In a mixing bowl, place khoya (crumbled, at room temperature), maida, ghee, vanaspati, curd and cooking soda.
Mix well. Sprinkle water (approx 2 to 3 tbsp) and knead to a dough. Keep aside for 10 to 15 mins and prepare sugar syrup.
Add sugar and water in a vessel and bring to boil. Once it starts boiling, simmer it for four to 5 minutes in medium flame.
As the sugar syrup gets ready, make the pedas. Knead the dough again gently to make it smooth. Roll into equal, small lemon sized balls. Flatten it slightly.
Stuff with little of the mixed nuts say a large pinch. Gather the sides and cover the nuts.
Pinch to seal and roll it. Flatten slightly and make pedas. Repeat to finish.
Heat oil and lower the flame. Add several pedas at a time depending on the size of your kadai and oil you keep.
Cook in medium flame, gently turning now and then to ensure even cooking.
Once deep golden in colour, drain in paper towels and soak in hot sugar syrup. Let it soak of minimum 2 hours.