Peda is a very common form of sweet that is available in all bakeries and sweet shops throughout India. Hare Ram Hare Krishna temple in Juhu, Bombay (I still can’t get myself to call Mumbai) sells pedas and they are outrageously delicious. I can still remember the taste vividly after about 2 decades. I was visiting my uncle and aunt in Bombay and Hubby was working there. Hubby (we were not married at the time) and I were on a date and visited the temple and that’s when we treated ourselves. Sweet memories……
There are many varieties of peda – Rose peda, Vanilla Bean peda, Mango peda, saffron peda etc. Each one has its own unique taste from the flavoring used. But according to me doodh peda by far is the most scrumptious of all.
A very simple dessert to make and share and is universally loved by all. I have rarely come across anyone that doesn’t like peda. Pedas are soft which is dominated by milk or khoa and is rich in taste.
This recipe uses minimal ingredients and can be made in about 15-20 minutes. Can you believe it? Indian mithai/sweetmeat that can be made in under 20 minutes. I urge you to try to make the peda as the festival season is fast approaching.
I have not added any aromatics other than crushed cardamom to keep the flavor simple.
- 2 cups khoa
- 8 oz condensed milk
- 3 tbsp milk powder
- 4 cardamom, peeled and seeds crushed
Grate khoa/khoya or mawa. Take a pan and add khoa, condensed milk and milk powder. Use a whisk to combine well.
Cook the mixture on medium heat making sure to keep mixing continuously.
After 5-8 minutes the mixture will turn dense and dough like mass. Turn off the flame at this point and immediately transfer the mixture to a wide plate to stop cooking.
Add the crushed cardamom and mix. Let the mixture cool completely and then start making pedas.
To make peda take a small portion of the mixture, from into a ball using your palms and press lightly to flatten. Using your thumb slightly from a dent in the middle to resemble a peda.
You can use almonds or any nuts of choice to place in the center of the peda.
I use Nido brand milk powder available in Indian grocery stores. You can use any kind.
For khoa I used Vadilal brand which has more fat content and didn’t require ghee. If you use Nanak brand khoa feel free to use 1-2 tbsp ghee while making peda.
The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.
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