vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.


PEDA

Every thing about PEDA | Vahrehvah :

Peda is an essential part to celebrate any joyous occasion in India. Be its Diwali, Rakhi, Ganpati, somebody got promoted, baby’s arrival and the list goes on.. Being considered as an auspicious sweet, Peda are also served as prasad or prasadam in religious services. Peda is an Indian sweet made with milk solids and sugar.

The word “peda” or “pedha” usually means round balls made from khoa or any dough. The color of the peda differs from somewhat creamy white to caramel color or perhaps a little yellow color. However, the word Peda is synonymous with traditional Indian milk fudge sweet. It was originated in the state of Uttar Pradesh and the variety available in the city of Mathura is considered to be the best. Some of the varieties of Peda are Doodh Peda, Khoya Peda, Pal Kova etc..

Dessert may be the last course of meals that is generally a sweet dish or drink. In India, desserts are a fundamental part of all festivals, functions or any happy event. Most Indian sweets consist of milk or ghee because it is key component. Milk sweets inhabit the initial place in most Indian bakeries. There's also some puddings made out of nuts and fruits. In South India, a sweet product is usually the very first item for being offered in the meal throughout house warming, birthdays and weddings. It signifies the lovely start of the celebration.

Milk Life means “wringing every last drop out of every single moment, starting with milk’s high-quality protein to help fuel your morning”. Apart from this, milk has traditional values too. While, Abhishekam is conducted by Hindu and Jain priests, by pouring milk on the image of a deity being worshipped, amidst the chanting of mantras. The Ramadan fast is traditionally broken with a glass of milk and dates.

Khoa is used as the base for a wide variety of Indian sweets such as pedha (penda in Gujarati), barfi (or burfi) and halwa. It is similar to ricotta cheese, but lower in moisture and made from whole milk. There are three types of khoya - batti, chickna, and daan-e-daar. Batti, meaning “rock,” has 50% moisture by weight and is the hardest of the three types. The standard way of making khoya, is a long, slow procedure where whole milk is boiled in an open iron pan on the slow flame, till its water content evaporates, leaving the thickened milk solids, which is khoa.

Cooking Tips:

  • Grease your hands with ghee or oil while preparing pedas, so that you can prevent Khoa sticking onto your hand.
  • Do not heat up khoya when it is very cold, defrost it in microwave or refrigerator or leave it at room temperature for a while. 

Health Tips:

  • The lactic acid present in milk is known to aid in removing dead skin cells, thereby rejuvenating your skin, keeping it fresh.
  • Milk is the best source of calcium that we can supply to our body. Calcium protects the body from major chronic ailments such as cancer, bone loss, arthritic conditions, migraine headaches, pre-menstrual syndrome, and obesity in children
  • Khoa is rich in fat, protein, carbohydrate, vitamin and mineral It is a useful source of proteins for malnourished children and pregnant women.

Peda can be served as a candy or as a dessert. Perfect for Festivals, very simple sweet... Mouthwatering!! We can also make more desserts with Khoa like Gulab Jamun, Carrot Halwa, Bottle Gourd Doodhi Halva and so on.. Must try

 



Be the first to know about Our Recipes and Foods: Subscribe to Newsletter

By Vah Group