Pedas from Mathura
- Add saffron in lukewarm milk and leave aside.
- Combine sugar with khoya, mix and then cook over medium heat until the mixture is smooth.
- Add milk in a slow trickle to khoya, stirring continuously and cook till milk is absorbed.
- Repeat the same process till all the milk is used.
- Take off the heat, add rose essence, cardamom powder and chopped pistachio.
- Mix well.
- Now take a little of the mixture and shape it into a round flat peda.
- Make same-sized pedas from the remaining mixture.
- Leave aside to cool thoroughly before serving.
Questions & Replies
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Mini, this was tasty, really really tasty. But, I was unable to form the pedas. I think the quantity of milk is alot(probably double of what is required). Maybe, exactly half of it would suffice. Otherwise, the quantity of khoya would have to be increased(almost doubled). Either way, one of these options would lead to success in making the pedas. Another suggestion is to boil the milk-khoya mixture for really really long, until the mixture really thickens up so that pedas can be formed out of it, but again, I did not have the patience to do that, it would take a lot of time and who can wait when its peda that's cooking!) As I was unable to form the mixture into pedas(since it was very smooth and more like gravy), I froze it around 7:30pm and served it at around 11:30pm! And Voila, it was "yum"! This was on the second day after I had made this mixture. The day I made it, after it cooled, I put it into the fridge as I didnt in any case, want it to get spoilt. It was in the fridge till the next day. It was on the next day's evening, that I froze it and had the yummiest dessert I've had lately. If I get a recipe with the proper quantities of khoya and milk to be used, I'll post it rightaway. From a devotee of Lord Krishna, thank you for sharing this:)
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A people's person who never entertains one thing in life -- larger than life EGO of people. My hobbies are numerous and diverse. They range from being an avid reader to decorating home, loving cats, embroidery, painting, writing poems and letters to friends, endless thinking, collecting candles, music, trying various cuisines and reaching out to people. I love cooking and devising ways to smash set patterns of cooking. I do not like over use of spices in the cooking and am dead against using readymade or canned ingredients. Cooking is my favourite prescription for busting all the stress that I accumulate in the work place.