Ingredients Jump to Instructions ↓

  1. 1 cup grated Khoya (mava)

  2. 1/4 cup powdered sugar

  3. 1/4 tsp cardamom (elaichi) powder

  4. 1/4 cup blanched, peeled and choped pistachios a few saffron (kesar) strands For the garnish

  5. 2 to 3 pistachios, slivered

Instructions Jump to Ingredients ↑

  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). 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. In the 1/3 mixture, add the pistachios and mix well. In the 2/3 mixture, add the saffron strands and mix well. 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. Stuff each saffron round with the pistachio round and seal the edges completely. Make designs on the peda using a toothpick. Garnish with slivered pistachios.


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