Paan Peda Recipe

Cooking Directions

• STEP 1.In a heavy-bottomed pan, heat ghee and add crumbled khoya.
• STEP 2.Cook the khoya on low heat until it starts to melt.
• STEP 3.Add condensed milk and mix well.
• STEP 4.Continue cooking and stirring until the mixture thickens and starts to leave the sides of the pan.
• STEP 5.Add chopped betel leaves, cardamom powder, and fennel seeds to the mixture.
• STEP 6.Mix well and cook for a few more minutes until the mixture forms a dough-like consistency.
• STEP 7.Remove from heat and let it cool slightly.
• STEP 8.Divide the mixture into small portions and shape them into pedas.
• STEP 9.Garnish with chopped nuts and let them cool completely before serving.

Cooking Tips

• Make sure to cook the mixture on low heat to prevent it from burning.
• If the mixture becomes too dry, add a little milk to soften it.
• For a more intense paan flavor, add a few drops of paan essence.

Storage and Serving

• Store Paan Pedas in an airtight container at room temperature for up to 1 week.
• Serve at room temperature and enjoy the unique flavors of paan.