Peda is a traditional Indian sweet made using milk ,sugar and other flavoring agents like saffron, cardamom, pistachio etc. Traditionally milk is boiled in huge vessels and condensed to form a nice thick mass with added sugar and flavor of our choice and is then rolled out as balls and allowed to set.
Today we shall see a quicker version of making peda using khoya / mava and can be prepared in less than 20 mins with a natural flavor of saffron / kesar. There is no compromise on taste as well as texture and it is a melt in mouth recipe .
Preparation Time : 10 mins
Cooking Time : 20 mins
Makes - 8- 12 pedas
Complexity : Medium
Ingredients
250 gms unsweetened khoa or mava grated
1/4 cup sugar
2 tsp ghee/ ckarified butter
2 tablespoon milk powder
1.5 tsp powdered cardamom / elaichi
2 tsp saffron strands
roughly chopped badam/ pistachio
Method
In a thick bottomed pan, heat the ghee and add in the grated khoa and turn on the flame to medium. Keep sauteing it such that it does not burn and stick to the bottom of the pan.
Slowly, the khoa begins to melt and forms a nice mass . Stir it and break all the lumps. We need a smooth mixture. Add the saffron strands at this stage and mix it well. This will enable the essence and flavor of saffron to penetrate well into the khoa.
Add sugar and mix , the mixture will become runny as the sugar melts. Do not panic and keep stirring very carefully.
Add the cardamom powder and continue cooking till the mixture begins to thicken .
Before adding the milk powder, reduce the flame to minimum as adding the milk powder will help in thickening the peda mixture and there is every chance of burning . Once the flame is reduced to minimum,add the milk powder and quickly mix it and cook further.
When the peda mix is properly cooked it will appear glossy and you can see that it forms a nice mass and has left the sides of the pan i.e. now the mixture will not stick to the vessel and won't be greasy.
Clean the sides of the pan by nicely scraping out all the khoya that must be sticking due to the continuous stirring .
Slowly pour the mix on to a nice greased plate and let it cool for about 10-12 mins.
Once it has cooled down, knead it well with your hands to form a soft and smooth dough.
Pinch out small balls, roll it out smoothly and flatten it with your palm and decorate it with chopped nuts. Allow the pedas to cool and set before you can savor it and enjoy the melt in mouth pedas.
You can make impression on the pedas using a fork or any design press if you have.
Today we shall see a quicker version of making peda using khoya / mava and can be prepared in less than 20 mins with a natural flavor of saffron / kesar. There is no compromise on taste as well as texture and it is a melt in mouth recipe .
Preparation Time : 10 mins
Cooking Time : 20 mins
Makes - 8- 12 pedas
Complexity : Medium
Ingredients
250 gms unsweetened khoa or mava grated
1/4 cup sugar
2 tsp ghee/ ckarified butter
2 tablespoon milk powder
1.5 tsp powdered cardamom / elaichi
2 tsp saffron strands
roughly chopped badam/ pistachio
Method
In a thick bottomed pan, heat the ghee and add in the grated khoa and turn on the flame to medium. Keep sauteing it such that it does not burn and stick to the bottom of the pan.
Slowly, the khoa begins to melt and forms a nice mass . Stir it and break all the lumps. We need a smooth mixture. Add the saffron strands at this stage and mix it well. This will enable the essence and flavor of saffron to penetrate well into the khoa.
Add sugar and mix , the mixture will become runny as the sugar melts. Do not panic and keep stirring very carefully.
Add the cardamom powder and continue cooking till the mixture begins to thicken .
Before adding the milk powder, reduce the flame to minimum as adding the milk powder will help in thickening the peda mixture and there is every chance of burning . Once the flame is reduced to minimum,add the milk powder and quickly mix it and cook further.
When the peda mix is properly cooked it will appear glossy and you can see that it forms a nice mass and has left the sides of the pan i.e. now the mixture will not stick to the vessel and won't be greasy.
Clean the sides of the pan by nicely scraping out all the khoya that must be sticking due to the continuous stirring .
Slowly pour the mix on to a nice greased plate and let it cool for about 10-12 mins.
Once it has cooled down, knead it well with your hands to form a soft and smooth dough.
Pinch out small balls, roll it out smoothly and flatten it with your palm and decorate it with chopped nuts. Allow the pedas to cool and set before you can savor it and enjoy the melt in mouth pedas.
You can make impression on the pedas using a fork or any design press if you have.
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