Peda

2021-11-24T22:31:42Z

2603:8080:630F:DF25:903C:DA1F:DC43:A83F:

{{Short description|Indian sweet, often a round flattened ball of dairy solids mixed with spices}}
{{about||the prefix|Ped-|the Indian candy|Petha|the nickname|Peđa}}
{{Use dmy dates|date=April 2019}}
{{Use Indian English|date=April 2019}}
{{Infobox prepared food
| name = Peda
| image = Indian Sweet Dessert Peda in a white bone china plate.jpg
| image_size = 250px
| caption =
| alternate_name = Pedha, Pera
| country = [[Indian subcontinent]] ([[Mathura]], [[Uttar Pradesh]], [[India]])
| region = Indian subcontinent, [[Mauritius]], [[Fiji]], southern and eastern [[Africa]], the [[Caribbean]], the [[Malay Peninsula]]
| creator =
| course = [[Dessert]], [[Prasāda]], [[Sweet]]
| served =
| main_ingredient = [[Khoya]], [[sugar]]
| variations =
| calories =
| other =
}}
'''Peda''' ({{IPA-hns|ˈpeːɽa|pron}}) or '''Pera''' is a sweet dish hailing from the [[Indian subcontinent]]. It originated from [[Mathura]], [[Uttar Pradesh, India]]. Usually prepared in thick, semi-soft pieces, its main ingredients are [[khoa]], sugar and traditional flavorings including [[cardamom]] seeds, [[pistachio]] nuts and [[saffron]]. Its colour varies from a creamy white to a caramel colour. The word ''peda'' is also generically used to mean a sphere of any doughy substance such as [[flour]] or ''khoa''. Variant spellings and names for the dessert include ''pedha'', ''penda'' (in [[Gujarati language|Gujarati]]) and ''pera''.

Pedas originated in the city of [[Mathura]] in the present-day [[Uttar Pradesh]].<ref>{{cite book |url=https://books.google.com/books?id=pWG6myyY_okC&pg=PT37 |title=Mithai |author=Sanjeev Kapoor |publisher=Popular |isbn=9788179917121 }}</ref> The [[Mathura Peda]] is the characteristic variety from the city. From Uttar Pradesh, the peda spread to many parts of the Indian subcontinent. [[Thakur (Indian title)|Thakur]] Ram Ratan Singh of [[Lucknow]] who migrated to [[Dharwad]] (in the present-day [[Karnataka]]) in the 1850s introduced pedas there. This distinct variety is now famous as the [[Dharwad pedha]].<ref>{{cite web |url=http://archive.deccanherald.com/DeccanHerald.com/Content/May132008/spectrum2008051267562.asp |title=Pedas, anyone? |publisher=Deccan Herald |date=13 May 2008 |access-date=2008-10-16 |archive-url=https://web.archive.org/web/20160419042903/http://archive.deccanherald.com/DeccanHerald.com/Content/May132008/spectrum2008051267562.asp |archive-date=19 April 2016 |url-status=dead }}</ref><ref>Ashwin Rajagopalan (26 January 2016). [http://food.ndtv.com/food-drinks/dharwad-peda-a-regional-favourite-from-karnatakas-sweet-repertoire-1268248 Dharwad Peda: A Regional favourite From Karnataka's sweet repertoire], NDTV.</ref> Kandi Peda from [[Satara (city)|Satara]] in [[Maharashtra]] is another variety of peda.<ref>[http://timesofindia.indiatimes.com/city/pune/13-products-have-potential-for-GI-registration/articleshow/5932888.cms 13 products have potential for GI registration]</ref> Dood peda, made famous by the Nandini Milk Co-operative in Karnataka, is another popular variety.

As with [[laddoo]]s, pedas are sometimes used as [[prasadam]] in religious services.

<gallery>
File:Kesar Peda.jpg|Kesar Peda with Garnishing of Pistachio and Cardamom
</gallery>

==References==
{{reflist}}

{{Cheese dishes}}

[[Category:Indian desserts]]
[[Category:Uttar Pradeshi cuisine]]
[[Category:Gujarati cuisine]]
[[Category:Nepalese cuisine]]
[[Category:Confectionery]]
[[Category:Guyanese cuisine]]

{{dessert-stub}}

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Peda