Paneer Petha Peda with Homemade Khoya is a delicious and melt in mouth sweet balls (mithai) made using Cottage Cheese, Khoya (mawa) and Petha. In this recipe you also learn how to make Khoya at home using milk powder (dairy whitener). Petha is a famous sweet from Agra (UP, India) made from while pumpkin and sugar. Petha and Paneer are crushed and mixed with Khoya to make this wonderful recipe. For the upcoming festival season of Rakshabandhan, Ganesh Chaturthi and Navratri this is treat! Do make this this season with this very easy to follow recipe.
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INGREDIENTS:
For making Khoya (makes 100 gm):
1/2 Tbsp Ghee (Clarified Butter)
3 Tbsp Milk
3/4 Cup Milk Powder (Dairy Whitener)
For making Paneer Petha Peda:
150 gm (approx 1/2 Cup) crushed Petha
125 gm (approx 1 Cup) crushed Paneer (Cottage Cheese)
65 gm (approx 1/2 Cup) Khoya / Mawa
8-10 strands of Kesar (Saffron) (soaked in warm milk for 30 min)
85 gm (approx 1 Cup) Desiccated Coconut (Nariyal ka bura)
2-4 drops of Lemon Yellow Food Colour (optional)
4 Tsp Sugar
2 Tbsp clippings of Pistachio
Ghee (clarified butter) for greasing
SERVES: Makes 350-400 gm of Paneer Petha Peda (about 25 pieces)
PREPARATION TIME: 20 Min
COOKING TIME: 8 Min
TOTAL TIME: 28 Min
* 1 CUP = 237 ML
METHOD:
Making Khoya (makes 100 gm):
1. In a small pan heat Ghee (Clarified Butter) and Milk and once milk comes to boil switch off the flame.
2. Take Milk Powder (Dairy Whitener) in a big bowl.
3. Now pour the milk and ghee mixture little by little and mix.
4. It will become thick as Khoya in a while.
5. Cover it and keep in fridge for 30 min.
6. Khoya is ready and you can use it in any mithai (sweets).
Making Paneer Petha Peda:
1. Crush Petha in mixer grinder.
2. Churn Paneer in Mixer grinder for 15-20 seconds so that it becomes smooth.
3. Now put 65 gm (approx 1/2 Cup) Khoya / Mawa in a Pan on low flame.
4. Add crushed Paneer (Cottage Cheese), crushed Petha and Kesar (Saffron) (soaked in warm milk for 30 min).
5. Mix well and keep flame on low and cook for 2-3 min till everything melts.
6. Add Desiccated Coconut (Nariyal ka bura) and mix well.
7. Add Lemon Yello Food Colour and mix.
8. At this stage check the sweetness and add sugar as desired. Mix well and cook till sugar melts and its water evaporates (approx 2-3 min).
9. Peda mixture is ready. Transfer it to a bowl and allow it to cool down for 30 min.
10. Scoop equal size mixture using a greased spoon.
11. Lightly squeeze the Peda mixture in your palm so that it becomes little stiff and binds together.
12. Make it round and then using your finger leave impression at the middle of the Peda.
13. Prepare all Paneer Petha Peda in same manner.
14. Garnish the Peda by putting clippings of Pistachios on middle of each Peda.
15. Paneer Petha Peda is ready!
TIPS:
1. Khoya from this recipe makes about 100 gm.
2. I have used home made Paneer. You can take Dairy Paneer but avoid Packed Paneer.
3. As Petha's sweetness differs at different places adjust sugar as per taste.
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