Ayodhya Peda Prasad Ram Janmabhoomi Temple Sweet

Method

1. 1

   Heat khoya on lowest heat: Place khoya in a wide non-stick pan. Heat on the absolute lowest setting stirring continuously for 5 to 6 minutes until smooth and slightly loosened. Keep it white — no browning.

2. 2

   Remove from heat: Take off the heat. Cool 3 minutes.

3. 3

   Add powdered sugar: Add powdered sugar. Mix vigorously 2 minutes until fully incorporated and the mixture is completely smooth.

4. 4

   Add cardamom and white pepper: Add cardamom powder and a tiny pinch of white pepper. Add rose water if using.

5. 5

   Test consistency: Press a small amount between fingers — it should hold shape firmly without sticking.

6. 6

   Grease palms: Rub a tiny amount of ghee on your palms.

7. 7

   Shape the pedas: Take a tablespoon of mixture. Roll between greased palms into a smooth ball. Flatten gently into a disc about 4 cm wide. Press a pattern on top with a fork or fingers.

8. 8

   Make all pedas.

9. 9

   Cool and firm: Rest at room temperature 20 minutes until firm.

10. 10

    Offer and distribute as prasad.

11. 11

    Note: Ayodhya — one of the seven sacred cities of Hinduism and the birthplace of Lord Ram — has a food tradition entirely governed by sattvic cooking principles: no onion, no garlic, no meat. The pedas distributed as prasad at the Ram temples are intentionally plain and mild, without the saffron or elaborate flavouring of commercial sweets, as the purity of the offering is considered more important than complexity of flavour. The Ram Janmabhoomi temple, consecrated in 2024, has significantly increased the number of pilgrims requiring prasad daily.