'Peda (pronounced [ˈpeːɽaː]) is a sweet from the Indian subcontinent, usually prepared in thick, semi-soft pieces. The main ingredients are khoa, sugar and traditional flavorings, including cardamom seeds, pistachio nuts and saffron. The colour varies from a creamy white to a caramel colour. The word pera is also generically used to mean a blob of any doughy substance, such as flour or khoa. Origin of peda is credited to the Indian state of Uttar Pradesh, and the variety from the city of Mathura in that state was considered to be the best.[1] Simultaneously, another origin, practice of Peda making, some unique varieties, and spread of this tradition is attributed to the province of Saurashtra of Gujarat and its centers like Sihor, Rajkot, Palitana and Bhavnagar. The tradition and practice of making peda can be traced back to the late 1800s in Sihor, and it became more popular in the 20th century. Along with Rajkot and Bhavnagar now, there are several distinct varieties of Peda, originating from different centres of Saurashtra (region). In Gujarat, Pedas are called and pronounced as Penda : પેંડા From Uttar Pradesh, the peda has spread to many parts of the Indian subcontinent. It was taken and established in the district of Dharwad in Karnataka state in south India by Ram Ratan Singh from Lucknow, who migrated there in the 1850s.[2] This distinct variety is now famous as the Dharwad pedha. Satari Kandi Peda from Satara is also famous in the western[[Maharashtra] and Eastern [Orrisa]]. From India, peda has been introduced by an Indian who migrated to Pakistan, Mardan, in 1980, Alhaaj Mahmood Ali Khan. The peda is famous by the name of Badayuni Para. As with laddoos, pedas are sometimes used as prasadam in religious services -- Cook along yummy Indian food subscribe now: http://bit.ly/Food-Junction'
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