Ingredients
1/2 kg. Soft white khoya
2-1/2 cups (approx.300gms) sugar powdered
1/2 tsp. cardamom powder
1 tsp. cardamom seeds semi crushed
1 tbsp. slivered or crushed pistachios
Method:
- Grate khoya with a steel
(not iron) grater.
- Add powdered sugar and mix
well.
- Put mixture in a large
heavy or nonstick pan.
- Heat first on high for few
minutes.
- The on slow till done.
- Make sure to stir
continuously, while on heat.
- When mixture thick and
gooey, add cardamom.
- Mix well, and take off
fire.
- Allow to cool, gently
turning occasionally.
- Use cookie moulds, or shape
pedas with palms into patty rounds.
- Mix pistachios and cardamom
seeds and press a bit on top of each.
- If using moulds, first
sprinkle some at bottom.
- Take some mixture and press
into mould.
- When set well, invert and
carefully, unmould.
Note: Above is the basic recipe.
Any colour ( yellow, orange, green, cochineal),
essence (pineapple, orange, pista, chocolate),
topping (almonds, walnuts, cashews), can be
added. To above recipe add any of following for
varied flavours: cashew powder 1/2 cup, cocoa 2
tbsp.(then increase sugar by 1/2 cup), walnuts
powdered 1/2 cup, etc. Add when the mixture is
half cooked.
Making time: 30 minutes
Makes: 30 med. Pedas
Shelflife: 1 week or more, refrigerated
Nutritive value per
peda
| Protein |
: |
2.55gms |
| Fat |
: |
5.38gms |
| Minerals |
: |
0.56gms |
| Fiber |
: |
0.07gms |
| Carbohydrate |
: |
20.1gms |
| Energy |
: |
139.3kcal |
