Peda recipe | How to make peda recipe step by step
Introduction to Peda recipe
Peda recipe is a famous Indian desert or sweet also served as Prasad in religious services. Peda recipe is usually prepared in the form of thick and semi-soft pieces. It mainly prepares from khoya, sugar and traditional flavoring of cardamom seeds, crushed pistachio nuts, and saffron. Its color varies from creamy white to caramel flavor color. Peda word usually means a substance of sphere shape that is doughy in its consistency made up of such as flour or khoya. It usually came from the Indian subcontinent.
Peda recipe originated from Mathura, Uttar Pradesh, India. Mathura is the old name of present Uttar Pradesh and Peda made there is known as the Mathura Peda that is the characteristic variety from the city. From Uttar Pradesh, Peda is sent to several regions of the subcontinent. Thakur Ram Ratan Singh introduced Peda in Karnataka (old-name; Dharwad) when he migrated there in the 1850s. This variety of Peda is famous as Dharwad Peda. So, Peda is usually sweet, prepare from many things as Kesar and khoya, etc. chocolate Peda variation from the traditional Peda prepare from biscuits, cocoa powder, milk powder, sugar, walnuts, crushed pistachio nuts, chocolate sauce, and caster sugar. In this article, the discussion will be about the recipe for traditional Peda along with its nutritional value.
Ingredients Peda recipe
The preparation time for this recipe is about 5 minutes including the 10 minutes of cook-time resulting in the total time of 15 minutes. The main ingredients for making the Peda are khoya and sugar. The other ingredients including these main ingredients along with their measured quantities are as follow:
- 400 gram of grated khoya or two cups of tightly packed grated khoya
- 1 cup of sugar or add as you desire according to your requirement
- 1 teaspoon of cardamom powder
- 4 to 7 tablespoons of milk
- 8 to 9 pistachios or almonds in a crushed or thinly sliced form
Directions for the procedure of Peda recipe
Peda recipe is sweet and too delicious. The recipe for Peda along with the instructions and tips are:
1) First of all, crumble or grate the whole of 400 g khoya. Take a Kadai or pan and put the khoya into it. There will also be the need for 1 cup of tightly packed grated khoya. Khoya can also be prepared at home or can be brought from the store in the form of instant khoya.
2) Add the 1 cup of sugar and the 1 teaspoon of cardamom powder into the pan containing khoya. Then, turn on the flame and place the pan on the stove and keep the flame on the low level.
3) Then mix the sugar with the khoya properly. Keep stirring the khoya and add 4 to 7 milk into the khoya. Stir and mix well.
4) When the sugar will start melting and you can see it. Then, the mixture will start getting thickening and attain consistency.
5) Keep on stirring the khoya mixture and simmer the Peda mixture at times. Keep on stirring the khoya mixture especially from the bottom of the pan so that the Peda mixture doesn’t get browned or burned from the bottom.
6) So, Stir with intervals and after some time the mixture will start boiling.
7) Keep stirring the mixture continuously until it gets thickening and leaves the sides of the pan.
8) Then pour the whole Peda mixture into the plate or tray. The Peda mixture will be in the molten state but thick. So, don’t overcook the mixture as the Pedas will get chewy.
9) Then, leave it on a side to attain room temperature.
10) After that, take a small proportion of the Peda mixture and starts making small balls.
11) Then place the crushed or sliced almonds and pistachios on each Peda ball.
12) After placing the nuts on the top, press the Pedas from the top either with your hand or Peda maker.
13) We can store Peda at room temperature for a few hours and then they can serve.
Servings of Peda recipe
This recipe has a serving size of about 24 Pedas.
Nutritional value of Peda recipe
The energy budget for per 100 g of Peda is 409 kcal along with 23.7 g fat, 49.1 g carbohydrates and 12.78 g of proteins.