Festive Pedas (basic recipe) – Diwali Special
One of the many sweets to celebrate Diwali
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
When milk is slowly evaporated under heat, it eventually becomes solid, which is called khoya.
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