The sweet story of peda: Three Diwali delights rooted in tradition

Diwali, or Deepavali, is a festival of light, family and sweets. The article spotlights peda, a milk-based sweet central to Diwali celebrations, and places it among three traditional delights rooted in Indian culinary heritage. It traces peda's origins to North Indian mithai traditions, explaining that the smooth, crumbly discs are made by simmering milk solids with sugar and flavored with saffron and cardamom, finished with a touch of ghee. The piece notes regional variations in texture and size—from denser varieties in Mathura to softer, milkier versions elsewhere—and describes common serving practices such as sharing with family and neighbours, festive packaging, and presenting on a brass thali during prayers. It also discusses two other timeless Diwali sweets often enjoyed alongside peda, illustrating how these treats encode memory and hospitality across generations. For the Indian diaspora, the story highlights how peda travels with households abroad, preserved through home kitchens and specialist shops, while adapting to available ingredients and local tastes. The article closes by encouraging readers to explore these traditions, try simple peda recipes at home, and reflect on how sweets anchor cultural identity during Diwali. The piece also notes regional associations of peda with festivals and gifting practices.