1 cupmawa200 grams, dried milk solids, I used vadilal brand
1/2cupgranulated white sugar100 grams
To a blender add paan leaves with milk and rose water. Blend until you have a smooth mixture and set this aside.
Now to a pan on medium heat, add mawa and roast for 1 to 2 minutes. Then add sugar and stir.
Add the prepared paan-milk-rose water mixture and mix. Immediately, turn heat to low.
Continue to cook the mixture on low heat, mixture will start bubbling and getting thickened after around 5 minutes. Keep stirring at all times.
After cooking on low heat for around 13 minutes, the mixture will leaves the sides of the pan. The mixture will look liquid-y, like a molten lava but that's the right stage to stop. If you cook it further, pedas will turn chewy.At this stage, turn off heat and transfer mixture to a parchment paper, or you can use a plate that's been greased a little. Now, wait for the mixture to cool down .
Once it has cooled down, you can easily shape it into round balls. I got 10 round pedas out of the mixture.If you not able to give them a shape, that means the mixture wasn't cooked to the right stage. In that case you should put the pan back on low heat and continue to cook for 2-3 more minutes and then it should be okay.I roughly shape them and then pop them into the fridge for 30 minutes.
After 30 minutes, take them out of the fridge and shape into any shape you like. I used a shaping mold that I had and gave these pedas this shape.Garnish with mukhwas. Keep these Paan Peda refrigerated and they are best consumed with in 3-5 days!
For a brighter green color of these pedas, you can use green food color. I have not used any food coloring here.
I have used frozen mawa here which I thawed at room temperature and then used in the recipe.