Peda is a very popular indian mithai in the indian subcontinent. Traditionally peda is made by simmering milk for hours so that the milk solids remain which are then sweetened with sugar or condensed milk, flavored and rolled into flat round shaped balls. Texturewise, peds are and little crumbly and Making traditional milk peda takes a long time and effort. However, using khoya/mawa or milk powder, can make it very easily. I have shared quite a few peda recipes in the past (scroll to the bottom of the post to check them out). The flavors of this peda were playing in my mind for quite a bit and I am so glad that after a couple trials, this recipe came out perfect. This recipe is perfect for Navratri or any hindu festival fasting.
How to make pineapple peda
First begin by selecting a ripe pineapple. Over ripe pineapple will work great as well since it will automatically bring down the sugar in your recipe. Cook down the pineapple till juices dry out. Blend the pineapple to a paste. There should be not big chunks. Then mix the paste with cooked mawa, sugar,dessicated coconut and saffron. Let cool down and roll into peda and decorate as you wish. I used saffron stain and a flower cutter.
