electric beater until it is stiff. It should be such that when you tilt the bowl, the cream of egg whites does not move.
* Fold in vanilla essence, saffron water and 1/4th of pistachios.
* Now add sugar and cream. Mix well with the beater. Don’t over-mix, just enough.
* Slowly add and fold in dry milk powder. In the end if you feel the mixture is not combined well, run the electric whisk just once.
*  The mixture will be very thick. Now this is where I made a difference from the original recipe. At this point, I spooned the mixture into individual bowls. Approximately two ice cream scoops in one bowl.
* In the original recipe, my neighbour, refrigerated the final mixture for 15 minutes. Then she oiled her hands and shaped the mixture into small balls or pedhas.
*  Whether you set in bowls or shape into small balls or pedhas, garnish each with chopped pistachios and refrigerate. Serve chilled.

Food is never just food. I believe it’s story telling, it’s conversation. It brings people together and it speaks a universal language! I love to play around in my kitchen. The thrill of being able to create something new and sharing it with others is what fuels my passion for cooking. The fact that dear husband is a foodie and an honest critique helps! I blog about my adventures in the kitchen at

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