Kitchen Recipe Collection
Indian Peda
Small, dense, semi-soft milk fudges made from slowly evaporated milk solids (khoya) and sugar, deeply flavored with cardamom and saffron.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 12
- Difficulty
- medium
- Cuisine
- indian
Ingredients
Scaled for 12 servings
- khoya (unsweetened milk solids)
- sugar (powdered/tagar)
- cardamom powder
- saffron strands
- milk (1 tbsp)
- pistachios or almonds (for garnish)
- ghee (for greasing)
Equipment
- Heavy-bottomed non-stick pan
Instructions
- 1
Prepare Saffron
Soak a generous pinch of saffron strands in a tablespoon of warm milk and set aside.
- 2
Crumble the Khoya
Grate or thoroughly crumble the fresh, unsweetened khoya to ensure there are no hard lumps.
- 3
Cook the Khoya
Heat a heavy-bottomed pan on a low flame. Add the crumbled khoya. Stir continuously.
- 4
Melt and Roast
The khoya will first melt and become slightly liquid. Keep roasting on low heat until it thickens again and starts leaving the sides of the pan (about 5-7 mins).
- 5
Cool Slightly
Turn off the heat. Transfer the roasted khoya to a wide plate and let it cool until it is warm to the touch (do not let it cool completely).
- 6
Add Flavoring
Add the cardamom powder and the saffron-infused milk to the warm khoya.
- 7
Add Sugar
Add the powdered sugar. (Crucial: Never add sugar when the khoya is hot/on the stove, or the sugar will melt and turn it into a watery, chewy mess).
- 8
Knead to a Dough
Knead the mixture well with your hands until the sugar is fully incorporated and it forms a smooth, non-sticky dough.
- 9
Portion and Roll
Grease your palms with a tiny drop of ghee. Pinch small portions of the dough and roll them into smooth, crack-free balls.
- 10
Shape the Peda
Gently flatten each ball slightly into a thick disc.
- 11
The Imprint
Traditionally, use a peda stamp to press a design on top, or simply press a sliced pistachio or almond into the center to create a small dent.
- 12
Set and Serve
Let the pedas rest at room temperature for an hour to firm up before serving or storing.
Cooking Tips
- If the mixture feels too dry and crumbly to roll, add a teaspoon of warm milk. If it's too sticky, roast it for another minute on the pan.
- Traditional 'Bura' sugar or 'Tagar' gives pedas their authentic, slightly grainy texture, but powdered sugar works fine.
Variations
- Mathura Peda: The khoya is roasted until it is dark brown, resulting in a deeply caramelized, darker peda.
Chef's Notes & Storage
- One of the oldest and most widely distributed sweets in India, frequently offered in temples as Prasad.
Nutrition Estimate
150 calories · 4g protein · 18g carbs · 7g fat · 0g fiber per serving
