Paan Peda
Nov 10, 2020
Paan Peda made with mawa and paan leaves! This peda has a refreshing, rich taste and a beautiful color from the paan.
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Paan Peda made with mawa, sugar and paan leaves!
These pedas are easy to make with store bought mawa and have a beautiful green color from the paan leaves (no food color used)!
Paan desserts have always been very popular on the blog. Whether it’s the paan coconut ladoo, paan kheer or ice cream.
You all seem to love the refreshing flavor of paan. Personally, I am also a huge fan and that’s why every festive season I end up creating some recipes using paan leaves (betel leaves).
Peda has always been my favorite sweet. My nani (grandma) used to make these wonderful peda and till date I have found nothing that can match to that taste.
She would just reduce the milk for hours until it got to the stage where she could shape it into pedas. It tasted incredible and I can still feel that taste in my mouth even though it’s been years since I had it.
For this recipe, I combined my 2 favorites- peda and paan and made this Paan Peda. The ingredient list is super simple and it makes a wonderful treat for Diwali or any festivities.
It also needs very few ingredients!
Ingredients for Paan Peda
Mawa/Khoya: which is the dried milk solids and forms the base for this peda. I bought mawa from the Indian store, it’s available in the freezer section. My personal favorite brand for frozen mawa is vadilal.
You can also make mawa at home but making it from scratch takes a very long time.
An easier alternative is to make it with milk powder. You can find how to make mawa from milk powder in this recipe from my friend Ruchi. She covers different types of mawa and gives some wonderful tips, so check it out.
Sugar: I have used granulated white sugar in the recipe so please use the same.
Paan leaves: the whole paan flavor in this recipe comes from these paan leaves (betel leaves), there’s no artificial flavor used.
I have used 2-3 paan leaves here, these were large paan leaves. If you have smaller paan leaves, you might need to use more of them.
Milk + Rose water: this is the liquid in this recipe. I add some rose water for that refreshing flavor which we associate with paan.
You can also add drop of rose essence if you want.
At the end, I used some mukhwas (mouth freshener) to garnish the peda. It’s totally optional and you can skip it.
Variations
Here are few things that you can add to these pedas.
While testing this recipe, I dipped one of the batches in white chocolate. I really liked it but ultimately decided to keep the pedas plain in the final version. So, you can definitely dip these in white chocolate, goes really well.
You can also stuff these paan peads with gulkand (rose petal jam). Paan and gulkand are a match made in heaven so it will go really well here.
You can also stuff these with nuts or use nuts on the top as garnish.
How to make perfect peda? The most important thing here is to cook it to the right stage.
First of all cook on low heat. This is absolutely essential. Stir continuously and keep cooking on low heat until the mixture reaches the right stage.
The correct stage to remove the pan from heat is when the mixture leaves the sides of the pan and has a molten lava like consistency. It takes around 13-14 minutes on very low heat to reach this stage.
You have to stop cooking at that stage. It might look molten but it will solidify as it cools and you will be able to make pedas from it easily.
If you keep cooking the mixture to a very thick stage then the pedas will turn chewy.
These pedas taste even better the next day. I like their texture more once they are set. You can either shape them into rounds and flatten slightly or you can use a mold/cookie stamps to make a beautiful design.
If your pedas are not shaping up nicely and you are unable to roll them into a nice round shape even after it has cooled down, you can simply put the mixture back in the pan on low heat and cook for additional 2 to 3 minutes and it will be fine.
Method
1- To a blender add paan leaves with milk and rose water. Blend until you have a smooth mixture and set this aside.
2- Now to a pan on medium heat, add mawa and roast for 1 to 2 minutes. Then add sugar and stir.
3- Add the prepared paan-milk-rose water mixture and mix. Immediately, turn heat to low.
4- Continue to cook the mixture on low heat, mixture will start bubbling and getting thickened after around 5 minutes. Keep stirring at all times.
5- After cooking on low heat for around 13 minutes, the mixture will leaves the sides of the pan. The mixture will look liquid-y, like a molten lava but that’s the right stage to stop. If you cook it further, pedas will turn chewy.
6- At this stage, turn off heat and transfer mixture to a parchment paper, or you can use a plate that’s been greased a little. Now, wait for the mixture to cool down .
7- Once it has cooled down, you can easily shape it into round balls. I got 10 round pedas out of the mixture.
If you not able to give them a shape, that means the mixture wasn’t cooked to the right stage. In that case you should put the pan back on low heat and continue to cook for 2-3 more minutes and then it should be okay.
I roughly shape them and then pop them into the fridge for 30 minutes.
8- After 30 minutes, take them out of the fridge and shape into any shape you like. I used a shaping mold that I had and gave these pedas this shape.
Garnish with mukhwas.
Keep these Paan Peda refrigerated and they are best consumed with in 3-5 days!
If you’ve tried this Paan Peda Recipe then don’t forget to rate the recipe! You can also follow me on Facebook and Instagram to see what’s latest in my kitchen!
Paan Peda
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
- To a blender add paan leaves with milk and rose water. Blend until you have a smooth mixture and set this aside.
- Now to a pan on medium heat, add mawa and roast for 1 to 2 minutes. Then add sugar and stir.
- Add the prepared paan-milk-rose water mixture and mix. Immediately, turn heat to low.
- Continue to cook the mixture on low heat, mixture will start bubbling and getting thickened after around 5 minutes. Keep stirring at all times.
- After cooking on low heat for around 13 minutes, the mixture will leaves the sides of the pan. The mixture will look liquid-y, like a molten lava but that's the right stage to stop. If you cook it further, pedas will turn chewy.At this stage, turn off heat and transfer mixture to a parchment paper, or you can use a plate that's been greased a little. Now, wait for the mixture to cool down .
- Once it has cooled down, you can easily shape it into round balls. I got 10 round pedas out of the mixture.If you not able to give them a shape, that means the mixture wasn't cooked to the right stage. In that case you should put the pan back on low heat and continue to cook for 2-3 more minutes and then it should be okay.I roughly shape them and then pop them into the fridge for 30 minutes.
- After 30 minutes, take them out of the fridge and shape into any shape you like. I used a shaping mold that I had and gave these pedas this shape.Garnish with mukhwas. Keep these Paan Peda refrigerated and they are best consumed with in 3-5 days!
Notes
- For a brighter green color of these pedas, you can use green food color. I have not used any food coloring here.
- I have used frozen mawa here which I thawed at room temperature and then used in the recipe.
- These pedas can be stuffed with gulkand or nuts.Â
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
