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peda
Sign in to savePeda, pedha () or pera is an Indian sweet that originated in the city of Mathura, Uttar Pradesh, India. Traditionally prepared as thick, semi-soft round balls, its main ingredients are khoa, sugar and traditional flavourings including cardamom seeds. It is brown in colour. Variant spellings and names for the dessert include pedha, penda (in Gujarati) and pera and it is found in several varities in north India.
Key facts
- Food.name
- Peda
- Food.image
- Indian Sweet Dessert Peda in a white bone china plate.jpg
- Food.image_size
- 250px
- Food.alternate_name
- Pedha, pera
- Food.country
- Indian subcontinent (Mathura, Uttar Pradesh, India)
- Food.region
- Indian subcontinent, Mauritius, Fiji, southern and eastern Africa, the Caribbean, the Malay Peninsula
- Food.course
- Dessert, prasāda, sweet
- Food.main_ingredient
- Khoya, sugar
via Wikipedia infobox
Article
7 sectionsContents
- History and etymology
- Nutrition
- Shelf life and storage
- Varieties
- Consumption customs
- In religion
- References
Peda, pedha () or pera is an Indian sweet that originated in the city of Mathura, Uttar Pradesh, India. Traditionally prepared as thick, semi-soft round balls, its main ingredients are khoa, sugar and traditional flavourings including cardamom seeds. It is brown in colour. Variant spellings and names for the dessert include pedha, penda (in Gujarati) and pera and it is found in several varities in north India.
== History and etymology == The word pda is derived from the Sanskrit word Piṇḍa or Piṇḍaka which refers to a lump of food and also a milk & flour-based sweet in the form of a lump. Piṇḍaka as a sweet finds mention in Ayurvedic & Pākaśāstra texts ranging from Charaka Samhita of the 4th century BCE to Bhojanakutūhala of 17th century CE. Charaka Samhita enlists piṇḍaka along with flour-based Indian sweets and describes them as heavy. Bhojanakutūhala describes the preparation of the sweet using milk and sugar with the use of spices like cardamom, cloves and pepper.