Paan Peda Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://cookwithruby.com/paan-peda-recipe/
