Peda is a soft, rich milk sweet made from cooked khoya and sugar, shaped into small discs with a characteristic thumb indent. Famous as Mathura’s signature sweet, it’s a festive favourite offered during Diwali and Krishna Janmashtami.
Peda at a Glance
| Cuisine | North Indian (UP) |
|---|---|
| Country | India |
| Meal | Dessert |
| Course | Dessert / Festival Sweet |
| Food Type | Vegetarian |
| Difficulty | Easy |
| Preparation | 10 minutes |
| Cooking | 15 minutes |
| Total time | About 45 minutes |
| Servings | 8 |
| Suggested serving | 2 pedas |
Peda Ingredients
- 2 cups khoya, crumbled; 1/2 cup powdered sugar; 1/4 tsp cardamom powder; a few saffron strands soaked in 1 tsp warm milk; chopped pistachios for garnish.
How to Make Peda
- Heat a non-stick pan on low heat; add crumbled khoya and cook, stirring continuously, for 5-7 minutes until it softens and turns slightly glossy.
- Turn off the heat and let it cool for a few minutes, then add powdered sugar, cardamom powder and saffron milk; mix well.
- Return briefly to very low heat for 2-3 minutes, stirring, until the mixture thickens slightly and comes together.
- Remove from heat and let cool until warm enough to handle.
- Take small portions and roll into smooth balls, then flatten slightly between your palms into a classic peda shape.
- Press a small indent in the centre with your thumb, a traditional touch.
- Garnish with chopped pistachios and let cool completely before serving.
Cooking Tips
Cook the khoya on low heat only, as it can scorch quickly on higher heat. Add sugar only after the khoya has cooled slightly, since adding it too hot can make the mixture overly soft and difficult to shape. Shape while the mixture is still warm and pliable, as it firms up on cooling.
Variations
A saffron-and-pistachio kesar peda is a popular festive variation. Chocolate peda, a modern twist, adds cocoa powder to the classic base.
Substitutions
Homemade khoya (made by reducing milk) can substitute for store-bought if unavailable.
What to Serve With Peda
Serve as a festive sweet, especially popular during Diwali and Krishna Janmashtami.
Storage & Reheating
Storage: Keeps refrigerated for up to a week.
Reheating: Not applicable — peda is served at room temperature or chilled.
Peda Nutrition Facts
Nutrition varies with exact ingredients, oil quantity and serving size. Approximate values per serving:
| Calories | 180 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 18 g |
| Fat | 10 g |
Values are estimates for planning purposes and should be treated as approximate.
Potential Nutritional Benefits
A quick festive sweet offering some calcium and protein from milk solids, though rich in sugar, so best enjoyed in moderation.
Age & Serving Guidance
Suitable for older toddlers and children given its soft texture, though the sugar content means it’s best offered only occasionally.
For young children, take particular care with hot food, spice level, piece size, known allergies and individual chewing/swallowing ability.
Allergens & Food Safety
Allergens: Contains dairy (khoya) and nuts (pistachios) if used for garnish.
Use fresh, good-quality khoya and cook briefly on low heat to reduce spoilage risk.
Peda FAQs
Why is my peda too soft to shape?
The mixture may not have cooked long enough after adding sugar; return briefly to low heat until it thickens slightly.
Why is my peda grainy?
This can happen with lower-quality khoya or overcooking; use fresh khoya and cook only briefly on low heat.
Can I make peda without khoya?
Khoya is central to peda’s texture; milk powder mixed with a little ghee and milk can approximate it in a pinch.
How long does peda stay fresh?
Refrigerated, it keeps for up to a week.
What is kesar peda?
It’s a saffron-flavoured variation of peda, often garnished with pistachios for a festive presentation.
Why does peda have an indent in the centre?
It’s a traditional decorative touch, though purely aesthetic and not functional.
Can I make peda ahead of Diwali?
Yes, it stores well refrigerated for about a week, making it convenient to prepare in advance.
Is peda the same as burfi?
They’re similar milk-based sweets, but peda is typically softer and shaped into discs, while burfi is firmer and cut into squares or diamonds.
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