Pistachio Peda Recipe

These fudgy Indian sweets are lightly scented with cardamom and the perfect accompaniment to tea.

by Pooja Makhijani
Jun 12 2017, 2:12pm

Photo by Farideh Sadeghin

Makes about 16
Prep time: 5 minutes
Total time: 30 minutes


2 cups|160 grams grated khoya (available at most South Asian grocery stores)
½ cup|100 grams granulated sugar
2 tablespoons unsalted butter
½ teaspoon cardamom, ground
3-4 strands of saffron, dissolved in 3 tablespoons of warm, full-fat milk
2 tablespoons|40 grams chopped pistachios, to garnish


1. In a heavy-bottomed pot over a low flame, combine khoya and butter. Cook until the butter melts, about 2 minutes.

2. Add the sugar and stir constantly for about 15 minutes, or until the khoya thickens and the mixture begins to pull away from the sides of the pot and form a dough. Remove from heat.

3. Shape into 16 rounds. Using your thumb, indent the middle (so as to form a more patty-like shape). Garnish with slivered pistachios. Peda can be stored in an airtight container in the refrigerator for up to one month.