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Paan Peda Recipe

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★★★★★

5 from 63 reviews

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.

Ingredients

Scale

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

Find it online: https://topreci.com/paan-peda-recipe/