PEDA

Ingredients

Milk – ½ litre

Sugar – 5 tspn.

Rose water – 4 drops

Powdered Cardamom – 2 gms.

Almond (optional)- 3 pieces

Pistachio (unsalted – optional) – 3 pieces

Method

1.)    In a pan, boil milk on a medium flame. Keep stirring constantly to ensure that no cream formation takes place. The stirring has to be done with a kevai (round spoon).

2.)    When the milk reduces to quarter its original quantity, add sugar, rose water and powdered cardamom. Keep stirring.

3.)    When the milk starts becoming thick and leaves the sides of the pan, remove it from the flame and keep it aside. Allow the mixture to cool for 15 minutes.

4.)    With the palm of your hand, take small portions of the mixture and give it a round shape. Garnish with sliced almonds and pistachio.

To serve

Pedas, like most Bhatia sweets are versatile desserts and can be served with any meal. Pedas have a shelf life of 3 – 4 days.

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