Peda is a delicious Indian sweet originated from Mathura, Uttar Pradesh, India. It is made of dried milk solids (khoya or mawa), milk and sugar and flavored with cardamom and saffron.
1 cup milk powder (about 300g)
1 cup milk
75 g / sugar - preferably jaggery or palm sugar
4 oz/100 ghee/ butter
about ¼ tsp cardamom powder (or to taste)
pistachios and/ or almonds to decorate (soak in the water for 6h)
For: Kashmiri Peda/ Kesar Peda
Add a pinch of Saffron while milk is boiling
How to make Peda:
Bring milk to a boil, add sugar and ghee/butter. Stir the milk till sugar is dissolved. (Add saffron for kessar peda)
Keep the mix gently bubbling for 6-7 minutes. Low the heat, let it simmer and slowly add milk powder. Mix well and stir for 2-3 minutes.
Add cardamom powder and stir well. The mix should have come away from the side of the pan and become a solid lump by now. Leave it to cool for 5 minutes.
When the mixture is cool, make small balls, then roll slowly in a hand and flatten on something like a cutting board. Put half of pistachio on the top. You can use a special Penda stamper to impress leaf, floral or star patterns on the sweets. Leave to cool and set.