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Paan Gulkand Peda By Chef Akanksha Khatri

Paan Gulkand Peda

Paan Gulkand Peda is a unique sweet that is made during festivals. Chef Akanksha Khatri brings this special sweet to your kitchen.
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Cooking Time

5-10 Min

Meal Type


Preparation Time

10-15 Min



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  • For Paan Gulkand Peda

    • 1 tbsp ghee

    • 1 cup mawa

    • 1/2 cup sugar

    • ¼ cup paan paste

    • 1/2 cup desiccated coconut

    • 1/2 cup gulkand

    • few glazed cherries, cut halves


  1. 1

    Heat ghee in a pan, add mawa and roast for a minute.
  2. 2

    Now add sugar and cook until sugar melts and the mixture thickens.
  3. 3

    Now add in the paan paste and cook further for 2 mins.
  4. 4

    Turn off the flame and let the mixture cool down. Take a small portion and make lemon sized balls and shape into pedas.
  5. 5

    Make a thumb impression on top of the peda and coat it with desiccated coconut and top it up with gulkand and glazed cherries.

Peda originated in Mathura, Uttar Pradesh. It is usually prepared with Khoya, sugar and traditional flavourings like saffron. Many variations have been made to this simple and traditional sweet and one such is Paan Peda made of beetle leaves giving it a very unique taste. Initially Paan Pedas became popular in Banaras. Beetle leaves have always been used as mouth fresheners but this sweet changes it.

Here the Peda is topped with Gulkand. Paan and Gulkand is a made for each other combination.

Paan Gulkand Peda is lip-smackingly good.

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