Peda is a popular Indian sweet made from mawa or khoya and sugar. It is semi soft, like fudge. It is made in many festivals and offered as “prasadam”. There are many variations of peda such as elaichi peda, kesar peda, chocolate peda. Peda are popular as per the region they are made in, such as, dharwad peda from karnataka, Mathura peda from Mathura, Rajkoti peda.
I am sharing with you the recipe of making peda from instant mawa/khoya from milk powdermawa/khoya made from milk powder. You can make then anytime you like.
Enjoy the festivals by making quick milk powder peda.
Milk Powder Peda
- 2 cup mawa/khoya I have used instant mawa/khoya made from milk powder
- 1/2 cup milk
- 3 tbsp sugar or more as per sweetness required
- 1 tsp cardamom powder
- 8 pistachio blanched and thinly sliced
- Take the prepared instant mawa/khoya from milk powder.
- Crumble it using hands.
- Heat the crumbled mawa in a non stick pan on low heat.
- Heat it stirring constantly. It will start drying out. keep the heat low.
- Roast further more on low heat till it dries and becomes grainy.
- Add milk to it and mix well on low heat. (if you want to make saffron or kesar peda, add the crushed saffron threads along with milk)
- The mixture will start binding together like a dough and start leaving the edges of the pan. Add cardamon powder to it and mix well.
- Mix well.
- Remove in a flat dish and spread the mixture. Let it cool.
- Now knead the mixture for 5-7 minutes. The more you knead, the more soft becomes the mixture. Now add powdered sugar. Mix well.
- Knead the mixture again till the sugar mixes well and form a dough.
- Make small balls from the kneaded dough. Take one ball in a palm and smoothen it.
- Roll it and then press and flatten the ball. Shape the edges and shape like a peda. Place it in a plate.
- Similarly shape the other balls into peda as shown.
- Garnish them with sliced pistachio.
- Serve them or store them in airitight container. They can stay at room temperature for two day and a week if refrigerated.