#UTSAV26 Soft, mildly sweet, aromatic peda that melts in a child’s mouth and turns snack time into a happy treat. A rich, traditional Indian sweet that combines three elements: the caramelized flavor of Kunda peda, the creamy texture of mawa, and the nutty crunch of dry fruits. The addition of dry fruits like almonds, cashews, and pistachios provides a rich flavor and a pleasant textural contrast to the smooth peda.Indian sweet that is traditionally .
Start with grating the mawa or crumbling it properly to avoid lumps.
Heat a thick bottom kadhai or a non-stick khadhai. Add 1 tablespoon of ghee to it and transfer the grated mava to it.
Stir the mava continuously on low flame. Cook it until it softens and starts to leave the sides of the kadhai. It takes around 10-12 minutes.
Now add sugar to it and mix it continuously.
Cook it until the mixture becomes thick and leaves the sides of the kadhai. It will take around 10 minutes.
Turn off the flame. Transfer the mixture to a bowl and let it cool.
Add grated pistachios and almonds, saffron to it, and mix well.
Now, grease your palm with ghee. Take a small portion of mixture and give it a round shape. Put a cashew slice on it and press it gently.
Make all the pedas as above. And keep them in a refrigerator for an hour to make them firm.
Homemade mava pedas are ready to enjoy. grated pistachios and almonds , for garnishing.
We can store them in a refrigerator.
Tips–• Store khoya peda in an airtight container in a refrigerator.
• We can store it for 5-6 days.erator for 5-6 days.
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