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peda recipe, how to make peda with khoya or mawa | milk peda recipe

peda recipe with step by step photos. peda made with khoya or mawa is one of the popular indian sweets. you will get pedas in any mithai shop in india. making peda with khoya is easy, quick and does not take much time. these milk pedas taste super delicious and are just like the pedas you get in mithai shops.

there are many varieties of peda that can be made by adding various dry fruits, flavorings like saffron or cardamom powder or rose water and some more ingredients like milk powder or coconut etc. i have already shared milk peda recipe made using condensed milk.

traditionally peda recipe is made with khoya or mawa. this recipe post explains the basic method of making peda with khoya. mawa or khoya is basically evaporated and dried milk solids and is used in making many indian sweets like:

  1. gulab jamun
  2. kala jamun
  3. rava ladoo
  4. coconut ladoo
  5. gujiya

to make peda, you can use traditionally made mawa or even the instant khoya. i have used instant khoya which i had shared two days back. making instant khoya is quicker and easier than making mawa in the traditional slow cook method. you can check the recipes in the below given links:

for the nuts you can add your choice of nuts. for aroma i have used cardamom powder. you can also use saffron or both saffron and cardamon powder. even rose water can be added. depending on the type of khoya used, the pedas can have a smooth or grainy texture. this peda recipe can be halved, doubled or tripled.

if you are looking for more sweets recipes then do check kaju katli, besan ladoo, karanjimotichoor ladoo and jalebi recipe.

milk peda recipe with khoya below:

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milk peda recipe with khoya or mawa
prep time
5 mins
cook time
10 mins
total time
15 mins
 

khoya peda recipe - easy, quick and delicious milk pedas made with khoya. peda is one of the popular indian sweets.

course: sweets
cuisine: north indian
servings: 12 pedas
author: dassana amit
ingredients (1 cup = 250 ml)
  • 200 to 205 grams grated khoya or 1 cup tightly packed grated khoya (mawa or evaporated and dried milk solids)
  • ½ cup sugar or 125 grams sugar, add as required
  • ½ teaspoon cardamom powder
  • 2 to 3 tablespoons milk
  • 3 to 4 pistachios or almonds , thinly sliced
how to make recipe
making milk peda mixture:
  1. first grate or crumble 200 to 205 grams of khoya. take the grated khoya in a heavy kadai or pan. you will need 1 cup tightly packed grated khoya. you can use homemade or store brought khoya. i have used instant khoya. 

  2. add ½ cup sugar (125 grams) and ½ teaspoon cardamom powder.

  3. keep the pan on a stove top on a low flame.

  4. then mix the khoya with the sugar very well. 

  5. next add 2 to 3 tablespoons milk. mix well.

  6. you will see the sugar melting and the mixture getting a liquid consistency.

  7. continuously keep on stirring and simmer the peda mixture. you have to stir non-stop so that the mixture does not get browned from the bottom.

  8. stir often and the mixture will start bubbling.

  9. continue to stir and cook till the mixture thickens and leaves the sides of the pan.

  10. then immediately pour the entire peda mixture in a steel plate or a tray. when you pour the mixture it will still be in a molten state but thickened. do not over cook as then the pedas will become chewy.

  11. let it become warm at room temperature.

making milk peda:
  1. now take small portions from the lukewarm peda mixture and roll them in small to medium balls.

  2. place a few slivered pistachios or almonds on top of each peda ball.

  3. with a peda maker, press each ball to give a distinct design on top of it. if you do not have a peda maker, then just roll the mixture in balls and then flatten them. press a few almonds or pistachios on top.

  4. make a design on all pedas with the peda maker. in case the milk pedas fall flat and do not hold shape, then they are slightly undercooked. gather all the mixture together and heat again in the pan for 2 to 3 minutes or till the mixture leaves sides of the pan.

  5. now you can store the khoya pedas for a few hours at room temperature and then serve later. leftovers can be refrigerated. this peda recipe yields 12 medium sized pedas.

recipe notes
  • this peda recipe can be halved, doubled or tripled.


how to make milk peda recipe with khoya or mawa:

1. first grate or crumble 200 to 205 grams of khoya. take the grated khoya in a heavy kadai or pan. you will need 1 cup tightly packed grated khoya. you can use store brought or homemade khoya. i have used instant khoya. recipe is shared here – instant khoya recipe.

2. add ½ cup sugar (125 grams) and ½ teaspoon cardamom powder.

3. keep the pan on a stove top on a low flame. then mix the khoya with the sugar.

4. mix evenly and very well.

5. now add 2 to 3 tablespoons milk.

6. mix well. you will see the sugar melting and the mixture getting a liquid consistency.

7. continuously keep on stirring and simmer the peda mixture.

8. you have to stir non-stop so that the mixture does not get browned from the bottom.

9. stir often and the mixture will start bubbling.

10. continue to stir and cook till the mixture thickens and leaves the sides of the pan.

11. in the below pic the mixture has begun to leave the sides of the pan.

12. then immediately pour the entire peda mixture in a steel plate or a tray. when you pour the mixture it will still be in a molten state but thickened. do not over cook as then the pedas will become chewy.

13. let it become warm at room temperature.

14. in the below pic the mawa peda mixture has become lukewarm.

15. now take small portions from the lukewarm peda mixture and roll them in small to medium balls.

16. place a few slivered pistachios or almonds on top of each peda ball.

17. with a peda maker, press each ball to give a distinct design on top of it. if you do not have a peda maker, then just roll the mixture in balls and then flatten them. press a few almonds or pistachios on top.

18. make a design on all pedas with the peda maker. in case the milk pedas fall flat and do not hold shape, then they are slightly undercooked. gather all the mixture together and heat again in the pan for 2 to 3 minutes or till the mixture leaves sides of the pan.

19. now you can store the milk pedas for a few hours at room temperature and then serve later. leftovers can be refrigerated. this peda recipe yields 12 medium sized pedas.




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This post was last modified on October 22, 2017, 12:21 pm

    Categories DessertsFestival RecipesKids Recipes