Thandai Peda (with Gulkand filling)!

5 pedas served on a blue plate with more pedas placed in the background

4.50 from 2 votes

Thandai Peda (with Gulkand filling)!

These delectable Thandai Pedas are infused with the flavors of spices like saffron, cardamom, rose, peppercorn and filled with aromatic gulkand. Made with only a few ingredients, these pedas will add more colors to your Holi celebrations!

Prep Time5

Cook Time17

Resting Time30

Total Time52

Course: Dessert

Cuisine: Indian

Servings:

Author: Manali Singh

Ingredients

250 grams mawa 1 1/4 cups
2 tablespoons thandai powder
100 grams granulated white sugar 1/2 cup
2 tablespoons whole milk 30 ml , or use any milk of choice
6 teaspoons gulkand

Instructions

Make sure you have your homemade thandai powder ready before you start making these pedas. Add 250 grams mawa to a pan on medium heat. Roast it for 2 to 3 minutes, stirring continuously. It will liquify, we are not looking for any color changes here.
Then add 2 tablespoons of thandai powder, 100 grams of sugar and mix. Also add 2 tablespoons of whole milk (or any milk of choice). Stir everything, the mixture will become liquidiy. Turn the heat to low.
Stir continuously and cook the mixture on low heat. The mixture will look very thin at the beginning but will start to thicken with time. After cooking for around 15 minutes, the mixture will leave the sides of the pan and will have a molten lava-like consistency. This is the stage to take the pan off the heat else the pedas will turn chewy.
This time may vary depending on the intensity of heat and thickness of your pan, but keep an eye after 12 minutes of cooking. Transfer the mixture from the pan to a baking sheet lined with parchment paper and let it cool for around 30 minutes.
Start making pedas after the mixture has cooled down. Take a small portion of mixture in your hands (around 25 grams) and roll into a ball. Make an indentation in the center with your thumb and fill it with 1/2 teaspoon gulkand. Seal the edges to make the sure the filling is well secured inside and then roll it into a ball again. Press it slightly to make that traditional peda shape. Make all pedas similarly. I got around 12 pedas of 25 grams each.
If you want to give them a nice design/shape, press each ball through a mooncake mold and then release to see the pattern. Garnish with rose petals and a few saffron strands.

Notes

Skip the gulkand if you don't like it. You can fill it with chopped nuts like almonds, cashews or even keep the pedas plain and simple.
Make a batch of my homemade thandai powder in advance and then you can make these pedas in 20 minutes or less (not including the cooling time).

Nutrition