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[Based on 5 users]
Author vahchef Yield No Value
Published Sep 11, 2007 Cooking Time 1 hour
Recipe Type Desserts/Sweets Preparation Time 30 min
Ingredient Other Standing Time 1 hour

Recipe of Peda

Ingredient Name Quantity Unit
Cardamom Powder 1/2 Teaspoons
Slivered Or Crushed Pistachios 1 Tablespoons
Soft White Khoya 500 Grams
(approx.300gms) Sugar Powdered 2 1/2 Cup
Cardamom Seeds Semi Crushed 1 Teaspoons


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

Recipe Tips

Above is the basic recipe. Any colour ( yellow, orange, green, cochineal), essence (pineapple, orange, pista, chocolate), topping (almonds, walnuts, cashews), can be added.
Posted Sep 11, 2007

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amita Jun 12, 2009
thanku for this recipe.can you give the recipe of agra ka petha?
thank you.

Pooja May 13, 2009
Instead of Khoya you can also use condensed milk. and we do it microwave also it is very easy. Takes only 5-10 mins

Harshita Oct 28, 2008
instead of using Khoya as not available fresh Paneer can be used......just squezee all the water and knead it like a dough with powdered sugar ,saffron, caradman powder and serve with the garnishing of Pistacheos

Kamakshi Gopal Oct 27, 2008
I'll make the dish and let u know. I've been watching yr video demos and I think u r the best chef and I appreciate your motto "Inspiring to cook". Keep up the good job, chef!

Renu Oct 27, 2008
I am in australia and we don't get to buy khoya. Is there any other option of making peda or a way to make khoya.

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