Microwave Mawa Peda with double cream are the ultimate quick Indian sweet. When time is short but you are still craving authentic tasting mawa peda, look no further than this easy recipe that uses only 3 main ingredients!
INSTANT MAWA PEDA MICROWAVE METHOD
This Instant Mawa Peda recipe uses mawa, sugar and double cream to make the smoothest peda that are not sticky.
Peda are traditionally made on the stovetop by boiling milk for hours. We have eliminated the need for that by adding mawa and heating the mixture in the microwave.
This mawa peda are:
✔️super easy and fool-proof version of mawa peda
✔️a great last-minute dessert and travel friendly
✔️ egg-free and gluten-free
✔️easy to make in the microwave or stovetop
Flavour of Mawa Peda
Peda can be flavoured in many different ways.
Mawa is creamy, delicate in flavour yet adds a richness. It has a nuttiness from the milk solids. Mawa is also a great carrier of other flavours and enhances them, such as adding saffron, cardamom or pistachio.
These Instant Kesar Peda in Microwave are just phenomenal. Mum has been making since she learnt to make from my late aunt almost 3 decades ago.
They became such a sensation in our house that we can all make them without even a glance at the recipe!
The flavour of mawa peda is unique because it doesn’t require many flavours. The creaminess of the mawa is so delicious.
I deliberated with adding flavour to these pedas but decided against it! Why not enjoy the original taste!
What is Mawa?
Mawa or khoya as it is also known, is used primarily as an ingredient in Indian sweets and savoury dishes.
Mawa is essentially milk solids, and is used widely in North Indian cuisine.
Mawa helps to achieve that moreish “danedar” texture which is essential to certain recipes.
We love using Mawa in our kitchen. My Grandma’s family was originally from Rajasthan in India. They would use a lot of mawa in their cooking. My Mum followed the same habit so we use it often.
Some sweets using mawa include:
Mawa Ghughra/Gujiya
Malai Dodha Barfi
Aate Ka Halwa
We make our mawa at home for all of our recipes. Use our Homemade Mawa recipe
Peda or Penda
You may have heard that these sweets are called Peda or Penda. The difference is due to the different languages in India. In Gujarat, we call them penda (પેંડા)
In South India, they are known as Pedha.
When to serve Mawa Peda
Peda are synonymous with gifting and are often gifted during a celebration.
Peda can be eaten anytime throughout the day! The equivalent to Western confectionery.
Sometimes when they are laying on the table, I will cheekily eat one with my tea or coffee in the morning!
They would go wonderfully served at an Indian afternoon tea.
And of course, peda will always be a part of Indian festivals such as rakhi, holi and Diwali.
Ingredients for Microwave Peda
You will need only a few simple and easy to find ingredients
Mawa or Khoya – mawa is essential for making mawa peda. It can be homemade or shop-bought, outside India you can find Mawa or Khoya in any Asian groceries or major British Supermarkets in the chilled or frozen aisle.
Double cream – we use double cream which is 48% fat. It adds richness to the peda.
Sugar – white granulated sugar works best.
Ghee – use a little desi ghee to ensure the peda are not sticky. Greasing your hands with ghee before shaping the peda also helps.
Stovetop Instant Mawa Peda
How to make homemade easy microwave peda
Follow these steps and tips for the perfect Peda.
You will need a microwavable bowl. Use a large bowl so you can easily stir the ingredients and prevent spillage as the mixture heats in the microwave.
In a bowl mix mawa, sugar and cream.
Place it in the microwave, cook the mixture on HIGH for 4 minutes. Check the mixture every minute and stir it.
Add cardamom powder if using, then again cook for another 3 minutes.
Let it cool slightly.
Remove the mixture into the plate whilst warm and knead until grain-free. (you may add little ghee)
Make peda and garnish.
Tips
Before you start making peda, check if mawa is fresh or not, if unusual smell or colour do not use it.
If using frozen mawa, make sure you defrost fully before using it.
To ensure your peda are not sticky, add small spoon ghee or unsalted butter to the warm mixture.
Do not cook peda mixture for too long and don’t let it cool completely before shaping them.
Whilst cooking in microwave keep checking and stirring the mixture every one minute.
