I have been pondering what to cook for my first post. We, Indians always start a new chapter in life or any new beginning with some sweets. So, I thought of sharing a very easy and 3-ingredients recipe of sweet which gets ready in no time. It melts in your mouth and gets ready in 10 mins. Exciting !! isn’t it…?
Peda, growing up eating them frequently on special occasions or in form of prashads during festivals, never thought will be so easy to make them. All we need is mawa, sugar, milk. I buy frozen mawa from my local Indian grocers. You can also make your own homemade mawa if you have time. But using store bought also works fine and is quicker. All you need to do is heat up mawa and milk, add sugar and your peda is done. There are no chances of going wrong with these ingredients as it is very forgiving recipe.
You can play around with ingredients of your own choice to make different flavored peda. I usually make traditional Kesar Pista and Malai Peda which I always adore. I also make Chocolate peda’s as chocolate being my family favourite. You can also roll the whole mixture over a parchment paper and use small cookie cutter to make small peda like you get in store. I like to roll it in between my palms for a more homemade look.
Below recipe is for Malai Peda. For variations refer to notes at the end of recipe.
3-ingredients Peda recipe
Ingredients
- 1 cup crumbled or shredded mawa
- ½ cup powdered sugar
- ¼ cup warm milk
- ¼ tsp of cardamom powder
- For Kesar-Pista Peda
- pinch of saffron
- pistachios for garnishing
- For Chocolate Peda
- 2 tbsp of unsweetened cocoa powder
Instructions
- In a heavy bottom pan or non-stick pan, add mawa and milk and let it cook over medium heat. You will see mawa and milk mixture getting softer.
- As you cook it will again start thickening like a dough. This process takes around 3-5 mins. Note: If desired, you can add 1 tsp of ghee before adding mawa but I prefer to add it later while forming balls so that it gives shiny effect.
- Take the mixture out on a plate to cool down and add cardamom powder. Let it sit for 2 mins or till it is cool enough to touch.
- Add sugar and mix, mix and mix till it forms a dough. I recommend adding sugar gradually and tasting the mixture in between to accommodate for varying degree of sugar sweetness and individual taste buds. You don’t want the dough to be either too sweet that you don’t taste the flavors or leave it bland.
- Make equal sized balls from the mixture. I like to grease my palms with ghee at this point as it gives shiny texture to peda and doesn’t stick to your palms. Roll it in between your palms and flatten it slightly.
- Garnish each peda with a slice of Almond.
Notes
- For Kesar Peda, warm the milk for 20-30 seconds in microwave, add saffron and let it sit aside. While cooking mawa, add this saffron milk instead of plain milk. Follow same process of cooling the mixture and forming flat balls. Garnish it with half cut pista.
- For Chocolate Peda, warm the milk for 20-30 seconds in microwave, add cocoa powder and let it sit aside. While cooking mawa, add milk with cocoa powder instead of plain milk. Follow same process of cooling the mixture and forming flat balls. Garnish it with chocolate morsels.
