Paan Peda Recipe

Introduction

Paan Peda is a delightful Indian sweet that combines the fragrant flavors of paan leaves with creamy mawa and rose water. These bite-sized pedas have a unique, refreshing taste that makes them perfect for festive occasions or everyday treats.

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, I used Vadilal brand)
• 1/2 cup granulated white sugar (100 grams)
• Mukhwas (to garnish)

Instructions

1. Step 1: Add the paan leaves, milk, and rose water to a blender and blend until smooth. Set this mixture aside.
2. Step 2: Heat a pan over medium heat and roast the mawa for 1 to 2 minutes. Then add the sugar and stir well.
3. Step 3: Pour in the prepared paan-milk-rose water mixture and mix thoroughly, then 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 for around 13 minutes until the mixture begins to leave the sides of the pan and looks molten, like lava. Turn off the heat and transfer the mixture to parchment paper or a lightly greased plate. Allow it to cool completely.
6. Step 6: Once cool, shape the mixture into round balls. If the mixture is too soft to shape, return it to low heat and cook for a few more minutes. Shape roughly, then refrigerate for 30 minutes.
7. Step 7: After chilling, shape the pedas as desired. Use a shaping mold if you have one. Garnish with mukhwas and keep refrigerated. Consume within 3-5 days for the best taste.

Tips & Variations

• If the mixture is too soft for shaping, cook it a little longer on low heat until it thickens properly.
• Use fresh paan leaves for the best authentic flavor and aroma.
• Try garnishing with crushed nuts or edible silver foil for a festive presentation.

Storage

Store Paan Peda in an airtight container in the refrigerator. They stay fresh for 3 to 5 days. Before serving, you can bring them to room temperature or enjoy them chilled. Avoid freezing as it may alter the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried paan leaves for this recipe?

Fresh paan leaves provide the best flavor and aroma. Dried leaves may not yield the same freshness but can be used if fresh ones are unavailable.

How do I know when the peda mixture is cooked properly?

The mixture is ready when it starts bubbling, thickens, and begins to leave the sides of the pan. It should look molten and thick, not too liquid or too dry. Cooking beyond this stage can make pedas chewy.

Paan Peda Recipe

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Paan Peda is a delightful Indian sweet made from mawa (dried milk solids) infused with aromatic paan leaves and rose water. This melt-in-your-mouth treat features the unique flavor of paan, combined with the creamy texture of roasted mawa and the sweetness of sugar, garnished with crunchy mukhwas for an added burst of freshness. Perfect as a festive sweet or a unique dessert, these pedas are easy to prepare on the stovetop and can be shaped and stored for days.

• Author: Jeannette
• 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

For the Paan Mixture

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

For the Peda

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

Instructions

1. Prepare the Paan Mixture: In a blender, combine the paan leaves, milk, and rose water. Blend until you achieve a smooth, uniform mixture. Set this aside for later use.
2. Roast the Mawa: Heat a pan over medium heat. Add the mawa and roast it gently for 1 to 2 minutes to bring out its flavor without burning.
3. Add Sugar: Add the granulated white sugar to the roasted mawa and stir well to combine.
4. Mix in Paan Blend: Pour the prepared paan-leaf mixture into the pan and mix immediately. Reduce the heat to low to prevent burning.
5. Cook Until Thickened: Continue cooking on low heat, stirring constantly. After about 5 minutes, the mixture will start to bubble and thicken.
6. Reach the Correct Consistency: Keep stirring on low heat for approximately 13 minutes until the mixture begins to leave the sides of the pan. The mixture will appear liquid-like, similar to molten lava at this stage, which is the ideal point to stop cooking. Overcooking can make pedas chewy.
7. Cool the Mixture: Turn off the heat. Transfer the hot mixture onto a parchment-lined tray or a lightly greased plate. Allow it to cool completely.
8. Shape the Pedas: Once cool, shape the mixture into round balls. You should get around 10 pedas. If the mixture is too soft or sticky to shape, return it to low heat for 2-3 more minutes of cooking and then cool again.
9. Chill: Place the shaped pedas in the refrigerator for 30 minutes to firm up.
10. Final Shaping and Garnish: After chilling, shape the pedas as desired using a mold if preferred. Garnish each peda with a small amount of mukhwas to add a refreshing crunch.
11. Storage: Store the Paan Pedas refrigerated and consume within 3-5 days for best flavor and freshness.

Notes

• Use fresh paan leaves for the best aroma and flavor.
• Be careful not to overcook the mixture as it will make the pedas chewy rather than soft and melt-in-the-mouth.
• If you don’t have a shaping mold, you can shape the pedas by hand or use the back of a spoon.
• Keep the pedas refrigerated to maintain freshness and extend shelf life.
• Mukhwas garnish adds a contrasting texture and can be customized with your favorite blend.

Keywords: Paan Peda, Indian sweets, Mawa recipe, Paan leaves dessert, Rose water sweets, Festive Indian dessert