Dharwad peda |
|
| Origin | |
|---|---|
| Alternative name(s) | Pera, Penda |
| Place of origin | India |
| Region or state | India, Gujarat |
| Dish details | |
| Course served | Dessert, prasad |
| Main ingredient(s) | Khoya |
Peda, Pheda or Pera (Urdu: پیڑا, Hindi: पेड़ा, pronounced [ˈpeːɽaː], Marathi: पेढा) 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 color 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 (in the case of the sweet) khoa.
Origin or popularity of Peda may be 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 may be attributed to the province of Saurashtra of Gujarat and its centers like Sihor, Rajkot, Palitana and Bhavnagar as well. Sihori Rajwadi Peda have remained popular since 1912 and this variety has retain itself even as of now, at the same time reaching across the state of Gujarat and at distances in India. Tradition and practice of Peda making can be traced back to late 1800's in Sihor while it picking up momentum in 20th century. Along with Rajkot and Bhavnagar now, there are several distinct varieties of Peda, originating from different centers 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 even 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.
As with laddoos, pedas are sometimes used as prasad in religious services.