Peda () or Pera is a mithai from the Indian subcontinent. It originated from Mathura, Uttar Pradesh, India. Usually prepared in thick, semi-soft, its main ingredients are khoa, sugar and traditional flavorings including cardamom seeds, pistachio nuts and saffron. Its colour varies from a creamy white to a caramel colour. The word peda is also generically used to mean a sphere of any doughy substance such as flour or khoa. Variant spellings and names for the dessert include pedha, penda (in Gujarati) and pera. History Pedas originated in the city of Mathura in the present-day Uttar Pradesh. The Mathura Peda is the characteristic variety from the city. From Uttar Pradesh, the peda spread to many parts of the Indian subcontinent. Thakur Ram Ratan Singh of Lucknow who migrated to Dharwad (in the present-day Karnataka) in the 1850s introduced pedas there. This distinct variety is now famous as the Dharwad pedha. Kandi Peda from Satara in Maharashtra is another variety of peda. Dood peda, made famous by the Nandini Milk Co-operative in Karnataka, is another popular variety. Preparation Fresh khoa is heated until it reaches a temperature of approximately 80 degrees celsius, after which sugar and cardamom powder must be added at a rate of 30g and 0.1g per 100g of khoa with continuous stirring. The proportions may vary by a little. When the temperature reaches around 50 degrees celsius the dough can be kneaded and converted into small round balls using palms. Nutrition The calorie content of a peda can vary depending on the size, ingredients, and method of preparation. However, on average, a single peda can contain around 40-90 calories. It also has a good amount of protein, fat, sucrose and lactose. Shelf life and Storage Pedas have a higher Shelf-life compared to few other milk-based sweets such as Rasgulla or Kalakand(last less than 2 days with refrigeration). It is attributed to their high sugar and lower moisture content. It usually lasts 3 days without refrigeration. In response to this challenge, techniques like vacuum and smart packing, adding anti-oxidants, and temperature control can increase the shelf-life of Pedas. Variations Each region has its own method of preparation. Some of the most popular types of peda are Doodh peda/Mathura peda from Uttar Pradesh, Kunthalgiri peda and Dharwad peda from Karnataka, and Lal peda from Eastern Uttar Pradesh.In addition, there are variations with respect to flavor and texture- such as Plain