Indian sweets recipes: Peda
By Nandini Bhushan
Indian sweets or mithai hold a cherished place in the heart of Indian culture. More than just dessert, mithai is a symbol of joy, celebration and tradition. Mithai also carries an emotional value; it is offered in temples as prasad, exchanged as a gesture of goodwill and often prepared at home during festivals like Diwali, Holi and Eid. From spongy Rasgulla to nutty Kaju Barfi, Indian sweet symbolises the diversity of regional ingredients and age-old cooking techniques.
Also try: Indian sweets recipes: Basundi
Peda
Peda is a traditional Indian sweet delicacy known for its rich, melt-in-the-mouth texture and aromatic flavour. It holds a special place in Indian festivals, religious offerings and celebrations.
Ingredients
(Makes about 15 medium-sized pedas)
Khoya or mawa: 2 cups ( grated or crumbled)
Sugar: ¾ cup ( powdered)
Milk: 1 tsp ( for binding if required)
Few saffron strands (optional, soaked in warm milk)
Pistachio and almonds for garnish
Step 1
Finely grate or crumble the khoya
Step 2
Heat the ghee in a non-stick pan on a low flame. Add khoya and stir continuously until it softens and turns slightly golden and releases the aroma. It will take about 5 to 7 minutes.
Step 3
Add powdered sugar, cardamom powder and saffron milk. Mix well. The mixture will loosen slightly. Cook until it thickens and leaves the sides of the pan.
Step 4
Transfer the mixture to a plate and let it cool slightly. Grease your palm with oil and shape into round pedas. Place sliced almonds or pistachios in the centre of each Peda. Serve it immediately or store it in an airtight container.
