Paan Peda made with mawa and paan leaves! This peda has a refreshing, rich taste and a beautiful color from the paan.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Total time: 20 minutes
  • Yield: 10 peda
  • Category: Dessert
  • Cuisine: Indian

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)

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. 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.
  6. 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.
  7. 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!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.