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Pineapple Peda

Five ingredient soft and fruity peda made with fresh pineapple, mawa, sugar, milk and ghee. You can flavor it with cardamom. This melt in the mouth peda is super easy to make and is perfect for fasting days or for festive occasions. 
Prep Time10 mins
Cook Time25 mins
Course: Dessert
Cuisine: Indian
Servings: 18 pedas


  • ¾ cup very ripe pineapple, crushed (not too coarse or too smooth)
  • 1-2 tablespoon ghee, divided, as needed
  • 340 g mawa, grated
  • ½ cup granulated sugar
  • 3 tablespoon whole milk, room temperature
  • 10 strands saffrons, ground with pinch of sugar


  • Set a non stick wide pan on the stove on low medium heat. Add the crushed pineapple and start cooking it with regular stirring. Initially you will see a lot of bubbles(those are pineapple juices) but keep cooking and after about 5-8 minutes you will that its turning into a thickish paste and the bubbles are much less. Don't dry the paste too much, transfer to a bowl and set aside.
  • In the same pan, on low heat add 1 tablespoon ghee to begin with. Once it melts add the grated mawa. Cook the mawa, it becomes soft pretty quickly in about 2-3 minutes, so keep a close eye.
  • Once the mawa melts, add the sugar and milk to the pan and mix everything. Immediately you will see that the mawa mixture becomes a slurry. Keep cooking it with regular stirring.Keep the stove on low to medium. In about 10 minutes you will see that the mixture will start thickening up.
  • Once it will start thickening up, it will start clumping around the spoon and you will see it glistening. At this point add the pineapple paste and mix up well with the mawa. Also add the saffron.
  • Keep cooking for another2-4 minutes until you will be able to fold the mixture over itself. It will not be runny, rather like loose cement/concrete. Don't dry too much, it will be much thicker once it cool down.
  • Transfer to a bowl and cool down completely. Once cooled, if needed, oil your palms with ghee and pinch small portions of the mawa mix and roll into a ball. Flatten the ball to give it the peda shape. Decorate as you wish.
    If you feel that the mixture is too soft, refrigerate it for 1-2 hours and the roll it.
  • Store pedas refrigerated for 3-4 days. Enjoy!


  • Bring mawa to room temperature before using it. Sometimes when we add cold mawa to the hot pan, it melts unevenly and tiny pieces remain.
  • Don't use very firm or unripe pineapple. I usually buy a pineapple and let it sit on the kitchen counter for 2-3 days and depending on the temperature of where you live, it will ripen and its skin will turn yellow. When you smell the pineapple you will be able to tell that its ripe.
  • Work on the peda mix on low heat. This is super important else the peda mix will turn brown in no time. It takes about 15-20 minutes to cook down the peda mix.