Thursday, Dec 20 2007

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Festive Pedas (basic recipe)

Ingredients

1/2 kg. Soft white khoya
2-1/2 cups (approx.300gms) sugar powdered
1/2 tsp. cardamom powder
1 tsp. cardamom seeds semi crushed
1 tbsp. slivered or crushed pistachios

Method:

1. Grate khoya with a steel (not iron) grater.
2. Add powdered sugar and mix well.
3. Put mixture in a large heavy or nonstick pan.
4. Heat first on high for few minutes.
5. The on slow till done.
6. Make sure to stir continuously, while on heat.
7. When mixture thick and gooey, add cardamom.
8. Mix well, and take off fire.
9. Allow to cool, gently turning occasionally.
10. Use cookie moulds, or shape pedas with palms into patty rounds.
11. Mix pistachios and cardamom seeds and press a bit on top of each.
12. If using moulds, first sprinkle some at bottom.
13. Take some mixture and press into mould.
14. When set well, invert and carefully, unmould.

Note: Above is the basic recipe.
Any colour ( yellow, orange, green, cochineal), essence (pineapple, orange, pista, chocolate), topping (almonds, walnuts, cashews), can be added. To above recipe add any of following for varied flavours: cashew powder 1/2 cup, cocoa 2 tbsp.(then increase sugar by 1/2 cup), walnuts powdered 1/2 cup, etc. Add when the mixture is half cooked.

Making time: 30 minutes
Makes: 30 med. Pedas
Shelflife: 1 week or more, refrigerated

Nutritive value per peda

Protein	:	2.55gms
Fat	:	5.38gms
Minerals	:	0.56gms
Fiber	:	0.07gms
Carbohydrate	:	20.1gms
Energy	:	139.3kcal

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