Paan Peda – Cook With Manali
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 of the paan leaves (no food coloring used)!Paan desserts have always been very popular on the blog. Whether the paan coconut ladoo, paan kheer or ice cream.You all seem to like […]

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 of the paan leaves (no food coloring used)!

7 paan peda arranged on a plate with a chain of flowers on the side

Paan desserts have always been very popular on the blog. Whether the paan coconut ladoo, paan kheer or ice cream.

You all seem to like the refreshing flavor of paan. Personally, I'm also a big fan and that's why every holiday season I end up creating recipes using paan leaves (betel leaves).

Peda has always been my favorite sweet. My nani (grandmother) made these wonderful pedas and to this day I haven't found anything that could match this taste.

She would just reduce the milk for hours on end until it got to the point where she could turn it into pedas. It was amazing and I can still feel that taste in my mouth even though it has 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 makes a wonderful treat for Diwali or any other holiday.

It also requires very few ingredients!

Ingredients for Paan Peda

Mawa (khoya: which are the solids of dried milk and form the basis of this peda. I bought mawa from the Indian store, it is available in the freezer section. My favorite brand for frozen mawa is vadilal.

You can also make mawa at home, but doing it from scratch takes a lot of time.

A simpler alternative is to prepare it with powdered milk. You can find how to make mawa from powdered milk in this recipe from my friend Ruchi. She covers different types of mawa and gives some wonderful tips, so take a look.

Sugar: I used granulated white sugar in the recipe, so please use the same.

Paan leaves: All the paan flavor in this recipe comes from these paan leaves (betel leaves), there is no artificial flavor used.

I used 2-3 paan leaves here, it was big paan leaves. If you have smaller paan leaves, you may need to use more.

Milk + Rose Water: it is the liquid of this recipe. I add rose water for that refreshing flavor that we associate with paan.

You can also add a drop of rose essence if you want.

At the end, I used mukhwas (mouth freshener) to garnish the peda. It is completely optional and you can ignore it.

Variations

Here are some things you can add to these pedas.

While testing this recipe, I dipped one of the lots in white chocolate. I really liked it but I finally decided to keep the pedas simple in the final version. So you can definitely dip them in white chocolate, it goes really well.

You can also stuff these peads with paan de gulkand (rose petal jam). Paan and Gulkand are a match made in heaven so it will be fine here.

You can also stuff them with walnuts or use walnuts on top as a garnish.

2 paan peda stacked on top of each other with a chain of flowers in the background

How to make a perfect peda? The most important thing here is to cook it at the right stage.

First cook low heat. It is absolutely essential. Stir continuously and continue cooking over low heat until the mixture reaches the correct stage.

The correct step to remove the pan from the heat is when the mixture leaves the sides of the pan and has a consistency similar to molten lava. It takes about 13-14 minutes on very low heat to reach this stage.

You should stop cooking at this point. It may look melted, but it will solidify as it cools, and you can easily make pedas out of it.

If you continue to cook the mixture at a very thick stage, the pedas will become chewy.

These pedas taste even better the next day. I like their texture more once they are set. You can shape them into rounds and flatten them slightly or you can use a mold / cookie pads to make a beautiful design.

If your pedas are not shaping up well and you are unable to roll them into a nice round shape even after cooling, you can simply return the mixture to the pan over low heat and cook for another 2-3 minutes and it will be fine.

Method

1- In a blender, add the paan leaves with milk and rose water. Blend until you have a smooth mixture and set it aside.

2- Now in a saucepan over medium heat, add the mawa and roast for 1 to 2 minutes. Then add the sugar and stir.

3- Add the prepared paan-milk-rose water mixture and mix. Immediately lower the heat.

4- Continue to cook the mixture over low heat, the mixture will start to bubble and thicken after about 5 minutes. Continue to stir at all times.

step by step photo collage of making paan peda

5- After cooking over low heat for about 13 minutes, the mixture will come out of the sides of the pan. The mixture will look liquid, like molten lava, but this is the right step to stop. If you cook it more, the pedas will become chewy.

6- At this point, turn off the heat and transfer the mixture to baking paper, or you can use a lightly greased plate. Now wait for the mixture to cool.

7- Once cooled, you can easily shape it into round balls. I got 10 round pedas from the mix.

If you fail to shape them, it means the mixture has not been cooked at the correct stage. In this case, you need to put the pan back on low heat and continue to cook for 2-3 minutes more, then everything should be fine.

I roughly shape them, then put them in the fridge for 30 minutes.

8- After 30 minutes, take them out of the refrigerator and give them the shape you want. I used a shaping mold that I had and gave that shape to these pedas.

Garnish with mukhwas.

step by step photo collage of making paan peda

Store these Paan Peda in the fridge and are best consumed in 3-5 days!

7 paan peda arranged on a plate with a chain of flowers on the side

If you've tried this Paan Peda recipe, don't forget to rate the recipe! You can also follow me on Facebook and Instagram to see what's new in my kitchen!

Paan Peda

7 paan peda arranged on a plate with a chain of flowers on the side
Manali

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

Preparation time 5 minutes

Cooking time 15 minutes

Total time 20 minutes

Classes Dessert

Cooked Indian

Portions ten peda

Calories 130 kcal

  • 2 soup spoons Milk 30 ml
  • 1 teaspoon rose water 15 ml
  • 2-3 tall paan leaves 9-10 grams
  • 1 Chopped off mawa 200 grams, dried milk solids, I used the vadilal brand
  • 1/2 Chopped off granulated white sugar 100 grams
  • mukhwas to garnish
  • In a blender, add the paan leaves with milk and rose water. Blend until you have a smooth mixture and set it aside.

  • Now, in a saucepan over medium heat, add the mawa and roast for 1 to 2 minutes. Then add the sugar and stir.

  • Add the prepared paan-milk-rose water mixture and mix. Immediately lower the heat.

  • Continue to cook the mixture over low heat, the mixture will start to bubble and thicken after about 5 minutes. Continue to stir at all times.

  • After cooking over low heat for about 13 minutes, the mixture comes out of the sides of the pan. The mixture will look liquid, like molten lava, but this is the right step to stop. If you cook it more, the pedas will become chewy.At this point, turn off the heat and transfer the mixture to parchment paper, or you can use a lightly greased plate. Now wait for the mixture to cool.
  • Once it has cooled, you can easily shape it into round balls. I got 10 round pedas from the mix.If you fail to shape them, it means the mixture has not been cooked at the correct stage. In this case, you need to put the pan back on low heat and continue to cook for 2-3 minutes more, then everything should be fine.I roughly shape them, then put them in the fridge for 30 minutes.
  • After 30 minutes, take them out of the fridge and give them any shape you want. I used a shaping mold that I had and gave that shape to these pedas.Garnish with mukhwas. Store these Paan Peda in the fridge and are best consumed in 3-5 days!
  1. For a brighter green color of these pedas, you can use green food coloring. I didn't use any food coloring here.
  2. I used frozen mawa here which I thawed at room temperature then used in the recipe.
  3. These pedas can be stuffed with gulkand or nuts.

Calories: 130kcalCarbohydrates: 16gProtein: 4gFat: 6gSaturated fat: 4gCholesterol: 5mgSodium: 66mgPotassium: 4mgSugar: tengVitamin A: 108UIVitamin C: 1mgCalcium: 165mgThe iron: 1mg



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