About the Malai Peda

Pedas with a dry-fruit filling of Emerald pistachio, figs, orange zest & rose water. Hand-made with love one by one - with only the best ingredients.

Malai Peda Box

Box of 9

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Regular price
Rs. 600
Regular price
Sale price
Rs. 600

Pedas with a dry-fruit filling of Emerald pistachio, figs, orange zest & rose water. Hand-made with love one by one - with only the best ingredients.

Availability:

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Delivery of Christmas products outside of Mumbai will begin from 9th December. We want to make sure your gift reaches on time. Please select a delivery date 1-2 days before your desired date, as we cannot commit to specific delivery timings during peak season.

We make our products fresh, so expect it in a few hours

Contains Nuts

Contains Lactose

Contains Dairy

100% Veg

Gluten Free

Preservative Free

Refrigerate

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Anatomy of the Malai Peda

The Malai Peda at Bombay Sweet Shop is made into a bite sized cylindrical treat. It is stuffed with a dry fruit filling of emerald pistachios, Nasik figs, honey and orange zest with a dash of Himalayan rose water. This is then topped off with a pink flower made with khoya.

The Magic Behind the Mithai!

The Malai Peda is possibly the most commonly consumed Indian Mithai. Popularly presented as an offering to the gods and during auspicious occasions, it is usually cooked and shaped into flat oval pedas and then studded with pistachios or dressed with saffron. With our version, we wanted to make it a little more indulgent yet not overly sweet and keep the focus on the ingredients used. Presented in a slightly different format, the mawa once cooked and left to cool is made into tiny cylindrical-shaped pedas that is then stuffed. The milk used to make all mithai at the sweet shop has been sourced after a lot of research and trials to ensure superior quality of our end product. For the stuffing, we mix together chopped Emerald Pistachios, a high grade of pistachios from Iran that has a unique floral flavour and vibrant colour, chopped Nasik figs, pure honey, orange zest, and Himalayan rose water for that lift of freshness. We seal these pedas with a blush-pink khoya flower for that elegant look! The crucial part of making Malai Peda is getting the mawa right. It needs to be cooked well to ensure a silky smooth texture! Best enjoyed when you bite through the peda and get an equal amount of filling.

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