Peda is a classic Indian sweet made from khoya (mawa), sugar, cardamom, and saffron. First, cook grated khoya in ghee until smooth and aromatic, then mix in powdered sugar. Add cardamom powder and saffron-soaked milk to flavor the mixture. Once it cools, shape the mixture into small round pedas and garnish with nuts like pistachios or almonds. Let them set for an hour before serving. This dessert is perfect for festivals and can be stored for a few days.
Ingredients:
- 500 grams khoya (mawa)
- 1/2 cup powdered sugar (adjust to taste)
- 1/2 teaspoon cardamom powder
- A few strands of saffron (optional)
- 1 tablespoon warm milk (for soaking saffron)
- Chopped pistachios or almonds (for garnishing)
- 1 teaspoon ghee (clarified butter)
Instructions:
1. Prepare the Ingredients:
- Soak saffron strands in warm milk for a few minutes. This will give the pedas a beautiful golden color and fragrance.
- Grate the khoya (mawa) so that it cooks evenly.
2. Cook the Khoya:
- Heat 1 teaspoon of ghee in a non-stick pan or a heavy-bottomed kadhai over medium-low heat.
- Add the grated khoya to the pan and cook while stirring continuously. Keep the heat low to medium to avoid burning the khoya.
- Continue cooking the khoya for about 8-10 minutes until it softens and starts releasing a pleasant aroma. The khoya will become slightly smooth and change in color to a light golden hue.
3. Add Sugar and Flavorings:
- Once the khoya has cooked, add powdered sugar. Stir well to combine. The sugar will melt and make the mixture softer, so keep stirring until it thickens again.
- Now, add the cardamom powder and soaked saffron (along with the milk). Mix everything well to evenly distribute the flavors.
4. Shape the Pedas:
- Turn off the heat and allow the mixture to cool slightly until it’s comfortable to handle.
- Grease your hands with a little ghee and begin shaping the mixture into small, round pedas. You can flatten them slightly to give them the traditional peda shape.
- Optionally, press a pistachio or almond slice in the center of each peda for garnish.
5. Set and Serve:
- Place the shaped pedas on a greased plate or tray. Let them set for at least an hour at room temperature or in the refrigerator.
- Once set, they are ready to be served or stored in an airtight container.
Tips:
- Khoya/Mawa: Use fresh khoya for the best flavor. If unavailable, you can substitute it with condensed milk, though it will slightly alter the texture.
- Consistency: Ensure the mixture thickens well before shaping the pedas. If it remains too soft, the pedas may not hold their shape.
- Flavor Variations: You can also add rose water, kewra water, or saffron milk to enhance the flavor.
Enjoy your delicious, homemade Peda a classic Indian sweet perfect for festivals or special occasions.
