Mawa Peda (Khoya Peda) – Dassana’s Veg Recipes

Mawa Peda, additionally referred to as Khoya Peda, is a delicate Indian milk candy made by cooking mawa (khoya), milk, sugar and ghee till thick, then shaping the combination into small discs. This recipe is flavored with cardamom and saffron and garnished with pistachios. The added milk provides the peda a delicate, moist texture, whereas calmly cooking the mawa brings a delicate caramelized milk taste. Make this Mawa Peda recipe for Raksha Bandhan, Diwali and different festivals, provide them as prasad or serve them as an after-meal candy.

A Tender Mawa Peda Recipe

This do-it-yourself Mawa Peda is made by first sautéing the khoya in ghee briefly after which cooking it with entire milk and sugar. Because the combination slowly reduces, it develops a lightweight golden coloration and a pleasing caramelized milk taste with out turning into as darkish as Mathura Peda.

A full cup of entire milk provides these pedas a delicate, moist texture, but it surely additionally takes time to scale back. Cook dinner the combination till it turns into thick, begins to depart the edges of the pan and the spatula leaves a transparent path via it. It is going to agency up additional because it cools.

I taste these pedas with cardamom and saffron, although you may pass over the saffron for plain cardamom-flavored Mawa Peda. I hope you get pleasure from making this conventional candy for your loved ones and festive celebrations.

Components You Want

1. Mawa (khoya): Use 250 grams of recent, unsweetened Mawa. Crumble or grate it in order that it cooks evenly. If mawa isn’t available the place you reside, search for it within the refrigerated or frozen part of an Indian grocery retailer, or make it at house.
2. Complete milk: 1 cup (240 ml) of entire milk provides the pedas their delicate and moist texture. Keep away from low-fat or skimmed milk.
3. Sugar: ½ cup (about 100 grams) of granulated sugar provides a balanced sweetness. You’ll be able to modify it barely to style, however including rather more sugar could make the combination softer and take longer to thicken.
4. Ghee: Use 1 tablespoon for cooking the mawa and the remaining ½ tablespoon for greasing the tray.
5. Cardamom powder: A small quantity provides the Mawa Peda its acquainted candy and heat aroma. For the most effective taste, powder the seeds from inexperienced cardamom pods simply earlier than utilizing.
6. Saffron: A pinch of saffron strands add a lightweight saffron taste and pale golden coloration. They’re non-compulsory.
7. Pistachios: Use thinly sliced or finely chopped unsalted pistachios for garnishing. It’s also possible to use sliced almonds, cashews, chironji or pass over the nuts.

When you like sweets made with milk solids, you might also like my Mawa Barfi, Milk Peda, Mawa Modak, Chocolate Barfi and Gujiya recipes.

Make Mawa Peda (Stepwise)

Put together Components & Cook dinner Mawa

Measure 250 grams mawa, 1 cup entire milk, ½ cup sugar, 1½ tablespoons ghee, 1 pinch of saffron strands and ¼ teaspoon cardamom powder. Crumble or grate the mawa. Finely slice or halve just a few unsalted pistachios for the garnish.

Grease a plate or tray with ½ tablespoon of the ghee and set it apart. Preserve a bit of additional ghee for greasing your palms later.

1. Warmth 1 tablespoon ghee in a heavy-bottomed kadai or pan over low warmth.

2. Add the grated or crumbled mawa and blend properly.

3. Start to stir and blend the mawa with the ghee.

4. Cook dinner the mawa for two to three minutes over low warmth, stirring constantly.

5. It is going to soften and start to soften.

Add milk, sugar and flavorings

6. Because it melts, pour in 1 cup entire milk.

7. Combine and stir till the softened mawa combines with the milk. Break up any seen lumps with the spatula.

8. Add ½ cup sugar.

9. Combine properly. The combination will develop into thinner because the sugar dissolves. Add a pinch of saffron strands and blend once more.

10. Simmer the combination over low warmth for about 20 minutes, stirring at common intervals. The milk will step by step scale back and the combination will start to thicken.

11. Add ¼ teaspoon cardamom powder. Combine properly and proceed to prepare dinner.

12. Proceed cooking over low warmth for one more 10 to fifteen minutes. Stir constantly because the combination thickens in order that it doesn’t follow the underside of the pan.

13. The combination is prepared when it turns into thick, begins to depart the edges of the pan and the spatula leaves a transparent path via it.

Swap off the warmth at this stage, because the combination will thicken additional whereas cooling.

Cool & Make Mawa Peda

14. Switch the cooked combination to the greased plate or tray and unfold it calmly. Don’t depart it within the sizzling pan, as it would proceed to prepare dinner and should stick.

Let the combination cool till it’s heat and cozy to deal with. It is going to develop into firmer because it cools.

Grease your palms calmly with ghee. Take a small portion of the combination and roll it right into a clean ball. Press the middle gently along with your thumb or fingertip to make a shallow indentation, as proven within the photograph.

Alternatively, form the combination into small balls and flatten them barely to make the standard peda form.

15. Garnish every mawa peda with halved or sliced pistachios or a pinch of saffron strands. Let the pedas cool fully earlier than transferring them to a container.

Serving Solutions & Storage

Serve Mawa Peda at room temperature as a festive candy or after-meal dessert. It’s also possible to put together it for Diwali, Holi, Raksha Bandhan, Janmashtami or any puja and provide it as prasad.

Since these pedas include recent mawa and milk, retailer them in an hermetic container within the fridge. They hold properly for about 4 to five days. Let refrigerated peda sit at room temperature for 10 to fifteen minutes earlier than serving in order that the feel softens barely.

Dassana’s Recipe Suggestions

1. Use recent mawa: Use recent, unsweetened mawa for the most effective style. The cooking time could differ relying on its moisture content material, so prepare dinner the combination in response to its closing consistency.
2. Select a heavy pan: A heavy-bottomed kadai or pan distributes warmth extra evenly and helps forestall the milk solids from scorching.
3. Preserve the warmth low: Mawa and milk solids can simply follow the underside of the pan. Cook dinner the combination over low warmth and stir often, particularly because it begins to thicken.
4. Don’t over-brown the combination: Cook dinner the combination over low warmth. It could develop a lightweight golden coloration because it cooks, however don’t let it develop into deep brown, as this can change the flavour and coloration of the Mawa Peda.
5. Verify the ultimate consistency: The combination ought to be thick, come collectively and depart the edges of the pan. Whether it is undercooked, the pedas could stay too delicate to form.
6. Cool earlier than shaping: The combination companies because it cools. If it nonetheless feels free, wait a bit longer earlier than shaping as a substitute of including milk powder or one other ingredient.
7. Repair a combination that is still too delicate: Return it to the pan and prepare dinner over low warmth for just a few extra minutes, stirring constantly. Cool it once more earlier than shaping.
8. Don’t overcook: As soon as the combination is thick, begins to depart the edges of the pan and the spatula leaves a transparent path via it, take away it from the warmth. Overcooking could make the pedas dry or crumbly.
9. Make even pedas: Portion the combination with a teaspoon or small cookie scoop earlier than shaping in order that the pedas are comparable in measurement.
10. Scale with care: You’ll be able to double the Mawa Peda recipe, however a bigger batch will take longer to scale back and would require extra frequent stirring.