Khoya peda | Mawa peda | Instant khoya peda recipe with easy step by step instructions for your easy understanding and learning.

How to make Instant Peda

Peda is a tasty milk sweet or the milk fudge which is very famous in whole of India and is a must sweet in most of the festival time.

This peda can be prepared in many forms like by using the traditional method of using the milk, or using quick methods like using khoya or condensed milk. Also it can be prepared in microwave for a more quicker version.

Here i have shared a quicker version of peda using the ready made khoya. If you have home made khoya in hand, this peda can be prepared within 20 minutes of time when compared to the tradional method which takes around more than 1 hr of time. Also there many different varieties of peda like kesar peda, badam peda, makkan peda, etc.

you can make different recipes using khoya like below

• chocolate burfi using khoya
• carrot halwa using khoya
• kulfi icecream using khoya

If you like sweets, then do check my other sweet recipes below

• chocolate burfi
• kalakand
• melt in mouth banana halwa
• basandhi
• badam halwa

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen and for recipes in Tamil – Just Samayal

Recipe to make Khoya peda | Mawa peda | Instant khoya peda

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Khoya peda | Mawa peda | Instant khoya peda

Khoya peda | Mawa peda | Instant khoya peda is really a quick recipe, in which the cooking time takes around 12 to 15 minutes only, if you have a ready made khoya in hand. Peda is a tasty milk sweet which is very famous in whole of India and is a must sweet in most of the festival time. This peda can be prepared in many forms like by using the traditional method of using the milk, or using quick methods like using khoya or condensed milk. Also it can be prepared in microwave for a more quicker version.

Course sweet

Cuisine Indian

Keyword instant peda using khoya, khoya peda, mawa peda, milk sweet

Cook Time 15 minutes minutes

cooling time 15 minutes minutes

Total Time 15 minutes minutes

Servings 5

Calories 500kcal

Author Akila

Ingredients

• khoya / mawa – 1.5 cups around 150
• sugar – 3/4 to 1 cup you can adjust according to your sweetness level
• cardamom powder – 1/4 tsp
• milk – 2 tbsp
• ghee – 1 tbsp

Instructions

• In a big heavy bottomed pan/vessel add 1.5 cups of khoya.
• To this add the sugar and cardamom powder.
• Now switch on the stove to low flame and mix the khoya, sugar and cardamom powder well.
• Add milk now and keep stirring.
• At first khoya will melt.
• Add ghee now.
• When you keep stirring, in low to medium flame, (preferably low flame), khoya starts to thicken. It might take aroung 12 to 15 min.
• Once the khoya, doesnt stick and leave out the sides of the pan.
• switch off the stove and transfer to another plate
• Allow to cool the peda.
• once it cools down, check for the consistency. To check this, take a small portion of the peda and check, whether you can able to make a ball
• Now take small lemon sized portion and make round balls or your desired shape. you can make your favorite design,
• you can make small dent in the middle of the peda and insert some of your favorite nuts like almonds, pistachios, etc.
• Once you have finished making all the pedas, allow it cool down completely before you serve.

Video

Notes

check the notes at the bottom

Step by step instructions of khoya peda

ingredients

• khoya / mawa – 1.5 cups (around 150)
• sugar – 3/4 to 1 cup (you can adjust according to your sweetness level)
• cardamom powder – 1/4 tsp
• milk – 2 tbsp
• ghee – 1 tbsp

Method to make the instant peda

In a big heavy bottomed pan/vessel add 1.5 cups of khoya.

To this add the sugar and cardamom powder.

Now switch on the stove to low flame and mix the khoya, sugar and cardamom powder well.

Add milk now and keep stirring.

At first khoya will melt.

Add ghee now.

When you keep stirring, in low to medium flame, (preferably low flame), khoya starts to thicken. It might take aroung 12 to 15 min.

Once the khoya, doesnt stick and leave out the sides of the pan.

switch off the stove and transfer to another plate (greased with ghee) or another non stick vessel. (when you use the non stick vessel, it will be easy for you).

Allow to cool the peda. ( do not cool down completely ). It should be slightly warm, so that you can able to make balls. ( approximately, around 15 to 20 min, but it also depends on the quanity you make).

So once it cools down, check for the consistency. To check this, take a small portion of the peda and check, whether you can able to make a ball out of it. If you can able to make the small round balls, without sticking to your fingers, then its the correct consistency.

