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HOMEMADE REFINED SUGAR-FREE PEDA RECIPE
NO-ADDED SUGAR INDIAN SWEETS
Believe me when I say you will not know that this peda has no added sugar! The taste is almost exact, if not identical to Mawa Peda. Because this peda does not have refined sugar, you could argue that they are “healthy peda”. However, with the addition of mawa, which is full-fat milk solids, the sweet is still high in calories from the fat content. Instead of used refined white sugar, we have used a 100% natural artificial sweetener. This sweetener comprises of a blend of stevia and erythritol. We have been hard at work recently getting through our artificial sweetener tub and have made some delicious goodies such as: No added sugar Badam Katli No added sugar Shrikhand How to make Boondi Sugar-free
WHAT IS MAWA/KHOYA MADE OF?
Mawa or khoya is also known as Khoa in some places too. Mawa is dried evaporated milk solids and is used primarily as an ingredient in Indian sweets and savoury dishes. Khoya is used widely in North Indian and Rajasthani cuisine. Khoya is rich, nutty in flavour, slightly oily and has a granular or danedar texture. The traditional method of making Mawa is thickening milk in an iron pan. However, this method is time and energy-consuming. You can make khoya at home in less time and with an easy method with just a handful of ingredients. Check out Homemade Chikna Khoya recipe, if you are after making creamy and melt in mouth Gujarati style Mohanthal Did you know that you can make Khoya using ricotta cheese in the microwave too? Have a look at our Make Mawa/Khoya in the Microwave with Ricotta cheese. This Beetroot Kalakand recipe using Mawa/Khoya is phenomenal. NOTE – In the video of the mawa peda, first we have shown you how to make Homemade Mawa.
SLOW ROASTED MAWA PEDA
WHY DO YOU WANT TO MAKE THESE MAWA PEDA?
INGREDIENTS FOR SUGAR-FREE MAWA PEDA/ARTIFICIAL SWEETENER MAWA PEDA
To prepare this truly addictive and impressive peda you will require a couple of ingredients. I know, you can’t believe that this recipe has such a short list of ingredients! ≫ MAWA/KHOYA – the main ingredient for this recipe is Mawa or Khoya. It is base for many Indian sweets, also added to the savoury recipes too. We have used homemade mawa, but you can use store-bought too. ≫ Stevia/Erythritol – this is the 100% natural artificial sweetener (*affiliate) that we have used in place of sugar. It has similar properties to sugar and will still allow the texture and taste of peda to remain. You may use monk fruit sugar too. You can of course use normal sugar in place of sweetener if you prefer. ≫ Cardamom and nutmeg powder not only enhances the flavour of these enticing peda, but in helping to digest heavy and rich food. However, this is totally optional.
HOW LONG CAN I STORE MAWA PEDA
The longer that mawa peda are cooked, the longer their shelf-life. These pedas can be stored in an airtight container for up to 2 weeks at room temperature. Can be stored in the fridge to keep fresh for a long period (3-4 weeks) however bring it to room temperature before consuming.
TIPS TO MAKE THE BEST MAWA PEDA
Slow roasted peda is relatively easy to make but it does require attention and patience. ≫ Make sure you are using fresh and good quality mawa for this recipe, which is not mouldy or smelly or slimy. ≫ Always use thick bottom pan or kadai , to roast the mawa you will need a pan or kadai that is with a heavy base to prevent stick or burnt the mawa. ≫ Roast mawa on the lower heat/setting. It takes a little while, but all the efforts are worth when you see good results ≫ Keep stirring all the time, although you are using a heavy bottom vessel you still need to give your 100% attention, Keep stirring all the time whilst roasting the mawa. ≫ If by chance, you see any dark spot whilst roasting mawa, which means your mawa has starts sticking to the pan. Immediately remove the pan from the heat and let it cool slightly, remove the burnt mawa then keep stirring until it cools down. Then return it to the heat and roast on the lowest heat. ≫ Once mawa has roasted properly and starts leaving the sides of the pan, remove the pan and transfer the mixture into another plate. ≫ Let the mixture cool slightly, but not fully as you will not be able to handle the peda dough. The dough will begin to harden and crumble and won’t form into pedas. Whilst the mixture is warm, knead the peda dough and then shape it into your desired finish.
EQUIPMENT/TOOLS
- Heavy based pan or Kadai
- Spatula
- Plate
HOW TO MAKE SLOW-ROASTED MAWA PEDA
Get the exact measurements and complete ingredients list in metric and imperial from the recipe card below. Let’s gather all the peda ingredients and I’ll show you…
- Take mawa/khoya/khoa in a pan and slow roast on the lowest heat.
- Slow roast until becomes loose, a little darker in colour and shiny. You’ll be able to see khoya releasing fat.
- Add stevia and mix well.
- Let the stevia melt in the mawa, keep cooking and stirring until the peda mixtures leave the sides of the pan.
- Turn off the heat, and transfer the mixture to a plate.
- Let it cool slightly and knead the dough to remove any lumps if there are. 7. Divide the mixture into equal portions, and shape the peda. This time we have used churma ladoo mould to shape the peda.
IF YOU LIKE THIS RECIPE
…you might also like our other Peda recipes:
- Rajwadi Peda
- Kesar Mawa Peda
- Kesar Malai Peda
- Mathura Peda
- Mango Peda
- Tri colour Pead
- Ricotta Cheese Peda Do you like to read our blog? then don’t forget to sign up for email updates to get new recipes delivered right to your inbox. you can find us on Twitter, Facebook, Instagram, Pinterest and Youtube Channel.
