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

  5. a few saffron (kesar) strands

  6. For the garnish

  7. 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).

  2. Remove from the fire, add the cardamom powder and mix well. Allow it to cool completely.

  3. Divide the mixture into two portions, 2/3 and 1/3.

  4. In the 1/3 mixture, add the pistachios and mix well.

  5. In the 2/3 mixture, add the saffron strands and mix well.

  6. Divide the pistachios mixture into 8 equal portions. Shape into even sized rounds.

  7. Divide the saffron mixture into 8 equal portions and shape into even sized rounds.

  8. Stuff each saffron round with the pistachio round and seal the edges completely.

  9. Make designs on the peda using a toothpick.

  10. Garnish with slivered pistachios.


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