Oops
Something's not right. Our best minds are on it. You may retry or check back soon.
Mawa Peda
Serves 4
15 mins
61 Kcal
Mawa peda is a very rich and decadent Indian sweet known for its soft, velvety texture that melts right in the mouth. This simple, tasty mawa peda recipe is packed with authentic traditional Indian mithai flavours. The star ingredient in this recipe of mawa peda is the mawa or khoya, which is milk reduced to a thick, creamy consistency that gives the peda its richness. Preparations include gently saut ing mawa in ghee till fragrant and lightly golden. Sugar is added to the mixture, and cardamom powder is sprinkled into the candy at the finish for warmth. Once cooled slightly, the mixture is shaped into small round pedas and slivers of almonds or pistachios are used as a garnish. This creates a truly perfectly textured sweet that is smooth, a little grainy, and utterly irresistible. This mawa peda is quick to make and does not require elaborate ingredients, making it apt for occasions like Diwali, Raksha Bandhan, or weddings. Mawa peda could be that versatile dessert item customised with saffron strands, rose water, or even a hint of cocoa. Whether it is guests or some sweet personal indulgence, this mawa peda is the most delicious and comes to your table with an all-encompassing tradition. With classic flavour and easy preparation, this mawa peda recipe is a delight that cannot be missed with an authentic desire for Indian sweets.
Ingredients required for Mawa Peda
- 250 gms khoya
- 100 gms sugar
- 1/4 tsp cardamom powder
- Pista
Cooking steps for Mawa Peda
- 1Mawa peda is the quintessential Indian sweet, one that if you taste it once, there's no looking back!
- 2Start this incredibly tasty recipe of mawa peda by preparing a sugar syrup with 100 grams of sugar and ¼ cup of water in a heavy-bottomed pan over medium heat.
- 3Stir occasionally until it reaches a two-string consistency, where pinching a drop between your fingers forms two thin threads.
- 4Reduce the heat and add 250 grams of mawa (khoya), the key to that melt-in-your-mouth texture, along with ¼ teaspoon of cardamom powder for a subtle aromatic boost.
- 5Stir continuously to avoid burning, cooking until the mixture thickens and pulls away from the sides of the pan.
- 6Remove from heat and let it cool slightly until manageable but still pliable.
- 7Knead the mixture with your hands to achieve a smooth, velvety consistency.
- 8Scoop small portions, roll them into balls, and flatten slightly to create the classic peda shape.
- 9Top each peda with slivers of pistachios for a nutty crunch and an elegant finish.
- 10Serve mawa peda immediately or store in the fridge for up to a week, savoring their creamy richness and just-right sweetness.
- 11Perfect for gifting or adding a festive touch to your celebrations, mawa pedas are a timeless dessert that never fails to impress.