Mawa Peda (Khoya Peda)

Steps

1. 1

   Crumble or grate the mawa finely so that there are no large lumps. Lightly grease a plate or tray with ½ tablespoon ghee and set aside.

2. 2

   Heat the remaining 1 tablespoon ghee in a heavy-bottomed pan or kadai over low heat.

3. 3

   Add the mawa and cook for 2 to 3 minutes, stirring continuously, until it softens and begins to melt.

4. 4

   Pour in the milk and stir well until the softened mawa combines evenly with it. Break up any remaining lumps with the spatula.

5. 5

   Add the sugar and mix well. The mixture will become thinner as the sugar dissolves.

6. 6

   Add the saffron strands and stir to combine.

7. 7

   Simmer the mixture over low heat for about 20 minutes, stirring at regular intervals. The milk will gradually reduce and the mixture will begin to thicken.

8. 8

   Add the cardamom powder and mix well.

9. 9

   Continue cooking over low heat for another 10 to 15 minutes. Stir continuously as the mixture thickens so that it does not stick to the bottom of the pan.

10. 10

    The mixture is ready when it becomes thick, begins to leave the sides of the pan and the spatula leaves a clear trail through it. The exact cooking time may vary depending on the moisture in the mawa, the size of the pan and the intensity of the heat.

11. 11

    Immediately transfer the mixture to the greased plate or tray. It will continue to thicken as it cools.

12. 12

    Let the mixture cool until it is warm and comfortable to handle.

13. 13

    Lightly grease your palms with ghee. Take a small portion of the mixture and roll it into a smooth ball. Press the center gently with your thumb or fingertip to make a shallow indentation.

14. 14

    Alternatively, shape the mixture into small balls and flatten them slightly to make the traditional peda shape.

15. 15

    Garnish the pedas with sliced pistachios or saffron strands. Let them cool completely before serving or storing.

16. 16

    Serve Mawa Peda at room temperature as a festive sweet or dessert. You can also offer the pedas as prasad during puja and festivals.

17. 17

    Refrigerate the pedas in an airtight container and use them within 4 to 5 days.