- 2 cups dry milk powder
- 1 cup heavy cream
- 1/2 cup sugar
- 1/4 teaspoon crushed cardamom
- Few strands of saffron
- 1 tablespoon milk to soak the saffron
- 1 tablespoon sliced pistachios for garnishing
- Soak the saffron strand in warm milk. Set aside.
- Heat the frying pan on low heat, I like to use heavy bottom nonstick pan. Add cream and milk powder. Mix it well. Mix will start getting soft consistency of thick batter as it gets warm.
- Cook mixture on low medium heat stirring continuously until mixture becomes lumpy like soft dough. This should take about 12-15 minutes. Add saffron and cardamom mix it well and cook for 2-3 more minutes until it is consistency of soft dough. Turn off the heat. Now this is known as khoya.
- Transfer the khoya into a bowl and let it cool off until khoya becomes lukewarm.
- Add the sugar into the khoya and knead it for about a minute until everything blends together and become soft dough. Note: if you mix the sugar while khoya is hot that will make khoya soft and will not able to make peda.
- Divide the mix into 20 equal parts or more, less depends the size you prefer. Make them into ball rolling between your palms. Make a dent into the peda.
- Garnish them with pistachios.
- Finish peda consistency should be little grainy.
- If peda mix is too dry add lukewarm cream as needed.
- If peda mix is too soft add little almond powder, now you can call this peda kesar almond peda. Do not try to cook again thinking it will become thick, peda will become chewy.
Source - http://www.manjulaskitchen.com/kesar-peda/
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