Dish
Peda
Peda is made by cooking khoya and sugar together until it forms a smooth mixture. Cardamom powder is then added to the mixture and it is shaped into small balls or flattened discs. Peda is a high-calorie dish and should be consumed in moderation. It is also rich in protein and fats, making it a good source of energy.
Origins and history
Peda originated in the state of Uttar Pradesh, India. It was first made by the royal chefs of the Mughal empire and was later popularized by the local sweet shops. Today, it is a popular sweet dish across India and is often served during festivals and special occasions.
Dietary considerations
Peda is not suitable for people with diabetes or those on a low-carb diet. It is also not recommended for people with lactose intolerance or those who are allergic to nuts.
Variations
There are many variations of Peda, including chocolate Peda, saffron Peda, and dry fruit Peda. Some recipes also call for the addition of rose water or pistachios to enhance the flavor.
Presentation and garnishing
Peda can be garnished with chopped nuts or silver foil to enhance its presentation. It is often served in small balls or flattened discs on a plate or in a box.
Tips & Tricks
To make Peda, it is important to use good quality khoya and cardamom. The mixture should be cooked on low heat to ensure that it does not burn.
Side-dishes
Peda is usually served as a standalone dessert or snack. It pairs well with a cup of hot tea or coffee.
Drink pairings
Peda is usually served with a cup of hot tea or coffee.
Delicious Peda recipes
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