Khoya Peda Recipe – Easy Indian Sweet with Pistachios & Cardamom

Last Updated on 4 months by Neha Deshmukh

Khoya Peda Recipe – Easy Indian Sweet with Pistachios & Cardamom

Hey everyone! If you’re looking for a classic Indian sweet that’s surprisingly easy to make, you’ve come to the right place. Khoya peda is one of those treats that instantly transports me back to my childhood – the aroma of cardamom and ghee filling the kitchen during festivals. It’s a simple recipe, but the results are so rewarding. Let’s get started!

Why You’ll Love This Recipe

This khoya peda recipe is perfect for so many reasons. It requires just a handful of ingredients, comes together in under 20 minutes, and is seriously delicious. Plus, it’s a fantastic way to impress your family and friends with a traditional Indian sweet without spending hours in the kitchen. Honestly, once you try making these, you’ll want to make them for every celebration!

Ingredients

Here’s what you’ll need to make these melt-in-your-mouth pedas:

• 1 cup khoya (homemade or store-bought) – about 200g
• ?? cup sugar – about 100-120g (adjust to your sweetness preference)
• ?? teaspoon cardamom powder – about ½ – ¾ tsp
• 2-3 tablespoons milk – about 30-45ml
• As needed pistachios or almonds (slivered) – about 2 tablespoons for garnish

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

• Khoya: This is the star of the show! Khoya, also known as mawa, is essentially reduced milk solids. You can find it at most Indian grocery stores. There are different types – chikna khoya is softer and richer, while daara khoya is drier. Either works, but you might need a touch more milk if using daara khoya. I’ve definitely made pedas in a pinch with homemade khoya too – it’s a bit more work, but so worth it for the flavour!
• Sugar: I prefer using regular granulated sugar, but you can experiment with powdered sugar for a smoother texture.
• Cardamom: Freshly ground cardamom is always best. The aroma is incredible! If you’re using pre-ground cardamom, make sure it’s relatively fresh – it loses its potency quickly.
• Pistachios/Almonds: Slivered pistachios are traditional, but almonds add a lovely flavour too. Feel free to use a mix, or even add a few chopped cashews for extra crunch! My grandma always used a mix of almonds and pistachios, and it’s a tradition I’ve carried on.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grate the khoya. This helps it melt evenly. If your khoya is very firm, you can crumble it instead.
2. In a heavy-bottomed pan, combine the grated khoya, sugar, cardamom powder, and milk.
3. Now, the important part: cook the mixture on low heat. Stir constantly! This prevents sticking and ensures everything melts together beautifully.
4. Keep stirring until the mixture thickens and starts to come together, pulling away from the sides of the pan. This usually takes about 8-10 minutes. You’ll know it’s ready when it looks glossy and slightly grainy.
5. Transfer the thickened mixture to a greased tray or plate and let it cool to room temperature.
6. Once cooled, take a small portion of the mixture (about a tablespoon) and roll it into a smooth ball.
7. Gently flatten each ball slightly and press slivered pistachios or almonds on top.
8. Let the pedas set at room temperature for about 30 minutes, or refrigerate for faster setting. And that’s it!

Expert Tips

Want to make sure your pedas turn out perfect every time? Here are a few tips:

• Heavy-Bottomed Pan is Key: Seriously, don’t skip this! It prevents the khoya from burning.
• Constant Stirring: I can’t stress this enough. It’s a workout for your arm, but it’s worth it!
• Consistency is Everything: The mixture should be thick enough to hold its shape, but not dry. If it’s too dry, add a teaspoon of milk at a time.
• Grease Your Hands: Lightly grease your palms with ghee or butter to prevent the mixture from sticking when rolling the pedas.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the khoya with a plant-based alternative like cashew cream or coconut khoya. You might need to adjust the amount of milk.
• Sugar-Free Option: Use a sugar substitute like erythritol or stevia.
• Spice Level: Add a pinch of saffron strands to the mixture for a beautiful colour and delicate flavour. My aunt always adds a tiny bit of nutmeg too!
• Festival Adaptations: During Diwali, I like to add a tiny bit of edible silver leaf (varak) to the pedas for a festive touch. For Holi, you could add a pinch of colour to the mixture!

Serving Suggestions

Khoya pedas are delicious on their own, but they’re also lovely with a cup of chai or a glass of warm milk. They’re perfect for gifting too – package them up in a pretty box for a thoughtful treat.

Storage Instructions

Store khoya pedas in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

FAQs

Let’s answer some common questions:

1. What is Khoya and where can I find it?

Khoya is reduced milk solids, a key ingredient in many Indian sweets. You can find it at Indian grocery stores, or sometimes in the international aisle of larger supermarkets.

2. Can I make Khoya Peda without a heavy-bottomed pan?

It’s not ideal, but you can try. Just be extra careful to stir constantly and keep the heat very low to prevent burning.

3. How do I know when the Khoya mixture has reached the correct consistency?

The mixture should be thick, glossy, and start to pull away from the sides of the pan. It should also be slightly grainy.

4. Can I add other nuts like cashews to the pedas?

Absolutely! Feel free to experiment with different nuts.

5. How long do Khoya Pedas stay fresh?

They stay fresh at room temperature for up to 3 days, or in the refrigerator for up to a week.

6. Can I microwave Khoya Peda instead of cooking on the stovetop?

I don’t recommend it. It’s very difficult to get the right consistency in the microwave, and the pedas might end up too soft or rubbery.

Enjoy making these delicious Khoya Pedas! I hope this recipe brings a little sweetness to your day. Let me know how they turn out in the comments below!