Peda is a popular Indian dessert that melts in your mouth with its rich, creamy texture and heavenly flavor. Made with milk solids (khoya) and infused with aromatic cardamom, this sweet treat is perfect for festivals, celebrations, or just a craving for something sweet. Whether you’re making it for Diwali or gifting it to loved ones, peda is easy to prepare and customize with different flavors, nuts, and even dried fruits. Let’s dive into this delicious recipe for a timeless Indian dessert that will wow your family and friends.
Ingredients:
- 2 cups of khoya (milk solids)
- 1/2 cup of powdered sugar
- 1/4 tsp of cardamom powder
- 1 tbsp of ghee (clarified butter)
- 2 tbsp of chopped nuts (almonds, pistachios, or cashews)
- Saffron strands (optional)
- A few drops of rose water (optional)
Steps
1. Cooking the Khoya
Start by heating a non-stick pan on low heat and add the khoya. Stir it continuously to prevent it from sticking to the bottom. Cook the khoya until it turns soft and slightly changes color. This step is crucial to get the right texture for the peda. The khoya should become smooth and begin to release some fat, which will help the peda hold its shape later. This process will take around 8-10 minutes.
2. Adding Ghee and Sugar
Once the khoya is cooked, add ghee to the mixture and stir well. Next, add the powdered sugar and mix thoroughly. Keep the flame low to avoid burning the sugar. Stir continuously to ensure the sugar is well combined with the khoya. At this point, you can also add a few saffron strands for extra flavor and color. Continue cooking for about 5 more minutes until the mixture thickens.
3. Flavoring with Cardamom
Remove the pan from heat and sprinkle the cardamom powder into the mixture. Stir well to evenly distribute the cardamom flavor. The fragrance of cardamom will enhance the overall taste of the peda, giving it that authentic, rich aroma. Let the mixture cool slightly, making it easier to handle.
4.Shaping the Peda
Once the mixture is cool enough to touch but still warm, take small portions of it and roll them into small, smooth balls. Press the balls gently to flatten them slightly, shaping them into traditional peda form. You can also add a small indent in the center of each peda for decoration.
5. Garnishing
To finish off, garnish each peda with chopped nuts such as almonds, pistachios, or cashews. If you like, you can also sprinkle a few saffron strands on top or add a drop of rose water for extra fragrance. Let the pedas sit at room temperature for a few hours to set properly, then serve or store them in an airtight container.
Tips For Variation
- Saffron-infused Peda: Soak a few saffron strands in warm milk and add it to the khoya mixture for vibrant color and exotic flavor.
- Chocolate Peda: For a modern twist, add cocoa powder or melted chocolate to the mixture, creating delicious chocolate pedas.
- Rose-flavored Peda: A few drops of rose water can give your pedas a floral fragrance, perfect for special occasions.
- Dry Fruit Peda: Add finely chopped dry fruits like dates or figs to make the peda richer in texture and flavor.
- Coconut Peda: Mix desiccated coconut into the khoya mixture to add a tropical touch.
- Pistachio Peda: Ground pistachios can be added to the peda mix, giving it a unique green color and nutty flavor.
- Kesar Peda: Increase the amount of saffron to make Kesar peda, which is visually appealing and flavorful.
Macros
- Calories: 120 kcal
- Carbohydrates: 12g
- Protein: 3g
- Fat: 6g
- Fiber: 1g
- Sugar: 8g
Frequently Asked Questions
- Can I make peda without khoya?
- Yes, you can make peda using condensed milk as an alternative to khoya. However, the texture may vary slightly, and the cooking time will be shorter.
- How long can I store peda?
- Peda can be stored in an airtight container for up to 5-7 days at room temperature. You can also refrigerate it for longer shelf life.
- Can I freeze peda?
- Yes, you can freeze peda for up to a month. Just thaw them at room temperature before serving.
- What if my peda mixture becomes too hard?
- If the mixture becomes too hard while cooking, add a small amount of milk and heat it again until it softens. Stir continuously to avoid lumps.
- Is peda gluten-free?
- Yes, peda is naturally gluten-free as it is made from khoya (milk solids) and sugar, with no wheat or gluten-based ingredients.
Irresistible Homemade Peda Recipe: A Classic Indian Sweet Treat
Ingredients
- 2 cups of khoya milk solids
- ½ cup of powdered sugar
- ¼ tsp of cardamom powder
- 1 tbsp of ghee clarified butter
- 2 tbsp of chopped nuts almonds, pistachios, or cashews
- Saffron strands optional
- A few drops of rose water optional
Instructions
Cooking the Khoya
- Heat a non-stick pan on low heat and add the khoya.
- Stir continuously to prevent sticking and cook until the khoya turns soft and slightly changes color (about 8-10 minutes).
- The khoya should become smooth and start releasing some fat to help shape the peda later.
Adding Ghee and Sugar
- Add ghee to the cooked khoya and stir well.
- Add powdered sugar and mix thoroughly on low heat.
- Stir continuously, ensuring the sugar blends well with the khoya.
- Optionally, add a few saffron strands for flavor and color. Cook for about 5 more minutes until the mixture thickens.
Flavoring with Cardamom
- Remove the pan from heat and sprinkle cardamom powder into the mixture.
- Stir well to evenly distribute the cardamom flavor, then let the mixture cool slightly.
Shaping the Peda
- Once the mixture cools but is still warm, roll small portions into smooth balls.
- Press each ball gently to flatten slightly, creating the traditional peda shape.
- Optionally, make a small indent in the center for decoration.
Garnishing
- Garnish each peda with chopped nuts like almonds, pistachios, or cashews.
- You can also sprinkle saffron strands on top or add a drop of rose water for extra fragrance.
- Let the pedas set at room temperature for a few hours, then store in an airtight container or serve.