पेडा (Milk Peda)

About This Recipe

Ingredients

• 1
  2 cups (≈250 g), gratedKhoya / Mawa

  Reduced milk solids—the core of peda

• 2
  ¾ cup (≈75 g)Powdered sugar

  Blends smoothly without graininess

• 3
  2 Tbsp + extra for greasingGhee

  Prevents sticking and adds aroma

• 4
  ½ tspCardamom powder

  Classic peda fragrance

• 5
  Pinch, soaked in 1 Tbsp warm milkSaffron strands (optional)

  Gives subtle colour and luxe aroma

• 6
  1 Tbsp (for garnish)Pistachios or almonds, slivered

  Adds festive crunch and colour

Instructions

1. 1
   Heat a non-stick pan on low; add ghee and crumbled khoya. Stir constantly until khoya softens and turns creamier (about 5 min).
2. 2
   Mix in powdered sugar. The mixture will loosen, then thicken again. Cook 6–8 min, stirring, until it leaves the pan sides and forms a soft mass.
3. 3
   Stir in cardamom powder and saffron milk (if using). Cook 1 min more; remove from heat.
4. 4
   Transfer mixture to a greased plate. Cool 10 min until warm but touch-safe.
5. 5
   Grease palms with ghee. Pinch tablespoon portions, roll into smooth balls, then flatten gently to classic peda shape.
6. 6
   Press a slivered pistachio or almond atop each peda for decoration.
7. 7
   Let pedas set at room temperature 30 min. Store in an airtight container up to 7 days (refrigerate in warm climates).