Peda, a beloved sweet originating from Uttar Pradesh, India, traditionally delights with its fudge-like texture and rich flavors of khoya and cardamom. In this unique rendition, we elevate the classic by infusing it with the delicate, aromatic essence of lavender. The result is a visually stunning, fragrant confection that bridges the gap between traditional Indian cuisine and contemporary culinary art. Each lavender-infused peda is a testament to the harmony of flavors, where the creamy richness of khoya meets the enchanting aroma of lavender and cardamom, creating a sensory experience that is both comforting and exotic.

Ingredients

Serving Size

• Makes about 20 pedas

From Your Pantry

• 1 cup Powdered Sugar
• 1/2 teaspoon Cardamom Powder
• A pinch of Saffron Strands (optional for garnish)

Additional Grocery Items Needed

• 2 cups Khoya (Milk Solids)
• 1 tablespoon Edible Dried Lavender
• 1/4 cup Milk
• 1 tablespoon Clarified Butter (Ghee)

Preparation

1. Begin by gently heating the khoya in a thick-bottomed pan on low heat. Stir continuously to prevent it from sticking to the bottom.
2. As the khoya softens, add milk and clarified butter. Mix well until the ingredients are fully incorporated and the mixture has a smooth consistency.
3. Incorporate powdered sugar and cardamom powder into the mixture, continuing to stir on low heat until the sugar dissolves completely.
4. Infuse the mixture with dried lavender, stirring gently to distribute the flavor evenly. Cook for another 5-7 minutes, or until the mixture begins to leave the sides of the pan.
5. Remove the pan from the heat and allow the mixture to cool slightly until it is warm to the touch. Grease your palms with a little ghee, and begin shaping the mixture into small, round pedas.
6. Optionally, press a few strands of saffron on top of each peda for garnish and a hint of color.
7. Allow the pedas to cool completely before serving. They will firm up as they cool, acquiring the perfect fudge-like texture.

Expert Tips

• Ensure the khoya is at room temperature before starting the recipe for easier handling.
• The addition of lavender is subtle; careful not to overpower the delicate balance of flavors.
• If the mixture becomes too thick or difficult to shape, warm it slightly to regain pliability.
• Store the pedas in an airtight container at room temperature for up to a week.

Serving Suggestions

Serve these lavender-infused pedas on a decorative plate as a delightful conclusion to a festive meal or as a special treat with afternoon tea. The floral notes of lavender paired with the warmth of cardamom create a sophisticated flavor profile that pairs beautifully with a robust Assam tea or a delicate Darjeeling. For an extra touch of elegance, garnish the serving plate with lavender sprigs and a dusting of powdered sugar.

Nutrition Facts per Serving

• Calories: 150
• Protein: 4g
• Carbohydrates: 18g
• Fat: 7g
• Cholesterol: 20mg
• Sodium: 60mg
• Allergens: Milk

We encourage you to share this recipe with friends and family and to experiment with your own variations. Perhaps try incorporating different floral notes such as rose or jasmine, or adjusting the level of sweetness to suit your taste. The beauty of cooking lies in creativity and sharing, so we hope this recipe inspires you to explore and enjoy the art of making sweets.