PEDA CUPCAKES

PEDA CUPCAKES RECIPE

Servings: 6 cupcakes

Prep Time: 15 mins

Cook Time: 25 mins

Total Time: 40 mins

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🧈 Ingredients

For the Peda Base Batter:

200 g mawa (khoya)

50 g sugar

100 ml milk

¼ tsp cardamom powder

Few saffron strands (soaked in warm milk)

1 tbsp chopped pistachios & almonds

Silver leaf (vark) for garnish

For the Cupcake Base (optional, if you want sponge + peda fusion):

1 cup all-purpose flour

½ cup condensed milk

¼ cup ghee or butter (melted)

½ tsp baking powder

¼ tsp baking soda

¼ cup milk (as needed)

Pinch of salt

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👩‍🍳 Instructions

Step 1: Prepare Peda Mixture

1. In a heavy-bottomed pan, heat mawa on low flame until it softens and releases a slight aroma.

2. Add sugar and milk, stirring constantly until it forms a thick creamy mixture.

3. Mix in cardamom powder and saffron milk.

4. Once thick and smooth, remove from heat and let it cool slightly.

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Step 2: (Optional) Make Cupcake Base

1. Preheat oven to 170°C (340°F).

2. In a bowl, mix flour, baking powder, baking soda, and salt.

3. In another bowl, whisk condensed milk, melted ghee, and milk until smooth.

4. Combine wet and dry ingredients; fold gently into a smooth batter.

5. Line cupcake molds and fill halfway with batter.

6. Bake for 15 minutes or until a toothpick comes out clean. Cool completely.

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Step 3: Assemble Peda Cupcakes

1. Once cupcakes are cool, pipe or spread the peda mixture on top as frosting.

2. Decorate with chopped pistachios, almonds, saffron strands, and silver leaf.

3. Chill slightly for 10–15 minutes before serving for the best texture.

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✨ Serving Tip

Serve at room temperature with a drizzle of saffron milk or a sprinkle of rose petals for extra elegance.

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🎉 Result

Soft, creamy PEDA CUPCAKES — a perfect blend of Indian mithai richness and modern cupcake charm, ideal for festivals or family celebrations.