Now take small lemon sized portion and make round balls or your desired shape. you can make your favorite design, using a peda maker or using spoon or fork. If you dont want any designs, then you can make small dent in the middle of the peda and insert some of your favorite nuts like almonds, pistachios, etc.

insert your favorite nuts. i have added some chopped almonds.

Once you have finished making all the pedas, allow it cool down completely before you serve.

Serve the yummy and tasty milk peda using khoya.

Notes

1. these pedas remain good for 2 days and when kept in fridge, it will be good for 5 to 7 days.
2. Once you finish the pedas, at first it will be soft and little sticky only. So dont panic. After 5 to 6 hours, it will become hard.
3. If you are having trouble making small round balls and very sticky, then it means it is undercooked. So again cook them for about 3 to 4 min and repeat the process.
4. If after making the balls, it is chewy, then it means pedas are overcooked. So try to be careful on the consistency.
5. You can increase or decrease the sugar as per your taste buds.
6. You can also soak some saffrons in the milk and add to the pedas.
7. Add some essence like vannila or rose essence, if you like sweet smell. Here i have added only cardamom.

*post first published on April 17, 2012. Updated with step wise pictures and recipe

The post Khoya peda | Mawa peda | Instant khoya peda appeared first on Learning-to-cook.

Kesari / Rava Kesari – the name itself makes my mouth watery. More than me, my husband is a die hard fan of this Rava Kesari. He just loves it. Though it is a simple recipe and used to cook, I dont know why I have not posted it till now. The reason is i usually make it in the night and give hot to my husband and never had the chance to click the pictures.

Yesterday was my third blog anniversary and woke up early to prepare this and post. But could not edit and post yesterday itself, so posting it today. Now to the Rava Kesari Recipe….

How to make Rava Kesari

Preparation time: 10 min | Cook Time: 20 min | Serves:3
Recipe Category: Dessert | Recipe Cuisine: South Indian
Ingredients
Rava / Semolina / Sooji – 1 cup
Water – 2 cups
Sugar – 1 cup
Ghee – 1/4 cup
Cashews – 10 to 15
Raisins – 10 to 15
Cardamom / Elaichi – 3 (crushed)

Method
1. Take 1 cup of rava and 1 tsp of ghee and fry it. When the rava becomes light golden colour as shown below, remove from the stove and keep aside. Mix a pinch of orange colour with 2 tsp of water and keep it ready to mix later. Fry the cashews and raisins with 1 tsp ghee till golden brown and keep ready.

2. Take another pan and add water and let it boil. When the water starts bubbling,   reduce the heat and star adding the rawa slowly. Take care that bubbles may splash. So keep in low flame and do the mixing. The rawa gets to thicken. Add the sugar now and leaves some more water.

3. Add the kesari colour (orange or any colour) now and mix thoroughly. Add in the crushed cardamon and mix.

4. Add the ghee and the fried cashews and raisins and mix.

5. Hot Rava Kesari is now ready to be served.

If you want you can cool it down, make into desired shapes and save it.

Notes:

1. Add the ghee fully as it gives good taste. 

2. Add the sugar only after the rava is cooked well else, you may get a crunchy taste and final product wont taste good.

3. You can refrigerate the kesari for 2 days and it would not be spoiled.

 Enjoy your kesari……….

The post How to make Rava Kesari / Sooji ka Halwa / Semolina Pudding | Sweet Recipes appeared first on Learning-to-cook.

Ingredients

For making paneer

• Milk – 1 litre + 1/2 litre
• Lemon juice – 3 tsp

For Kalakhand

• Condensed milk – 1 can
• Saffron – few strands
• Cardamom – a pinch
• Sugar – if necessary
• Pistachios – few crushed
• Almonds – few crushed

Method

• Bring milk to boil and add lemon juice.

                        

• Milk curdles.
• Strain the curdled milk using a muslin cloth or cheese cloth with running water so as to remove the lemon smell and leave it for 1 to 2 hrs.

                       

• Crumble this paneer and keep aside.

• In a heavy bottomed non stick pan, add the 1/2 litre milk and condensed milk and bring to boil.

  

• When the milk slightly thickens, add the crumbled paneer to it and keep stirring in medium flame, as it may stick to the bottom. (At this stage, if sugar is needed, add sugar)

• When the mixture thickens a bit  more, add the cardamom and stir again, till slight golden colour texture forms.

• Now grease a plate and transfer the mixture and flatten it.