If storing them in the refrigerator, keep away from the strong odour food such as curries, meat or poultry.
Storage
Our favourite Peda Recipes:
Rajkot na Peda
Chai Peda
Clotted Cream Peda
19 Best Barfi Peda Recipes
Did you like this recipe?
MICROWAVE MAWA PEDA
Ingredients
- 1 cup khoya or Mawa milk solids
- ¼ cup regular sugar plus 3 tablespoon
- ¼ cup double cream
- ½ tsp. cardamom powder
- 1 tsp. ghee
- 2 tbsp. pistachio slivers
- 2 tbsp. dry rose petals
- Edible silver foil - Chandi Varq
Instructions
- Take mawa, sugar and saffron cream in M/W proof bowl and microwave HIGH for 4 minutes. Keep mixing in between.
- Remove the bowl and mix well, once again microwave for 3 minutes and keep mixing in between.
- Mawa mixture will get thicker, now add cardamom powder and mix well.
- Let it cool a little, apply little ghee on your palm and knead the mixture while is slightly warm.
- Make round peda or your desired shape and apply edible foil, garnish with rose petals and pistachio slivers.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
MICROWAVE MAWA PEDA
Ingredients
- 1 cup khoya or Mawa milk solids
- ¼ cup regular sugar plus 3 tablespoon
- ¼ cup double cream
- ½ tsp. cardamom powder
- 1 tsp. ghee
- 2 tbsp. pistachio slivers
- 2 tbsp. dry rose petals
- Edible silver foil - Chandi Varq
Instructions
- Take mawa, sugar and saffron cream in M/W proof bowl and microwave HIGH for 4 minutes. Keep mixing in between.
- Remove the bowl and mix well, once again microwave for 3 minutes and keep mixing in between.
- Mawa mixture will get thicker, now add cardamom powder and mix well.
- Let it cool a little, apply little ghee on your palm and knead the mixture while is slightly warm.
- Make round peda or your desired shape and apply edible foil, garnish with rose petals and pistachio slivers.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Mogo Chips 65 is the ultimate vegetarian starter. This vegan version of Hyderabad’s famous Chicken 65 or Gobi 65 is packed full of aromatic flavours. Mogo Chips or Yucca Chips are double-cooked by coating in a delicious red masala, frying, and then tempering again with hot red chilies and curry leaves!
MOGO CHIPS 65
I love mogo chips – I would go as close to say it’s a full-blown obsession. Nothing beats the traditional fried mogo with a little salt and red chilli powder and Imli but I am always looking for more ideas!
Our all-time favs that are always cooked on repeat are:
Mogo Chips – the OG!
Masala Mogo – an Indo-Chinese fusion that is a must-try!
Masala Mogo Chips – a variation of Masala Chips
Chill, garlic and lime Mogo – delicate flavours for air-fried mogo
Farali Cassava and Peanut Stir-fry – great for fasting
Chilli Mogo
Tandoori Mogo
Farali Mogo Vada – ideal for fasting
I was recently moving out of my accommodation to my apartment and didn’t fancy cooking whilst I was amidst packing. I ordered Gobi 65 from a local takeaway and instantly fell in love with the flavours.
We were eating mogo at home one day and I thought that adding those flavours to mogo would be a wonderful idea!
And I’m so glad that I experimented! Mogo is a brilliant starch for absorbing flavours. Due to its mild creaminess, it goes so well with many different cuisines.
What is 65?
I took to google to investigate the origins of this recipe, and it seems as if there are a number of theories. The most common seems to be that Chicken 65 (the original recipe) originates from a fine-dining restaurant in Chennai in 1965.
Flavour of Mogo 65
From the abundance of curry leaves added to this dish, it is obvious that it is a true South Indian recipe. Red chilli brings heat to this recipe however our version isn’t overly spicy and is suitable for the whole family to eat.
The creamy mogo soaks up all these flavours really well and deep-frying really intensifies the aroma.
Ingredients for Mogo Chips 65
(full recipe and method in the recipe card below)
For the mogo chips and batter, you will need
Mogo – also known as cassava or yucca. You can use either fresh or frozen mogo. Fresh mogo can be found in most supermarkets and whole foods stores.
