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Saffron and Cardamom Peda

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Total Time:
Rated 4.5 based on 100 votes
Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Stir-Fry Recipe
Difficulty: Easy

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How to Make

  • Heat ghee in a medium size non-stick pan.
  • Add crumbled paneer. Cook on low heat for 10 mins, stirring and mashing continuously.
  • Add evaporated milk, milk powder, sugar, saffron and cardamom powder. Stir.
  • Cook uncovered on medium low heat for 15 to 20 mins, or till the mixture becomes very thick, and starts to leave the sides of the pan.
  • Remove from heat. Cool. Cover with cling wrap.
  • Refrigerate for 30 mins.
  • Form into 24 smooth balls.
  • Using the thumb, lightly press a little powdered pistachio nuts in the centre of each ball. Keep refrigerated.
  • Serve when it comes back to room temperature.