Peda (pronounced [ˈpeːɽaː]) 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. From Uttar Pradesh, the peda spread to many parts of the Indian subcontinent. Thakur Ram Ratan Singh of Lucknow, who migrated to Dharwad (in present-day Karnataka) in the 1850s, introduced pedas there. This distinct variety is now famous as the Dharwad pedha. Kandi Peda from Satara in Maharashtra is another variety of peda.
As with laddoos, pedas are sometimes used as prasadam in religious services.
- Milk powder 1 Cup (16 tbs), non fat
- Bura sugar 1?3 Cup (5.33 tbs)
- Milk 1 1?2 Tablespoon
- Saffron strands 1?4 Teaspoon
- Cardamom powder 1?4 Teaspoon
- Heavy whipping cream 1?2 Cup (8 tbs)
- Clarified butter 1 1?2 Teaspoon (ghee)
- 1. In a heavy bottomed cooking pot melt 1 tsp ghee and add cream and milk powder and cook till the mixture gets thick on low to medium heat.
- 2. In 1 tbsp milk dissolve the saffron strands to get the color.
- 3. Once the mawa starts getting thicker, stir the dissolved saffron till it gets solid-like for about 7-8 minutes.
- 4. Remove from the stove when it gets thick and does not brown.
- 5. Spread on a plate and allow it to cool down completely.
- 6. Break the lumps and mix sugar and cardamom powder.
- 7. Apply little ghee in your palm and make small balls with your fist.
- 8. Press design molds over pedas to get impressions or use a knife to make designs.
- 9. Stick pistachios on the peda and serve.
- Alternately you can make the peda out of paneer or chenna and follow the same procedure to thicken it, color it and sweeten.