KHOYA PEDA RECIPE

History

    KHOYA PEDA RECIPE: peda (pronounced [ˈpeːɽaː]) is a sweet from the Indian subcontinent, usually prepared in thick, semi-soft pieces. The main ingredients are khoa, sugar and traditional flavorings, including cardamom seeds, pistachio nuts and saffron. The colour varies from a creamy white to a caramel colour. The word pera is also generically used to mean a blob of any doughy substance, such as flour or khoa.
Origin of peda is credited to the Indian state of Uttar Pradesh, and the variety from the city of Mathura in that state was considered to be the best.^[1] Simultaneously, another origin, practice of Peda making, some unique varieties, and spread of this tradition is attributed to the province of Saurashtra of Gujarat and its centers like Sihor, Rajkot, Palitanaand Bhavnagarl. The tradition and practice of making peda can be traced back to the late 1800s in Sihor
From Uttar Pradesh, the peda has spread to many parts of the Indian subcontinent. It was taken and established in the district of Dharwad in Karnataka state in south India by Ram Ratan Singh from Lucknow, who migrated there in the 1850s.This distinct variety is now famous as the Dharwad pedha. Satari Kandi Peda from Satara is also famous in the western Maharashtra.
 
As with laddoos, pedas are sometimes used as prasadam in religious services.

KHOYA PEDA RECIPE

• Grate khoya with a steel (not iron) grater.Add powdered sugar and mix well.
• Put mixture in a large heavy or nonstick pan.
• Heat first on high for few minutes.
• The on slow till done.
• Make sure to stir continuously, while on heat.
• When mixture thick and gooey, add cardamom.
• Mix well, and take off fire.
• Allow to cool, gently turning occasionally.
• Use cookie moulds, or shape pedas with palms into patty rounds.
• Mix pistachios and cardamom seeds and press a bit on top of each.
• If using moulds, first sprinkle some at bottom.
• Take some mixture and press into mould.
• When set well, invert and carefully, unmould. The pedas are ready to be served.