Paan Peda Recipe

Introduction

Paan Peda is a delightful Indian sweet that combines the aromatic flavors of paan leaves with creamy mawa. This treat is perfect for festive occasions or whenever you crave a unique, fragrant dessert.

Ingredients

• 2 tablespoons milk (30 ml)
• 1 tablespoon rose water (15 ml)
• 2-3 large paan leaves (9-10 grams)
• 1 cup mawa (200 grams, dried milk solids)
• 1/2 cup granulated white sugar (100 grams)
• Mukhwas (for garnish)

Instructions

1. Step 1: Add the paan leaves, milk, and rose water into a blender and blend until smooth. Set this mixture aside.
2. Step 2: Heat a pan over medium heat and add the mawa. Roast it for 1 to 2 minutes, then add the sugar and stir well.
3. Step 3: Pour in the prepared paan mixture and combine thoroughly. Immediately reduce the heat to low.
4. Step 4: Cook on low heat, stirring constantly. After about 5 minutes, the mixture will start bubbling and thickening.
5. Step 5: Continue cooking and stirring for around 13 minutes until the mixture begins to leave the sides of the pan and looks molten but thick. Turn off the heat at this stage to avoid a chewy texture.
6. Step 6: Transfer the mixture onto parchment paper or a lightly greased plate. Allow it to cool until it can be shaped into round balls. If it’s too soft, cook for 2-3 more minutes on low heat before cooling.
7. Step 7: Shape the pedas as desired. For best results, chill them in the refrigerator for 30 minutes, then garnish with mukhwas before serving.

Tips & Variations

• If the mixture is too sticky to shape, cook it a little longer on low heat and cool again.
• Using fresh paan leaves enhances the authentic flavor and aroma of the peda.
• You can press the mixture into molds or simply shape them by hand for rustic charm.

Storage

Store Paan Peda in an airtight container in the refrigerator. They remain fresh and flavorful for 3 to 5 days. Before serving, allow them to come to room temperature or enjoy chilled as a refreshing treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried paan leaves instead of fresh ones?

Fresh paan leaves are recommended for the best flavor and aroma. Dried leaves may not impart the same freshness and could alter the taste.

What if my peda turns out chewy?

This usually means the mixture was cooked too long. To avoid chewiness, remove the mixture from heat as soon as it starts leaving the pan’s sides while still molten in texture.

Paan Peda Recipe

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Paan Peda is a delightful Indian sweet that combines the aromatic flavors of paan leaves with creamy mawa and rose water. This no-bake sweet treat is easy to prepare on the stovetop by roasting mawa and blending it with a fragrant paan mixture, then shaping it into bite-sized pedas garnished with mukhwas for a refreshing finish.

• Author: Ruby
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 10 pedas 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Paan Mixture

• 2 tablespoons milk (30 ml)
• 1 tablespoon rose water (15 ml)
• 2–3 large paan leaves (9–10 grams)

Main Ingredients

• 1 cup mawa (200 grams, dried milk solids, preferably Vadilal brand)
• 1/2 cup granulated white sugar (100 grams)
• Mukhwas (to garnish)

Instructions

1. Prepare Paan Mixture: In a blender, combine the paan leaves, milk, and rose water. Blend until you get a smooth and well-incorporated mixture. Set this aside for later use.
2. Roast Mawa: Heat a pan over medium heat and add the mawa. Roast it gently for 1 to 2 minutes until it warms up and starts to soften.
3. Add Sugar & Paan Mixture: Add the granulated sugar to the pan with the mawa and stir to combine. Then, pour in the prepared paan-milk-rose water mixture and mix well. Immediately turn the heat down to low.
4. Cook Until Thickened: Continue cooking the mixture on low heat. Stir constantly as the mixture begins to bubble and thicken, which takes around 5 minutes.
5. Cook to Dough Stage: Keep stirring on low heat for about 13 minutes until the mixture leaves the sides of the pan. It should have a molten lava-like consistency at this stage. Turn off the heat and transfer the mixture onto a greased plate or parchment paper. Let it cool completely.
6. Shape Peda: Once cooled, shape the mixture into round balls. You should get about 10 pedas. If the mixture is too soft to shape, return it to low heat and cook for 2-3 more minutes before cooling again. After rough shaping, refrigerate the pedas for 30 minutes.
7. Final Shaping & Garnish: Remove from the fridge and shape the pedas into your desired form using your hands or a mold. Garnish each peda with mukhwas for a flavorful finish. Store them refrigerated and consume within 3 to 5 days for optimal freshness.

Notes

• The key to perfect pedas is not overcooking; the mixture should still be molten and soft when removed from heat.
• If pedas are too chewy, they have been cooked too long—cook for less time next attempt.
• You can adjust the rose water quantity slightly based on your preference for fragrance intensity.
• Refrigeration helps pedas set and enhances their shape and texture.
• Mukhwas adds a refreshing crunch and flavor but can be skipped if unavailable.

Keywords: Paan Peda, Indian sweets, paan dessert, mawa sweets, rose water sweets, Indian peda recipe