Sweet Potato Milk Peda

Shakarkandi Peda are 6 ingredient, instant melt in the mouth milk peda made with earthly sweet potatoes. This is an easy peda recipe and takes about 30 minutes to make, these are perfect for prasad as well for eating during Hindu fasting days like Navratri, Shivratri etc.

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Prep Time 15

Cook Time 15

Total Time 30

Course Dessert

Cuisine Indian

Servings peda

Calories 115 kcal

Ingredients

2 sweet potatoes (yield 350 g pulp)
5 tablespoon ghee divided
½ cup whole milk
⅓ cup sugar (can go down to ¼ cup)
½ cup milk powder 9use full fat milk powder)
3 tablespoon ground almonds
10-12 saffron strands infused in 1 tablespoon warm milk

Instructions

Wash and scrub the sweet potatoes clean. Add them to a pressure cooker and cook for 3-5 whistles until fork tender. Don't let the sweet potatoes cook to very soft or pulpy stage.
Let the potatoes cool down. Peel the skins once cooled enough to handle(you might need a knife). Using medium size of a box grater, grate the potatoes. Avoid mashing them with fork, they will remain stringy and won't come out good.
In a wide, 12 inch nonstick pan add 2 tablespoon ghee. Once ghee melts, add the sweet potato pulp, milk and sugar.
Using a wooden spoon or a silicon spatula start sauteeing the sweet potatoes, continue to do so for about 10-12 minutes on low heat, until all the milk is absorbed and the moisture from the sugar has evaporated. Don't completely dry out, but the mixture should not be a slurry.
Add the almond powder and milk powder next along with saffron (or cardamom) and continue to saute on low heat. I find a soft rubber spatula best for sautéing .
Once all the milk powder has been mixed, the mixture will appear dryish. Add 2-3 tablespoon of ghee and mix in.
After about 5-8 minutes you will notice that the mixture is thick and shiny and starts to clump around the spoon/spatula. If you try to fold it over itself, it does it smoothly. At this point, switch off the stove and transfer the peda mix to a plate.
Once cooled down and is easy to handle, gently knead the mix for 2-3 minutes like you knead roti dough. You may need to Pinch little portions and roll between palms of make pedas. Makes about 15 pedas. You can make as big or small as you want. Decorate as you wish.
Store in fridge for 3-4 days.

Notes

Make sure that the sweet potatoes you are using a fresh and have no spotty or shriveled skin.
Boil the sweet potatoes so that they are cooked through but not falling apart or too soft. You can roast the sweet potatoes as well if you are comfortable doing so.
Don't mash or use fork to break down the sweet potato to form pulp. Grating them is best since it makes sure that there are no strings in the pulp. Smoother the pulp, they get a lovely melt in mouth texture.
To Make Nut Free Peda :- Skip the almond powder and use extra ¼ cup of milk powder.
For Vegan Version - Use vegan butter instead of ghee and use super fine cashew or almond powder instead of milk powder. You can use any nut based milk. Please note that I haven't tried the vegan version myself, but it should work with my suggestions.

Storing

Since its a milk based sweet, the shelf life of these peda is 3-4 days stored in the fridge. Store them in a single layer in a box with lid. If you need to stack them on top of each other, add a layer or aluminum foil or wax paper in between.

Serving

These peda are great when observing vrat. They can be eaten on any Hindu fasting days.
You can also offer them as a prasad during puja.
You can reduce the sugar quantity a little bit (see recipe card) and serve as after dinner snack.

Nutrition

Calories: 115kcalCarbohydrates: 11gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 18mgSodium: 32mgPotassium: 148mgFiber: 1gSugar: 7gVitamin A: 3364IUVitamin C: 1mgCalcium: 59mgIron: 1mg

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