Kaju Peda - Indian Sweet. Pedas are an all time favorite sweet. Pedas are like soft milk fudge. Pedas are grainy texture made with milk and sugar, flavored with cardamom.

This milk peda recipe was born out of few trials to bring down the sweetness to the right level. Buy Indian sweets like Kaju Katli, Rewri, Barfi, Peda, Halwa, Ladoo(laddu), diabetic sweets & More online at lowest prices from IGP.com. When it comes to Indian sweets, it is not just a dessert or delicacy which has the power to captivate us all with its look, tastes, flavours and aroma. You can have Kaju Peda - Indian Sweet using 5 ingredients and 13 steps. Here is how you cook it.

Ingredients of Kaju Peda - Indian Sweet

Prepare 3 liter of Milk.
It's 1 3/4 cup of Sugar.
Prepare 1/4 cup of Butter/ghee.
Prepare 150 grams of Cashew nuts.
You need 1 of Cardamom powder (Elaichi).

Discover popular sweet treats in Indian cuisine, a must for any curious foodie! Basically Indian milk fudge, pedas are made with condensed milk, ghee and dehydrated milk. Kaju katli is strongly attached to Diwali. Find out how to make these moreish treats!

Kaju Peda - Indian Sweet instructions

Heat the milk in a heavy bottomed vessel and bring it to boil..
Alongside dry roast cashews nuts and powder it..
Once the milk has risen, bring the heat to meduim and reduce it to half the volume. This will take about 20-30 minutes. Take care to keep on stirring so as not to burn the bottom. Skim the froth to the sides every now and continue this till the end..
Once it has reduced to half, bring down the heat to meduim-low and reduce the milk further until it becomes thick. Once you see the milk becoming thick, reduce the heat to low. The milk will burn faster at this stage. The whole process of thickening will take about 2-3 hours...
Once the milk has become thick and has started leaving the sides of the vessel, you have made "Khoya". We can buy khoya from any Indian/ Asian store just like Paneer, to save time. But I always prefer making it myself because you can decide the consistency of Khoya. For making Peda you need soft Khoya, that is not very solid and thick..
Add sugar and ghee to the khoya and keep on stirring..
Once the sugar has dissolved, add the powdered cashew nuts.and mix well until you see no lumps at all. Finally add Cardamom powder (Elaichi). Keep stirring till the mixture does not stick to the sides of the vessel..
Grease a non-stick pan/plate with ghee. Pour the mixture into the pan/plate and let it cool to room temperature..
Once cooled, apply some ghee onto your hands and roll it into 35-40 small balls and top it with cashew. Ghee will prevent the peda mixture from sticking onto your hands, so you may have to apply it after every 2 or 3 balls. The ghee will also give the peda a shiny gloss..
Now you have Kaju Peda for Navratri, Diwali or whatever occassion it may be..
You can make Khoya beforehand to save time and keep it in an air tight container in fridge for 2-3 days.
You can make Kaju burfi in the same way but you mut not add the ghee as given in step 6. Pour the mixture into a greased non-stick pan of desired shape and size. Once cool, cut the burfi into the desired shape ( most common being daimond shape). Top with pistachios and you have Kaju Burfi ready..
Preparation time - 3 hours for making khoya and 30 minutes for making peda mixture. This does not include the time for cooling the mixture..

It is festival time and of course, we cannot say no to sweet. Then, the festival of light Diwali (Deepavali) is in the corner with varieties of sweet boxes -Gulab jamun, rasamali, jilebi, laddoo, peda halwa and so on. This is a list of Indian sweets and desserts, also called mithai, a significant element in Indian cuisine. Milk Peda is prepard from khoa (made from whole milk). Milk Peda is also called as Pheda, Pera, Dhoodh Peda or Pal Khoa.