Major British supermarket chains stock frozen mogo chips in the frozen section. You can also go to most Indian or South Asian grocery stores and find mogo there.
Plain flour
Rice flour – rice flour gives the batter a delicious crunch once deep-fried. Do use rice flour in your batter if you can.
Cornstarch
Curry leaves – adding chopped curry leaves to the batter is a must! It is what gives this dish the “65” spin.
Fresh Coriander
Ginger-garlic paste
Red Chilli Powder – we used Kashmiri chilli powder which gave us a gorgeous red colour without adding too much spice. If you want your Mogo Chips 65 very spicy, add red chilli paste too along with Kashmiri chilli powder.
Garam masala
For the temper, you will need
Oil
Ginger-garlic paste
Mustard Seeds
Dried whole red chillies
Curry leaves
How to make or cook Mogo Chips from frozen
How to cook fresh mogo
Bring a large pan of salted water to a boil.
Add the cut mogo and simmer for around 15 minutes or until a knife runs smoothly through the mogo.
Drain the water.
Air Fryer mogo Chips
To air-fry mogo chips, first, cook the mogo according to the steps given above.
Preheat your air fryer to 205C for 5 minutes.
Air fry for approx 12 minutes at 205C.
Detailed recipe found in our MASALA MOGO CHIPS post. The link is given above.
How to make Mogo 65
First, boil the mogo chips using the steps above.
Set aside the mogo to cool and drain the water thoroughly
Prepare the batter.
Dip the mogo into the batter and deep-fry or air-fry.
This recipe is suitable for air-frying as the batter is quite thick and should not drip too much.
You can either eat the mogo once it is fried with a squeeze of fresh lemon juice – the coating will be deliciously crunchy, or you can proceed to the next step if you want further flavour!
In a pan, add the ingredients for the temper and cook until the mustard seeds crackle and the garlic-ginger paste is fragrant. Add the cooked mogo chips and toss.
Serve hot!
Can I make Mogo 65 in advance?
I do not think that mogo 65 can be made in advance. Part of the appeal of this recipe is the delicious crunchy coating of the mogo. By making this recipe in advance, the mogo begins to go soft and also dry.
This recipe is best eaten immediately whilst it is still hot.
MOGO CHIPS 65
Ingredients
- 500 g cassava chips frozen or fresh
- 4 tbsp. plain flour
- 3 tbsp. rice flour
- 2 tbsp. cornflour
- 3 tbsp. red kashmiri chilli powder see notes
- 1 tbsp. garam masala
- ½ tsp. black pepper powder
- 1 tbsp. ginger paste
- 1 tbsp. ginger paste
- 6-7 curry leaves finely chopped
- 2 tbsp. fresh coriander/cilantro finely chopped
- Salt per taste
- Tap water as needed
- Oil to deep fry
- 2 tbsp. oil
- 1 tbsp. ginger-garlic minced
- 2 sprig curry leaves
- 1 tsp. mustard seeds
- 1-2 dry red chillies
Instructions
- Cook the mogo chips according to packet instructions.
- Drain all the water and leave chips to cool down totally.
- In a big bowl combine plain, rice and cornflour.
- Add red chilli powder (red chilli paste if using) garam masala, black pepper powder, ginger-garlic paste, curry and coriander leaves and salt.
- Gradually add water and make the batter by using an egg whisker. The consistency of the batter should like a regular pancake.
- Meanwhile, heat oil in a steady pan or kadai.
- Add the cooled mogo chips to the batter and coat them well.
- Once the oil is heated, carefully drop a few batter-coated mogo chips into the pan or kadai.
- Deep fry the chips on medium heat until brown and crispy outside.
- Remove the first batch, leave it aside and fry the remaining chips.
- In the last batch add curry leaves and fry with the chips (IF EATING WITHOUT ANY TEMPERING/VAGHAR)
- Heat oil in a kadai.
- Add mustard seeds once start spluttering add ginger-garlic, red chillies and curry leaves.
- Once the curry leaves turn crispy, add deep fried mogo chips and saute for a minute or so.
- Serve on a plate and serve immediately.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
