Last Updated on 4 months by Neha Deshmukh

Khoya Pedas Recipe – Easy Indian Sweet with Almond & Ghee

Introduction

Oh, pedas! These little milk sweets hold such a special place in my heart. I remember helping my grandmother make them during Diwali, the aroma of khoya and ghee filling the entire house. It’s a scent that instantly takes me back to childhood. Today, I’m sharing my go-to khoya peda recipe – it’s surprisingly easy, and the results are always melt-in-your-mouth delicious. Perfect for festivals, celebrations, or just a sweet treat with your evening chai!

Why You’ll Love This Recipe

This khoya peda recipe is a winner for so many reasons. It’s relatively quick to make (under 30 minutes!), uses simple ingredients you can easily find, and requires no complicated techniques. Plus, the combination of rich khoya, fragrant cardamom, and crunchy almonds is simply divine. It’s a classic Indian sweet that’s guaranteed to impress!

Ingredients

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

• 1 cup grated khoya/mawa (approx. 200g)
• 1 cup ground almond (approx. 100g)
• ½ – ¾ cup sugar (approx. 100-150g) – adjust to your sweetness preference
• ¼ cup milk (approx. 60ml)
• 2 tablespoons ghee (approx. 30ml)
• ½ teaspoon cardamom powder
• Pinch of salt

Ingredient Notes

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

Khoya/Mawa: Understanding Different Types & Quality

Khoya, also known as mawa, is the star of the show. You’ll find different types – fresh, frozen, and dried. Fresh is best, if you can get it! Frozen works well too, just thaw it completely before using. Dried khoya needs to be rehydrated with a little milk. Look for khoya that smells fresh and doesn’t have a sour odor.

Ground Almond: Using Blanched vs. Unblanched Almonds

I prefer using blanched almonds (skins removed) for a smoother texture and lighter color. But unblanched almonds work just fine too – they’ll give the pedas a slightly rustic look. You can buy almond flour or grind your own. If grinding, pulse in a food processor until finely ground, but be careful not to over-process into almond butter!

Ghee: The Importance of Quality Ghee in Indian Sweets

Ghee is essential for that authentic Indian sweet flavor. Use good quality ghee – it really shines through. Homemade is wonderful if you have the time, but a good store-bought brand will work perfectly.

Cardamom: Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best. The aroma is so much more vibrant! If you’re using store-bought powder, make sure it’s relatively fresh. A little goes a long way, so don’t overdo it.

Regional Variations in Pedas

Pedas come in so many variations across India! Some regions add saffron for a beautiful color and flavor. Others incorporate pistachios or cashews. You’ll find variations in sweetness levels and textures too. This recipe is a fairly standard North Indian style, but feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a heavy-bottomed skillet (cast iron is ideal!), combine the grated khoya and milk. Place it over medium heat.
2. Now, the important part: stir continuously! You want to prevent the khoya from sticking and burning. Keep stirring until the mixture becomes smooth and comes together.
3. Add the sugar, ground almond, ghee, cardamom powder, and a pinch of salt.
4. Continue stirring – and I mean continuously – for about 15-20 minutes. This is where your arm gets a workout! The mixture will gradually thicken and start to form a dough.
5. To check if it’s ready, take a small portion of the dough and roll it into a ball. If it holds its shape without sticking to your hands, it’s done!
6. Transfer the dough to a plate and let it cool slightly – just enough so you can handle it comfortably.
7. While the dough is still warm, shape it into small balls.
8. Gently press each ball with a glass or a cookie press to create designs. I love adding a single almond piece to the center for a pretty touch.
9. Let the pedas cool completely for about an hour to set.

Expert Tips

Here are a few things I’ve learned over the years to make the perfect pedas:

Achieving the Perfect Dough Consistency

The dough should be soft but not sticky. If it’s too sticky, cook it for a few more minutes. If it’s too dry, add a teaspoon of milk at a time.

Preventing Pedas from Sticking

A heavy-bottomed skillet is your best friend here. And remember, constant stirring is key! A little ghee on your hands can also help when shaping the pedas.

Tips for Shaping Beautiful Pedas

Don’t worry about making them perfect! A little imperfection adds to the charm. Using a glass or cookie press helps create neat shapes, but you can also just use your hands.

Variations

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

Vegan Khoya Pedas (Using Plant-Based Alternatives)

You can use vegan khoya alternatives made from cashew or almond. The texture will be slightly different, but still delicious!

Gluten-Free Khoya Pedas

This recipe is naturally gluten-free! Just double-check that your ghee and cardamom powder are certified gluten-free if you have a severe allergy.

Adjusting Sweetness Level

I like my pedas moderately sweet, but you can adjust the sugar to your liking. Start with ½ cup and add more if needed.

Festival Adaptations (Diwali, Holi, etc.)

During Diwali, I love adding a few strands of saffron to the pedas for a festive touch. For Holi, you could add a tiny bit of food coloring to make them vibrant!

Serving Suggestions

Khoya pedas are wonderful on their own with a cup of chai. They also make a lovely addition to a festive platter or a sweet treat after a meal. My family loves them with a glass of warm milk before bedtime.

Storage Instructions

Store the cooled pedas in an airtight container at room temperature for up to 3-4 days. You can also refrigerate them for up to a week, but they might become slightly firmer.

FAQs

Let’s answer some common questions:

How do I know when the khoya peda dough is cooked properly?

The dough should come together and form a ball without sticking to your hands. It will also have a slightly golden color.

Can I make khoya pedas ahead of time?

Yes, you can make the dough a day ahead and store it in the refrigerator. Shape the pedas just before serving.

What is the best way to store khoya pedas to keep them soft?

Store them in an airtight container at room temperature. Adding a small piece of butter or ghee to the container can help keep them moist.

Can I use a different type of nut instead of almonds?

Absolutely! Pistachios, cashews, or walnuts would all be delicious.

My pedas are too soft, what did I do wrong?

You likely didn’t cook the dough long enough. Cook it for a few more minutes, stirring constantly, until it thickens up.