Khoya Peda

10 Peda
20 min

Khoya (Milk Solid) Peda is one of the popular Indian sweets which is usually made on the special occasions and festivals. Milk Peda are creamy and rich peda sweet which is commonly found in any Indian Sweet shops and is made traditionally with Khoya & sugar. In India, most of the temple offers Peda to the deities during any auspicious occasions and ceremonies.

Typically it's made with a combination of dried milk solids (khoya), sugar, milk, and cardamom powder. Few important factors should be taken care while making homemade Peda.

- Use a heavy and thick bottomed pan so that the Peda mixture does not brown or burn at the bottom.


- If your peda feel sticky, you likely undercooked the mixture. So gather it all together in the kadai and cook for another 2 to 3 minutes at low flame.

- Be sure that you do not overcook the peda mixture or else you will end of making bit chewy and hard.


- If you don’t have a peda maker you can simply use a flat-bottomed bowl or a small steel glass to press them into a thick disc shape.


- Refrigerate leftovers in the fridge in an airtight container for about a week. Peda can be eaten at room temperature or cold

The key for making a perfect peda is the measurements. So do try this recipe for your family and let me know.

Let's check out the Ingredients & recipe to make this delicious instant milk peda. If you like this traditional sweet recipe then please comment down, I would love to read your thoughts!!!!

Recipe details
  • 10  Peda
  • Prep time: 5 Minutes Cook time: 15 Minutes Total time: 20 min
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Ingredients

  • 1 Cup Khoya ( Milk solids)
  • 1/2 Cup Sugar
  • 2 to 3 tbsp of Milk
  • 4 to 5 pistachios or Almond (thinly sliced)
  • 1/2 Tsp Ghee
Instructions

- Grate khoya & add it to a deep bottom kadai.
- Then add sugar and cardamom powder.
- At low flame, mix in the khoya with the sugar well.
- Add 2 to 3 tablespoons milk & mix well. As the sugar melts and the mixture will becomes more liquify.
- Simmer the mixture on low heat & stir continuously.
- Make sure to stir constantly so that the mixture does not get browned or stick to the bottom of the kadai.
- Continue to stir and cook until the mixture thickens & leaves the side of the kadai.
- Once the mixture has thickened and colour is slightly brown then switch off the flame.
- Grease the tray with little ghee and Immediately pour the peda mixture onto a tray or plate. As the mixture is thick so try to spread a bit.
- Allow the peda mixture to cool down to room temperature.
- Grease your palm with ghee, take small portions from the lukewarm peda mixture and roll them into medium size balls.
- Place a few slivered pistachios or almonds on top of each milk peda ball.
- Using peda maker or peda press, gently press each ball to flattened it and give a nice design.
- Then Keep these peda aside at room temperature for atleast few hours and enjoy it later.
Tips
  • Apply some ghee on your hands while forming the round peda balls.
  • Use a heavy and thick bottomed pan so that the Peda mixture does not brown or burn at the bottom.
  • If your peda feel sticky, you likely undercooked the mixture. So gather it all together in the kadai and cook for another 2 to 3 minutes at low flame.
  • Be sure that you do not overcook the peda mixture or else you will end of making bit chewy and hard.
  • If you don’t have a peda maker you can simply use a flat-bottomed bowl or a small steel glass to press them into a thick disc shape.
  • Refrigerate leftovers in the fridge in an airtight container for about a week. Peda can be eaten at room temperature or cold
Manisha Mishra
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