Photo: Suyash.dwivedi · CC BY-SA 4.0 · Wikimedia Commons

Jammukashmir · Dessert

Kashmiri Peda

Traditional 7. Kashmiri Peda recipe

🧺 Ingredients

• 2 cups khoya/mawa (dried milk solids, 400g)
• ½ cup condensed milk (150g)
• 3 tbsp ghee (45g)
• ¼ cup sugar (50g)
• ½ tsp cardamom powder (1g)
• 4-5 saffron threads (0.5g)
• 1 tbsp pistachios (8g, finely chopped)
• 1 tbsp almonds (6g, finely chopped)
• Few silver leaves (chandi ka vark, 0.5g, optional)

👩‍🍳 How to make Kashmiri Peda

1. Heat 3 tbsp ghee in heavy-bottomed pan on low-medium heat
2. Add khoya, crumble and mix well
3. Stir constantly for 5-7 min (khoya mixes with ghee, becomes creamy)
4. Add condensed milk, stir well
5. Continue cooking on low heat 8-10 min, stirring frequently
6. Mixture should thicken, turns slightly darker, comes away from pan sides slightly
7. Add sugar, stir well
8. Cook 5 more min stirring constantly
9. Saffron threads and cardamom powder, fold in gently
10. Add pistachios and almonds, mix well
11. Remove from heat immediately (over-cooking makes peda hard)
12. Spread mixture on parchment paper, cool 10-15 min until warm
13. Divide into 16 equal portions
14. Roll each portion into smooth ball or oval shape
15. Place on parchment paper, cool completely
16. Optional: decorate with silver leaf
17. Store in airtight container at room temperature up to 1 week
18. Visual cue: Golden-brown fudgy texture, smooth surface, firm but slightly soft inside, crumbly texture (visible nuts), aromatic cardamom-saffron scent
19. ---

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