Mava Peda or Khoya Peda is a bite-sized delight with a perfect blend of khoya, sugar and dry fruits. Mava peda is an easy and quick recipe for festivals and celebrations. It is one of my favorite Diwali sweets. Khoya peda is a milk-based Indian sweet with a creamy texture and rich flavor.
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Mava Peda | Khoya Peda
Ingredients
- 200 gram mava/khoya/khava
- 6 tablespoons sugar
- 1 tablespoon ghee
- 1 tablespoon grated pistachios and almonds
- Cashews for garnishing.
Instructions
- Start with grating the mava or crumbling it properly to avoid lumps.
- Heat a thick bottom kadhai or a non-stick khadhai. Add 1 tablespoon of ghee to it and transfer the grated mava to it.
- Stir the mava continuously on low flame. Cook it until it softens and starts to leave the sides of the kadhai. It takes around 10-12 minutes.
- Now add sugar to it and mix it continuously.
- Cook it until the mixture becomes thick and leaves the sides of the kadhai. It will take around 10 minutes.
- Turn off the flame. Transfer the mixture to a bowl and let it cool.
- Add grated pistachios and almonds to it, and mix well.
- Now, grease your palm with ghee. Take a small portion of mixture and give it a round shape. Put a cashew slice on it and press it gently.
- Make all the pedas as above. And keep them in a refrigerator for an hour to make them firm.
- Homemade mava pedas are ready to enjoy. We can store them in a refrigerator for 5-6 days.
Notes
- Store khoya peda in an airtight container in a refrigerator.
- We can store it for 5-6 days.
Step-by-Step Mava Peda | Khoya Peda Recipe:
- Start with grating the mava or crumbling it properly to avoid lumps.
2. Heat a thick bottom kadhai or a non-stick khadhai. Add 1 tablespoon of ghee to it and transfer the grated mava to it.
3. Stir the mava continuously on low flame. Cook it until it softens and starts to leave the sides of the kadhai. It takes around 10-12 minutes.
4. Now add sugar to it and mix it continuously.
5. Cook it until the mixture becomes thick and leaves the sides of the kadhai. It will take around 10 minutes.
6. Turn off the flame. Transfer the mixture to a plate and let it cool.
7. Add grated pistachios and almonds to it, and mix well. Now, grease your palm with ghee. Take a small portion of mixture and give it a round shape. Put a cashew slice on it and press it gently. Make all the pedas as above. And keep them in a refrigerator for an hour to make them firm.
8. Homemade mava pedas are ready to enjoy. We can store them in a refrigerator for 5-6 days.
