Tarla Dalal shares her mother’s Malai Pedas Recipe

by on May 2, 2008


Tarla Dalal - Pratibha Jain

During a conversation with Tarla Dalal, whom I admire like millions do, I mentioned the idea of tribute recipes. She was delighted with the idea and sent the following recipe as a tribute to her mother, who she says has always been her inspiration and from whom she learnt the art of cooking, serving & managing family.



- Makes soft 18 Pedas with a grainy texture


  • 1 litre full fat milk
  • A few saffron strands
  • ½ cup sugar
  • 2 pinches citric acid
  • 4 teaspoons milk
  • 1 level teaspoon cornflour
  • ¼ teaspoon cardamom (elaichi) powder

For the garnish

  • A few chopped almonds
  • A few chopped pistachios



  1.  Boil the milk in a heavy bottomed pan, stirring throughout, until it reduces to half.
  2. Warm the saffron in a small vessel, add 2 teaspoons of milk and rub until the saffron dissolves. Add to the boiling milk.
  3. Add the sugar and cook for a further 4 to 5 minutes.
  4. Mix the citric acid in 3 teaspoons of water. Add this mixture very gradually to the boiling milk until it curdles slightly. This may require anything from half to the entire quantity of the citric acid mixture.
  5. Mix the cornflour in the balance 2 teaspoons of milk and add to the boiling milk.
  6. Continue stirring till the mixture becomes thick and resembles khoya.
  7. Add the cardamom powder and mix well. Allow to cool.
  8. Shape into 18 small balls.
  9. Place in paper cups, decorate with chopped almonds and pistachios and serve.


Hope you enjoyed these recipes. Click to read many more heartwarming tributes and recipes. Share a few lines about your favourite family recipe in the comment form below. The joy of documenting tribute recipes is an experience in itself. It connects generations.


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