Mawa White Peda is a simple yet elegant Indian sweet known for its creamy texture, subtle sweetness, and milky flavor. Unlike its saffron or kesar-flavored cousins, the white peda retains its natural milky-white color, making it a classic choice for those who enjoy pure, traditional taste. It’s often served during poojas, weddings, or festive offerings like Janmashtami and Diwali.

To make Mawa White Peda, start by crumbling about 1½ cups of fresh mawa (khoya). Use mawa that is soft and moist (preferably fresh or hariyali mawa) for best results. Transfer the mawa into a non-stick pan and cook on a low flame. Stir continuously so it heats evenly without sticking or burning. As it melts and becomes soft, add around ½ cup of powdered sugar to the pan and mix well.

The mixture will loosen initially due to the sugar melting, but with continuous stirring, it will thicken again. Add a pinch of cardamom powder for flavor, but skip saffron or any coloring to maintain the clean white appearance. Continue cooking the mixture until it thickens to a soft dough-like consistency and starts leaving the sides of the pan.

Once done, turn off the flame and let it cool until it's warm to the touch. Grease your palms lightly with ghee, take small portions of the dough, and roll them into smooth balls. Flatten each one gently to give it the traditional peda shape. You can press a small piece of cashew, almond, or even a dot of silver foil (vark) on top for decoration.

Allow the pedas to cool completely and set. They can be stored in an airtight container at room temperature for 2–3 days or in the fridge for up to a week. Mawa White Pedas are a perfect balance of simplicity and richness, ideal for anyone who loves classic Indian sweets with minimal ingredients and maximum flavor.