Peda is a an Indian sweet which traces its origin ages ago in ancient times. Prepared primarily in the state of Uttar Pradesh, the Peda has spread to many parts of the Indian subcontinent. A large of variety of Peda is served on almost all Indian festivals and occassions
- 1 tsp semi crushed Cardamom Seeds
- 1/2 kg soft white Khoya
- 1 tbsp slivered or crushed Pistachios
- 1/2 tsp Cardamom Powder
- 2-1/2 cups powdered Sugar
- Take a steel grater and grate khoya. Be careful for not to use iron grater.
- Add powdered sugar to it and mix well.
- Take a nonstick pan and put the mixture into it.
- Heat the mixture on high flame for few minutes and then lower the flame.
- Be careful to stir continuously, while the pan is on heat.
- Add cardamom when the mixture gets thick and gooey.
- Mix it well and take the pan off from fire.
- Allow it to cool with occasionally gentle turning .
- Shape pedas with palms into patty rounds. You can also use cookie moulds for this purpose.
- Take pistachios and cardamom seeds and mix them well.
- Press a bit of this mixture on top of each peda.
- In case you are using moulds, first sprinkle the mixture of some pistachios and cardamom seeds at bottom.
- Take some peda mixture and press into mould.
- When set well, invert and carefully, unmould.
- Delectable Pedas are ready to be served.