• Add the crushed nuts and saffron and press bit.

• Leave it for 20 to 30 minutes and cut into squares and serve.
• Delicious kalakhand is ready. 

The post Kalakhand | Milk Sweet appeared first on Learning-to-cook.

Here goes the recipe…

Ingredients

• Thick Curd – 1 cup
• Sugar – 1/2 cup (can increase according to taste)
• Saffron – a pinch
• Milk – 2 tsp
• Pistachios – few

Method

• Filter the thick curd in a muslin cloth.

• Hung it for 3 to 4 hrs. Overnight would be better.
• Soak saffron in milk for 1/2 hour.

• Now add the hung curd and mix with sugar and grind well.
• Now add the saffron added milk, and again grind to a smooth paste.

• Transfer to a bowl and garnish with pistachios and saffron and serve. 

The post Shrikhand appeared first on Learning-to-cook.

For this blog anniversary, I thought of doing something special…(what-else nothing but a sweet… but not a regular one… ) Saw many our blogger friends doing Chenna Poda last month for the ICC challenge. It was a very new recipe for me and finally decided to make this and it came out good.

Ingredients

• Milk – 2 litres ( I used full cream milk)
• Lemon juice/Vinegar – 2 tsp
• Semolina/Rawai/sooji – 1/4 cup
• Raisins – 3 tsp
• Cashews and Pistachios – 2 tsp
• Milk – 1/2 cup
• Ghee – 4 tsp
• Sugar – 1 cup + 1/4 cup
• Water – 2 tsp

Method

• Boil the milk and when it is boiling, add the lemon juice/vinegar.
• The milk gets curdled and strain the curdled milk in a muslin cloth and add plenty of water to remove the sourness of the lemon.
• Allow the water to drain from the chhena/paneer for 1 hr. or keep a heavy bottomed pan on this cloth for 30 min or till most of the water drains from the chhena (paneer) (its nothing but preparing paneer – crumbled paneer).

• To the chhena, add the rawa/semolina/sooji, sugar and 2 tsp of ghee and mix well.

• Meanwhile, in a small pan, add 1 tsp of ghee and fry the cashews, pistachios and raisins till golden brown colour and pour to the chenna mixture.
• Add the milk and mix well, to form a dough.

• In order to prepare the caramel, 2 ways can be choosen (this is a bit tricky part)

                  1. In a pan, add 1/4 sugar and water and bring to single thread consistency and pour immediately to the greased (with 1 tsp ghee) baking pan and spread it.

                  2. Add the 1 tsp ghee, water and sugar to the baking pan itself and show on the stove stop/keep in oven, till the sugar melts and spread it.

(I chose the 2nd method and since it has to be done quickly, cannot able to take the picture)

• After making the caramelized sugar, transfer the chenna mixture to this baking pan and bake it for 50 to 60 min. 
• By inserting a toothpick, check if it comes out clean without any dough sticking on it. 

• Allow the cake to cool, invert it, cut into slices and serve the delicious dessert. 
• Can be refrigerated and used within a week. (Thought of doing so, but got over within a hour)

The post Chhena Poda (Paneer Cake) – For my 2nd blog anniversary appeared first on Learning-to-cook.

Ingredients

• Crumbled Paneer  – 1 cup
• Sugar – 1/2 cup
• Cardamom(crushed) – 2 to 3
• Pistachios – few (for garnishing)
• Saffron – few (for garnishing)

Method
Check here to make the crumbled paneer.

• To the crumbled paneer, add the sugar, cardamom and knead to a soft dough.
• Sugar will get dissolved by kneading.
• Now transfer this to a pan (non-stick would be better), and cook, till the raw smell of paneer goes off.
• Take care that the colour does not change at this time.
• When the paneer mixture, turns dry, transfer it to another bowl and again knead it to dough consistency.
• Now take small portion of the paneer and make into desired shapes.
• Garnish with pistachios and saffron.
• Sandesh is ready to be served.

The post Sandesh appeared first on Learning-to-cook.

Ingredients
White Pumpkin – 1/2 kg
Sweetened condensed milk – 1 can
Ghee – 1/2 cup
Cashew nuts, raisins, pista – 1 tsp each
Cardamom powder – a pinch
Saffron – a pinch (optional)
Any colour – i used green to make it different.

