Peda – Soft milk-based sweet flavored with cardamom

Introduction

Peda, a delightful Indian sweet, is cherished for its melt-in-your-mouth texture and aromatic flavor. Typically found in festive celebrations and special occasions, this beloved confection can range in price from $1 to $4 per piece at local sweet shops or restaurants like Anand Stall in Mumbai and Bikanervala across India. For those on a ketogenic diet, the keto version of peda offers a guilt-free indulgence without compromising on taste. The traditional recipe, rich in dairy goodness and flavored with cardamom, makes this sweet a must-try for anyone with a penchant for desserts. Whether you’re looking to savor the classic taste or explore a keto variant, this article will guide you through both versions, ensuring a delightful experience!

Origin and Inspiration

Originating from the rich culinary heritage of India, peda has a storied history that dates back centuries. Primarily made from khoya (reduced milk), sugar, and flavored with cardamom and nuts, this sweet has graced Indian festivals like Diwali, Raksha Bandhan, and more. Each region adds its unique touch, with some versions incorporating saffron or dry fruits.

In other parts of the world, such as in Persian cuisine, you can find similar milk-based sweets like Shirini Keshmeshi, known for its fragrant flavors and delicate texture. The keto version of peda substitutes traditional sugar with alternative sweeteners like erythritol, preserving the enchanting taste of cardamom while significantly reducing the carb content. Imagine taking a bite into a perfectly shaped peda, where creamy richness meets subtle sweetness—this adaptation ensures you enjoy the same comforting flavors without the carbs!

Nutrition Info (Per Serving)

Traditional Version

Calories: 250 kcal | Carbohydrates: 32g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 40mg | Potassium: 100mg | Fiber: 0g | Sugar: 18g

Keto Version

Calories: 150 kcal | Carbohydrates: 4g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 40mg | Potassium: 90mg | Fiber: 2g | Sugar: 0g

Ingredients (Makes About 10-12 Pieces)

Shared Ingredients:

• 2 cups full-fat milk (for traditional, unsweetened almond milk for keto)
• 1/2 cup ghee (clarified butter)
• 1/2 tsp cardamom powder
• 1/4 cup chopped nuts (almonds and pistachios)
• Pinch of salt

Traditional Version:

• 3/4 cup sugar
• 1/2 cup khoya (or mawa)

Keto Version:

• 1/2 cup erythritol (or any low-carb sweetener equivalent)
• 1/2 cup unsweetened coconut flour

Instructions

1. Prepare the Dough Base

• Traditional Version: In a heavy-bottomed pan, heat ghee over medium heat. Add the khoya and sugar, stirring consistently until it melts and thickens into a soft, smooth consistency. Your kitchen will fill with the warm, comforting scent of melting dairy.
• Keto Version: In the same manner, melt the ghee, then add almond milk and erythritol. Stir continuously until combined, and gradually incorporate the coconut flour into the mixture.

2. Infuse with Aromas

• Both Versions: Stir in the cardamom powder and a pinch of salt, allowing the flavors to meld beautifully. The aroma of cardamom will be invigorating, transporting you to the bustling streets of India.

3. Shaping the Peda

• Allow the mixture to cool slightly until manageable. Grease your palms with a little ghee to prevent sticking. Take small portions of the mixture and roll them into smooth balls, then flatten them gently into discs. If you’re feeling artistic, press a chopped nut on top for an elegant touch.

4. Final Cooking and Serving

• Both Versions: Place the shaped peda on a greased plate and let them cool completely at room temperature. Once set, you can store them in an airtight container in the fridge. Enjoy them chilled or at room temperature for the best experience!

What Does It Pair Well With?

• Traditional Pairings: Serve peda with a hot cup of masala chai, where the spice complements the sweet. You can also pair it with some dry fruit ladoos for a delightful dessert platter.

• Keto-Friendly Pairings: Enjoy keto peda with a refreshing mint-infused iced tea or a bowl of low-carb coconut yogurt topped with chia seeds for a healthy contrast.

What is the Shelf Life?

Peda can typically last for about a week when stored in the refrigerator. To maintain freshness, keep it in an airtight container. When wrapped well, the keto version can be frozen for up to 2 months. To enjoy, simply thaw overnight in the refrigerator before indulging.

Alternative Cooking Methods

• Stovetop: Whether traditional or keto, using a non-stick pan on the stovetop allows for more controlled heat management. This method ensures your dough doesn’t scorch while allowing all the flavors to blend perfectly.

• Microwave: An alternative for the impatient chef! Combine the ingredients in a microwave-safe bowl, microwaving in bursts of 30 seconds until you achieve the desired consistency.

Conclusion: Traditional and Keto Versions

Both traditional and keto versions of peda offer a delightful blend of flavors and textures, ensuring indulgence without the excess. The creamy richness enhanced by cardamom creates a sensory experience, whether biting into the soft, traditional sweetness or the low-carb version that’s equally satisfying. Enjoy the flexibility of these delicious variations in your balanced diet, and let this timeless Indian sweet bring a touch of joy to your meals or snacks. Whether it’s a festive occasion or a simple treat, peda has a way of warming the heart and satisfying the sweet tooth!