Last Updated on 4 months by Neha Deshmukh

Mawa Peda Recipe – Gulkand & Thandai Flavored Indian Sweet

Introduction

Oh, Mawa Pedas! These little melt-in-your-mouth sweets hold such a special place in my heart. I remember helping my nani (grandmother) make these during festival season, the aroma of warm mawa and fragrant spices filling the entire house. This recipe takes that classic comfort to another level with the delightful addition of thandai and a sweet surprise of gulkand inside. It’s a little bit of effort, but trust me, every bite is worth it! You’ll be making these again and again, I promise.

Why You’ll Love This Recipe

This isn’t your average mawa peda recipe. We’re infusing the rich, milky goodness of mawa with the cooling flavors of thandai – a traditional Indian summer drink – and then hiding a pocket of sweet, floral gulkand inside. It’s a beautiful balance of textures and tastes, perfect for gifting or simply indulging yourself. Plus, they look absolutely gorgeous with a sprinkle of saffron and rose petals!

Ingredients

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

• 250 grams mawa (khoya)
• 2 tablespoons thandai powder
• 100 grams granulated white sugar
• 2 tablespoons whole milk
• 6 teaspoons gulkand

Ingredient Notes

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

Mawa (Khoya): Types and Quality

Mawa, also known as khoya, is the star of the show. You’ll find different types – chhena mawa (made from cottage cheese) and dehydrated mawa (more commonly available). I prefer using dehydrated mawa for pedas as it gives a richer, more authentic flavor. Look for good quality mawa that isn’t sour or grainy.

Thandai Powder: Homemade vs. Store-Bought & Flavor Profiles

Thandai powder is a blend of nuts, seeds, and spices. You can absolutely make your own (and it’s amazing when you do!), but a good quality store-bought version works perfectly well. The flavor profile can vary – some are more cardamom-forward, others more almond-y. Adjust the amount to your liking!

Gulkand: The Rose Petal Preserve – Origin & Benefits

Gulkand is a sweet preserve made from rose petals and sugar. It’s traditionally used in Ayurveda for its cooling properties. It adds a beautiful floral aroma and a burst of sweetness to the pedas. You can find it at Indian grocery stores or online.

Sugar: Adjusting Sweetness Levels

I’ve used 100 grams of sugar in this recipe, which gives a nice level of sweetness. Feel free to adjust it based on your preference. If you like things a little less sweet, reduce it to 80 grams.

Milk: Full Fat vs. Low Fat – Impact on Texture

I recommend using full-fat milk for the best texture. It helps create a richer, smoother peda. While low-fat milk can be used, the pedas might be slightly drier.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, take your mawa and roast it in a pan on medium heat for 2-3 minutes. You want it to become soft and slightly liquified. Keep stirring to prevent it from sticking.
2. Now, add the thandai powder and sugar to the pan. Mix well to combine everything with the mawa.
3. Pour in the milk and continue to cook on low heat for about 15 minutes. This is where the patience comes in! Keep stirring constantly. The mixture will start to thicken and eventually leave the sides of the pan. This is how you know it’s ready.
4. Transfer the mixture to a tray lined with parchment paper. Let it cool for about 30 minutes, until it’s firm enough to handle.
5. Once cooled, take about 25g of the mixture and shape it into a ball. Gently create a small indentation in the center.
6. Fill the indentation with about ½ teaspoon of gulkand. Carefully seal the edges to enclose the gulkand.
7. You can either flatten the peda into a traditional disc shape or press it into a mooncake mold for a more decorative look. I love using molds – they make the pedas look so elegant!
8. Finally, garnish with a few dried rose petals and a couple of saffron strands.

Expert Tips

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

Achieving the Perfect Peda Texture

The key to a soft, melt-in-your-mouth texture is to cook the mawa mixture long enough. Don’t rush this step! It should be completely smooth and leave the sides of the pan.

Preventing Pedas from Cracking

If your pedas are cracking, it could be because the mixture is too dry. Add a teaspoon of milk at a time until it reaches the right consistency.

Working with Mawa: Tips for Easy Handling

Mawa can be sticky! Lightly grease your hands with ghee or oil to prevent it from sticking while shaping the pedas.

Infusing Thandai Flavor Effectively

Don’t be shy with the thandai powder! You want to really taste that lovely flavor. You can also add a pinch of cardamom powder for an extra aromatic boost.

Variations

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

Vegan Mawa Peda (Using Plant-Based Alternatives)

For a vegan version, you can use cashew-based mawa or a combination of coconut cream and almond flour. It won’t be exactly the same, but it’s a delicious alternative!

Gluten-Free Mawa Peda (Naturally Gluten-Free)

Good news! This recipe is naturally gluten-free. Just double-check that your thandai powder doesn’t contain any hidden gluten ingredients.

Spice Level: Adjusting Thandai Powder for Heat

Some thandai powders have a bit of a kick from black pepper. If you prefer a milder flavor, use a milder thandai powder or reduce the amount slightly.

Festival Adaptations: Holi, Diwali, and Special Occasions

These pedas are perfect for any celebration! For Holi, you can add a pinch of edible color to the mixture. For Diwali, you can decorate them with silver leaf (vark).

Different Filling Options: Pistachio, Cardamom, or Almond Paste

Don’t like gulkand? No problem! Try filling them with a paste made from pistachios, cardamom, or almonds. My friend, Priya, swears by the cardamom filling – it’s divine!

Serving Suggestions

Mawa pedas are best enjoyed with a cup of chai or a glass of cold milk. They also make a beautiful addition to any Indian sweets platter.

Storage Instructions

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

FAQs

Let’s answer some common questions:

What is Mawa (Khoya) 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 or online.

Can I make Mawa Peda without a non-stick pan?

It’s definitely easier with a non-stick pan, but you can use a regular pan. Just make sure to stir constantly and grease the pan well to prevent sticking.

How do I know when the Mawa Peda mixture is cooked enough?

The mixture is cooked enough when it becomes smooth, thickens considerably, and starts to leave the sides of the pan.

What is Gulkand and can I substitute it with anything else?

Gulkand is a sweet preserve made from rose petals. If you can’t find it, you can try using rose syrup, but the flavor won’t be quite the same.

How long can I store Mawa Pedas and what’s the best way to keep them fresh?

You can store them at room temperature for up to 3 days or in the refrigerator for up to a week. Keep them in an airtight container.

Can I freeze Mawa Pedas?

Yes, you can freeze them! Place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container. They’ll keep for up to a month.