|Alternative names||Pedha, Pera|
|Course||Dessert, Prasāda, Sweet|
|Place of origin||Indian subcontinent (Mathura, Uttar Pradesh, India)|
|Region or state||Indian subcontinent, Mauritius, Fiji, southern and eastern Africa, the Caribbean, the Malay Peninsula|
|Main ingredients||Khoya, sugar|
Peda (pronounced [ˈpeːɽa]) or Pera is a mithai hailing 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.
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.
As with laddoos, pedas are sometimes used as prasadam in religious services.