Paan Mawa Peda Recipe – Authentic Indian Sweet with Rosewater

Last Updated on 2 months by Neha Deshmukh

Paan Mawa Peda Recipe – Authentic Indian Sweet with Rosewater

Hey everyone! If you’re anything like me, you have a serious sweet tooth, and you love a good traditional Indian mithai. Today, I’m sharing a recipe that’s close to my heart – Paan Mawa Peda. These little beauties are fragrant, melt-in-your-mouth delicious, and surprisingly easy to make. I first made these for Diwali a few years ago, and they were a huge hit! Get ready to impress your family and friends with this authentic treat.

Why You’ll Love This Recipe

These Paan Mawa Pedas aren’t just another sweet; they’re an experience. The unique combination of the sweet mawa (khoya), the refreshing paan, and the delicate rosewater creates a flavor profile that’s both comforting and exotic. They’re perfect for festivals, special occasions, or just a little self-care indulgence. Plus, they come together relatively quickly – perfect when you’re craving something homemade but don’t have hours to spend in the kitchen.

Ingredients

Here’s what you’ll need to create these delightful pedas:

• 2 tablespoons milk
• 1 tablespoon rose water
• 2-3 large paan leaves
• 1 cup mawa (khoya) – about 200g
• ½ cup granulated white sugar – about 100g
• Mukhwas, to garnish

Ingredient Notes

Let’s talk ingredients! Getting the right quality makes all the difference.

Paan Leaves: Selecting & Preparing

Paan leaves can vary in quality. Look for fresh, vibrant green leaves that aren’t bruised or damaged. Gently wash them before using. You can find these at Indian grocery stores, and sometimes even Asian markets.

Mawa (Khoya): Types & Quality

Mawa, also known as khoya, is the heart of this recipe. You’ll find different types – chhena mawa (grainy) and chikna mawa (smooth). Chikna mawa is preferred for pedas as it gives a smoother texture, but chhena mawa works too, you might just need to cook it a little longer. Make sure your mawa smells fresh and doesn’t have a sour odor.

Rose Water: Authenticity & Flavor Profile

A good quality rose water is key to that signature fragrance. Look for 100% pure rose water, without any added flavors or preservatives. A little goes a long way, so don’t overdo it!

Sugar: Granulation & Alternatives

Granulated white sugar is traditional, but you can experiment with other options. Fine sugar dissolves quicker, which can be helpful. You could also try using powdered sugar, but reduce the quantity slightly as it’s sweeter.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the paan mixture. In a blender, combine the paan leaves, milk, and rose water. Blend until you have a smooth, green paste. Set this aside – we’ll need it later.
2. Now, take a heavy-bottomed pan and add the mawa. Roast it on medium heat for about 1-2 minutes, stirring constantly. This gets rid of any moisture and brings out the lovely flavor of the mawa.
3. Add the sugar to the pan with the mawa. Continue stirring until the sugar dissolves and everything is well combined.
4. Here comes the magic! Pour in the paan mixture. Reduce the heat to low and start stirring continuously. This is important – we don’t want anything to stick or burn.
5. Keep cooking and stirring for 13-15 minutes. The mixture will start to thicken and pull away from the sides of the pan. It should have a beautiful, molten lava-like consistency. This is when you know it’s ready!
6. Quickly transfer the mixture to a greased plate or a sheet of parchment paper. Spread it out evenly.
7. Let it cool completely. This usually takes about 30-45 minutes.
8. Once cooled, gently shape the mixture into round pedas.
9. Pop them in the refrigerator for about 30 minutes to set properly.
10. Garnish with a sprinkle of mukhwas before serving.

Expert Tips

Here are a few things I’ve learned over the years to help you nail this recipe:

Achieving the Perfect Peda Consistency

The key is patience! Don’t rush the cooking process. The mixture needs to be cooked until it reaches that perfect, non-sticky consistency.

Preventing Sticking During Cooking

A heavy-bottomed pan is your best friend here. And remember, constant stirring is crucial. If you’re worried about sticking, you can lightly grease the pan with a little ghee.

Working with Mawa

Mawa can sometimes be a little dry. If yours seems very dry, you can add a teaspoon of milk to help it come together.

Variations

Want to put your own spin on things? Here are a few ideas:

Vegan Paan Peda Adaptation

Substitute the mawa with a vegan alternative like cashew cream or coconut khoya. You might need to adjust the cooking time slightly.

Gluten-Free Considerations

This recipe is naturally gluten-free! Just double-check that your mukhwas doesn’t contain any gluten ingredients.

Spice Level Adjustment (Cardamom, etc.)

Add a pinch of cardamom powder or a few strands of saffron for an extra layer of flavor. My grandmother always added a tiny bit of nutmeg – it’s delicious!

Festival Adaptations (Holi, Diwali)

For Holi, you can add a tiny bit of food coloring to the paan mixture to make the pedas more vibrant. For Diwali, a generous sprinkle of silver vark (edible silver leaf) adds a festive touch.

Serving Suggestions

These pedas are wonderful on their own with a cup of chai. They also make a beautiful addition to any Indian sweets platter. I love serving them after a hearty meal as a sweet ending.

Storage Instructions

Store the pedas in an airtight container in the refrigerator for up to 5 days. They tend to dry out a bit over time, so enjoy them while they’re fresh!

FAQs

Got questions? I’ve got answers!

What is Mawa and where can I find it?

Mawa, or khoya, is a milk solid commonly used in Indian sweets. You can find it at Indian grocery stores, and sometimes online.

Can I use a different type of sugar in this recipe?

Yes, you can! Fine sugar or powdered sugar will work, but you might need to adjust the quantity slightly.

How do I know when the peda mixture is cooked properly?

The mixture should thicken and pull away from the sides of the pan, resembling a molten lava-like consistency. It shouldn’t be sticky.

What is Mukhwas and can I skip it?

Mukhwas is an Indian after-meal digestive, often containing fennel seeds, anise seeds, and other spices. It adds a lovely flavor and texture, but you can skip it if you don’t have it on hand.

Can I make these pedas ahead of time?

Yes, you can! They’ll keep well in the refrigerator for a few days. Just make sure to store them in an airtight container.

Enjoy making these Paan Mawa Pedas! I hope they bring as much joy to your kitchen as they do to mine. Let me know how they turn out in the comments below!