I have always loved Peda. They are soft, slightly fudge and absolutely melt in the mouth! 😋
Ever since I was a kid, I would wait for a trip to Mahalaxmi Temple in Mumbai to lay my hands on some of the small, yellow Pedas that we would offer as ‘Prashad‘ to the Goddess. Those were the yummiest Pedas I have ever eaten!
Khoya Peda or Mawa Peda is really easy to make and one of the most common homemade sweets during festivals like Diwali or Dushhera.
In the past I have shared the recipe for Khoya Burfi. Today I am sharing the recipe for this easy Peda…
Yield: 7-8 Pedas
Equipment: non-stick pan, a wooden spatula, measuring cups/ spoons.
200 gms unsweetened khoya
1 cup powdered sugar
1/2 tsp elaichi pwd
a few chironjee or pistachio flakes to garnish
some ghee to grease your palms
Grate the khoya in a bowl. Add the powdered sugar to the grated khoya. Mix the two well. Then heat a pan, add the khoya-sugar mixture to the pan. Cook it on low flame and stir continuously. The khoya and the sugar will first melt and then slowly start to thicken in about 15-20 mins.
Add the cardamom pwd and mix again. Turn off the flame. Let the mixture cool down completely. (I let the mixture in the refrigerator for about 45 mins as the climate is very hot and humid and making the Pedas would be difficult.)
Once the mixture has cooled down and solidified a bit, pinch lemon sized balls of the dough and roll them between greased palms and make smooth Pedas. You can even decorate them with some chironjee or pistachio flakes. That’s it! These keep well in the refrigerator for 2-3 days easily.
Enjoy these Pedas…you won’t be able stop at one.
Adapted from here.