Pedas are a delicious Diwali sweet. And like most milk based desserts you can flavor them or color them any way you’d like. One of my favorite pedas is the rose peda.
A peda is basically a milk fudge. You take milk solids, add sugar, cardamom, or anything else you’d like and cook it down till it’s a delicious solid. I love adding in flavors like rose because it helps to cut the richness of the milk, while adding a light floral flavor. Rose pedas are also a great departure from the traditional plain milk peda.
This recipe is super easy to make – almost to the point that you can’t believe that everyone doesn’t make them at home. But then again, if you’re in India, why make something like this when you can just buy it by the kilo. The only big thing to remember about making any peda, including the rose peda, is that you can’t walk away. You have to continuously stir, stir, and stir some more. Or it will stick and be a burnt mess.
Now that you’ve gotten the basic gist of a peda, it’s time to make it fun. Why make a plain old looking one when you can be fabulously extra and make it a beautiful show piece. I like to add in fun colors and shapes for Indian desserts. Partly because it’s just so easy to do and also because people always stop an comment on how cool or pretty it is. For the rose peda, I used Suncore Pink Pitaya and my favorite moon cake press. I’m obsessed with almost all things Suncore, to be honest. Their products are fabulous, always easy to use, and turn out perfect, every time. And the moon cake press is just great! I use it for mini cakes, cookies, pedas, and really the list goes on. So definitely think about it.
Whether you’re making these as a Diwali sweet or just a tea snack, they’re perfect. Dense, milky, and delicious. As kids we absolutely loved this time of year. It meant that we got to go to lots of fun parties, eat lots of sweets, and even got some presents along the way. Not to mention the fireworks and games. And as we got older, it meant, kebabs, drinking, and a hell of a hang over the next day. Regardless of age Diwali and it’s foods are an amazing experience. It’s a time to forget all of the year’s hardships and woes, and look towards the future. To refresh one’s faith in good versus evil, humanity, and the world at large. It’s a time of year when things just seem better, happier, and easier. So when you read this blurb, even if you don’t make a rose peda, just remember, do good, be good.
Need more Diwali ideas? Check out our Diwali page.
Rose PedaCourse: DessertCuisine: Punjabi, Indian, PakistaniDifficulty: Easy
- In your food processor, finely crumble 200 grams of khoya.
- In a small pot over low heat, stir khoya, sugar, and cardamom together.
- Once the sugar and khoya have blended together and started to melt. Add in milk, saffron, and rose water. Mix thoroughly.
- Cook, stirring continuously for 5 minutes.
- Thoroughly mix in pink pitaya powder.
- Cook, stirring continuously, until it thickens to a smooth dough like consistency. Approximately 10-15 minutes.
- Remove from heat and place in a bowl to cool.
- Lightly grease the press.
- Once the mixture is cool enough to handle start to shape it into 10 equal sized balls.
- One at a time press the milk ball into the press. Make sure to press it in firmly so that the visible mixture looks smooth and silky. This will ensure a crisp pattern.
- Cool to room temperature and serve. Or store in an air tight container and refrigerate.
- If the mixture doesn’t hold when balled – return to pot and cook for a few more minutes.
- If the mixture is too gritty and won’t stick – return to pot, add 1 tbsp of milk, then heat and cook till a smooth dough like consistency is reached.