Peda (pronounced [ˈpeːɽa]) or Pera is a sweet dish hailing from the Indian subcontinent. It originated from Mathura, Uttar Pradesh, India.
Usually prepared in thick, semi-soft pieces, its main ingredients are khoa, sugar, and traditional flavorings including cardamom seeds, pistachio nuts, and saffron.
Homemade Pendas
Peda (pronounced [ˈpeːɽa]) or Pera is a sweet dish hailing from the Indian subcontinent. It originated from Mathura, Uttar Pradesh, India.
Ingredients
- 1 cup condensed milk (sweetened 397grams)
- 1 cup milk powder
- 2 tablespoon(tbsp) ghee/clarified butter
- 2 tablespoon(tbsp) warm milk
- 1 tablespoon(tbsp) Cardamom/Elachi
- Saffron strands
Instructions
- Soak saffron strands in warm milk and set it aside
- Heat ghee/clarified butter in a non stick pan on low heat. Once ghee has melted add the condensed milk and mix. Allow it to cook on low heat till the condensed milk starts to boil.
- Add milk powder to the condensed milk mixture and stir constantly to break all lumps if formed. Continue stirring to get a smooth texture.
- When the mixture is of thick consistency, add the elachi and the saffron infused milk and keep stirring. After that the mixture will start to loosen, keep stirring till it thickens.
- Once the mixture thickens and starts to separate from the sides of the pan, take a pinch a small ball of the mixture and try to roll into a ball (careful the mix will be hot) If you are able to roll into small balls and the mixture doesnt stick on your fingers and hand, the mixture is ready and can be taken off the heat. If the mixture sticks on your hand cook for another 2 - 3 minutes
- Once the desired consistency is perfect, remove from the heat and allow to cool for a while. Then take small ball roll into penda shapes. If the mixture sticks while rolling in your hand, rub some ghee on your palm and then roll into pendas
- Once rolled, you can use any desired stamp and garnish with pistachio and powdered elachi.
