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.