Peda is a sweet from the Indian subcontinent, usually prepared in thick, semi-soft pieces. The main ingredients are khoa, sugar and traditional flavorings, including cardamom seeds, pistachio nuts and saffron. The colour varies from a creamy white to a caramel colour. The word peda is also generically used to mean a blob of any doughy substance, such as flour or khoa. Variant spellings and names for the dessert include pedha, penda (in Gujarati) and pera.
Pedas originated in the city of Mathura in present-day Uttar Pradesh. The Mathura Peda is the characteristic variety from the city.
As with laddoos, pedas are sometimes used as prasadam in religious services.
Preperation time: 2 mins
Cooking time: 15 mins
-½ tin condensed milk
-1 ½ cups crumbled khoya/ mawa
-Fat pinch of cardamom powder
-Few strands of Saffron soaked in milk
-1 tsp. ghee or coconut oil
-Few pistachios chopped for garnish
1. Add khoya, condensed milk, cardamom and saffron milk in a pan. Cook on a medium flame.
2. Constantly stir and cook the mixture, untill it melts.
3. Constantly stir and cook the mixture untill it thickens and becomes a mass.
4. Bring the mixture to room temperature ( when it cools, it will become a bit more thicker and darker in color ).
5. Grease your palms, and make balls from the mixture, slightly flatten and dent in the center. Tuck the chopped pistachios.
6. Refrigerate and use.