A classic Indian sweet fudge made with khoya , sugar and cardamom. This recipe is perfect for festivals, poojas or gifting, these melt-in-the-mouth chocolates reinvent “peda” with simple ingredients and no fuss.
Ingredients:
- 250g khoya
- 1/2 cup powdered sugar (adjust to taste)
- 3 tablespoons whole milk
- 1/2 tsp Green cardamom powder
- A pinch of saffron strands
- 1 teaspoon ghee
- Almond , pistachio for garnish
Equipments:
- Heavy bottom nonstick pan or kadhai
- Spatula
- Mixing bowl
- Peda Mold/Stamp (Optional)
Method:
- Heat the pan on low heat and add the khoya. Stir for 2-3 minutes continuously until it is soft .
- Add ghee and mix well. This prevents sticking and gives a shiny finish.
- Stir in powdered sugar and combine .
- Pour in hot milk and saffron milk. Stir on low flame - this prevents burning and also ensures cooking.
- Remove from heat.
- Transfer to a grease plate and let it cool until you can handle it comfortably.
- Divide into 12-14 equal parts. Turn each piece into a ball and gently pinch it into the disk.
- Press the peda into mold or stamp on top, or simply decorate with nuts.
Tips and Variety:
- For saffron peda, raise the saffron to a generous pinch and add 1 tablespoon condensed milk.
- For an instant version, use 1 cup milk powder + 2 tablespoons full fat milk.
- For chocolate peda, mix 1 teaspoon cocoa powder .
- Use a silicone mold for the same shape and smooth release.