Method
Peel off the skin of pumpkin and Grate it.
Filter/squeeze out the water as much as you can.
Now in a big pan, add 1 tsp ghee and fry the nuts and keep aside.
In the same pan, add the grated pumpkin and start cooking it with its own water.
When its water is fully dry, add condensed milk and keep on stirring in medium flame.
Little by little add ghee to it.
Add the green colour.
Keep stirring well until the ghee, start coming out from halwa.
Now add in the nuts and raisins, mix well and switch off the stove.
Serve hot or cold (i like both)

This goes to my event Dish Name Starts with K

The post Kaasi Halwa (White Pumpkin Halwa) appeared first on Learning-to-cook.

The recipe calls for eggs to be added. But my mom would not eat eggs and mostly I try to avoid eggs in my recipes when it calls for egg. So here i used the egg replacer. It tasted great and took me to my childhood days in India.

Ingredients

• Warm Milk – 2.5 cups
• Egg replacer – 2 tsp ( if egg is used, add 2 eggs)
• Condensed Milk – 1 can
• Jaggery – 2 tsp
• Pepper – 1 tsp
• Cardamom Powder – 1/2 tsp
• Pista – few (crushed)
• Water – 2 tsp
• Saffron strands – few

Method

• Add the 2 tsp water to the egg replacer and beat until fluffy.
• Now add the condensed milk, warm milk and Jaggery and mix well until the jaggery melts.
• Add the pepper, cardamom, and pista mix
• Now keep in a pressure cooker and without whistle pressure cook it for 40 min in medium flame.
• Then remove from steam and cool it in fridge for atleast 1 hr.
• Serve it by garnishing with saffrons.
• Tasty Kadambu/Junnu is ready to eat…. 

The post Junnu/Kadambu appeared first on Learning-to-cook.

Ingredients

• Milk Powder – 1.5 cup
• All Purpose flour – 1/2 cup
• Unsalted Butter – 1/4 cup 
• Baking Soda – 2 pinch
• Milk – 1/4 cup (can be increased or reduced accordingly)
• Curd – 1 tsp
• Nuts and Raisins – as required for the stuffing (i used Pumpkin seeds, almonds, cashews, water melon seeds)
• Oil – for frying

Sugar syrup

• Sugar – 2 cups
• Water – 1.5 cups
• Cardamom – 2 pinch
• Saffron – few strands

Method

• In a bowl, mix the milk powder, all purpose flour, baking soda and butter nicely.
• Now add the curd and mix again.
• Add milk, little by little and make it into a soft dough. 
• Let it rest for 15 min.
• Now take the dough and it will be bit dry by this time, add some more milk (or water) little by little and keep it soft.
• Now take small quantity of dough and stuff it with nuts and raisins and make in to small balls.

• While making the balls, you can start preparing the sugar syrup, in a large bowl, by adding the sugar and water. When sugar gets dissolved, add the cardamom and saffron, and keep in low flame.
• In another pan, add the oil and keep in low to medium flame.
• When the oil is hot, add the balls one by one and start frying as like jamuns.
• Fry till the balls comes to golden brown color fully.
• Take out the balls, and dry it with kitchen tissue and transfer in to the hot sugar syrup immediately.
• Let it rest for 1 to 2 hrs or till the balls absorbs the syrup.
• Serve it by garnishing with some nuts.

Note: 
1. The softness of dough is that, it should not stick more in your hands and you should be able to make it into a small balls.
2. For frying, instead of oil, ghee can also be used.
3. Instead of butter, even ghee can be added.
4. The sugar syrup must be hot, when you add the makkan peda in to the syrup.

This goes to the event – Celebrate Sweets – Stuffed Sweets – Guest hosted by me and brain child of Nivedita.

The post Makkan Peda – The Famous Arcot Sweet appeared first on Learning-to-cook.

Ingredients

• Wheat flour – 1.5 cups
• Milk Powder – 1/2 cup
• Ghee/Butter – 1/2 cup (can be adjusted + or -)
• Sugar – 1/2 to 3/4 cup
• Powdered Cardamom – 1/2 tsp

Method

• Fry the Wheat flour till slight brown. Dont over fry it.
• Allow it to cool.
• Now add the Milk powder, sugar, cardamom and ghee and mix well .
• Now make it into desired shapes. (With small tsp i made it into semi balls).
• Store it in an air-tight container for 3 to 4 days.

The post Godhumai Urundai (Wheat Balls – Semi Shaped) appeared first on Learning-to-cook.