Makes : 8 pedas
Preparation time: 30 minutes
Ingredients:
1 cup grated khoya (mava)
1/4 cup powdered sugar
1/4 tsp. cardamom (elaichi) powder
1/4 cup pistachios, blanched, peeled & chopped
A few saffron strands
2 to 3 slivered pistachios, for garnishing
Method:
1. Combine the khoya and powdered sugar in a heavy bottomed pan and cook on a slow flame, while stirring continuously till the sugar has dissolved and the moisture has evaporated (approximately 5 to 10 minutes).
2. Remove from the fire, add the cardamom powder and mix well. Allow it to cool completely. Divide the mixture into two portions, 2/3 and 1/3.
3. In the 1/3 mixture, add the pistachios and mix well. In the 2/3 mixture, add the saffron strands and mix well.
4. Divide the pistachios mixture into 8 equal portions. Shape into even sized rounds. Divide the saffron mixture into 8 equal portions and shape into even sized rounds.
5. Stuff each saffron round with the pistachio round and seal the edges completely. Make designs on the peda using a toothpick.
6. Garnish with slivered pistachios.
Preparation time: 30 minutes
Ingredients:
1 cup grated khoya (mava)
1/4 cup powdered sugar
1/4 tsp. cardamom (elaichi) powder
1/4 cup pistachios, blanched, peeled & chopped
A few saffron strands
2 to 3 slivered pistachios, for garnishing
Method:
1. Combine the khoya and powdered sugar in a heavy bottomed pan and cook on a slow flame, while stirring continuously till the sugar has dissolved and the moisture has evaporated (approximately 5 to 10 minutes).
2. Remove from the fire, add the cardamom powder and mix well. Allow it to cool completely. Divide the mixture into two portions, 2/3 and 1/3.
3. In the 1/3 mixture, add the pistachios and mix well. In the 2/3 mixture, add the saffron strands and mix well.
4. Divide the pistachios mixture into 8 equal portions. Shape into even sized rounds. Divide the saffron mixture into 8 equal portions and shape into even sized rounds.
5. Stuff each saffron round with the pistachio round and seal the edges completely. Make designs on the peda using a toothpick.
6. Garnish with slivered pistachios.
