This peda is naturally sweetened with jaggery and gets a beautiful light brown color along with a rich, earthy flavor. You can make it with milk powder or khoya. It's a delightful Indian sweet that's perfect for festivals or special occasions. The process is simple, and the result is a melt-in-your-mouth treat that everyone will love.
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In a small pan, add 1 tablespoon of water and the grated jaggery.
Heat on low flame just until the jaggery melts.
Do not let it boil. Once melted, strain to remove impurities if needed and set aside.
In a separate non-stick pan, heat ghee on low flame.
Add the milk powder (or khoya) and roast it for 6 to 8 minutes while stirring constantly.
The mixture should turn light golden brown and release a nice aroma.
Turn off the heat and allow the milk powder mixture to cool for 1 to 2 minutes.
Add the melted jaggery and mix quickly until everything is well combined.
Add cardamom powder and stir well.
If the mixture feels dry or crumbly, add a little warm milk to bring it together.
Once the mixture is warm (not hot), grease your hands with ghee.
Take small portions and shape into pedas (flattened discs).
Press chopped nuts on top for garnish.
Allow them to cool and set at room temperature for about 1 hour.
Use fine milk powder or fresh khoya for best results.
Do not overheat jaggery or it may crystallize.
You can add a pinch of dry ginger powder or nutmeg for extra flavor.
Can I use khoya instead of milk powder?
Yes, you can use 1 cup of crumbled khoya instead of milk powder for a richer flavor.
How do I prevent jaggery from crystallizing?
Avoid overheating the jaggery. Melt it on low flame and do not let it boil.
Can I make this recipe vegan?
Yes, you can replace ghee with a plant-based alternative and use a non-dairy milk powder.
How long can I store these pedas?
You can store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I skip the nuts for garnish?
Yes, the nuts are optional and can be skipped if you prefer.
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