Vanilla bean Peda
Peda and Indian festival Diwali are synonymous. Diwali or any Indian festival is incomplete without peda (if I can say so). I have been making peda for many years now Niki and hubby love this dessert. I usually make cardamom or saffron flavored peda and sometimes mango. This time for Diwali I tried Vanilla bean peda. This fusion dessert is perfect because khoa or mawa or khoya is Indian and vanilla is mostly used in American desserts. I have also made vanilla bean ice cream with excellent results which I will share soon. If you are a fan of vanilla flavor I urge you to try this.
Here I have used Vanilla beans and scraped the tiny beans/seeds out and used some vanilla extract for double dose of vanilla. Niki of course did the first taste test and gave me a stamp of approval. In her words, “I love this peda mama, please make this peda when we have parties at home”. I guess this will be a regular at my house now.
Makes about 30 pedas
About 20 minutes
about 30 minutes
- 1 14 oz can condensed milk
- 1 12 oz pack of khoa
- 1 vanilla bean
- ½ tsp pure vanilla extract
- 1-2 tsp ghee
- 1-2 tbsp chopped macadamia nuts or any nuts of choice
Grate khoa and keep aside.
To scrape vanilla bean, slit the pod lengthwise using a knife then scrape the beans and use.
Take a heavy bottom pan and add the khoa and condensed milk and cook on medium flame.
Add the scraped vanilla beans with the pod and vanilla extract to the condensed milk and khoa mixture.
After 15 minutes the mixture will start thickening. At this point make sure you stir constantly.
The mixture will resemble like a lump of dough and most of the moisture has evaporated.
Transfer the mixture to a plate and let it cool completely.
Take out the pod from the mixture smear some ghee on your hands, take small balls of the mixture to form peda. Decorate each peda with chopped macadamia nuts.
You can keep it at room temperature for 1-2 days and refrigerate any leftovers for a week. You can also freeze the peda for 4-6 weeks.
To serve frozen pedas thaw for 2-3 hours and serve.
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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