Ingredients

• 1/2 kg - soft white khoya
• 2.5 cups - (approx. 300gs) sugar powdered
• 1/2 tsp - cardamom powder
• For mixture:
• 2 tbsp - gulkand
• For garnishing:
• 8 -10 - almonds thinly slivered
• 5 - 7 - green cardamoms

How to Make Stuffed Gulkand Pedas

• Warm gulkand in a heavy pan.
• Heat on low flame, stirring gently.
• It will melt a little, then stiffen to a soft lump.
• Take off fire, cool a little.
• Grate khoya with a steel (not iron) grater.
• Add powdered sugar and mix well.
• Put mixture in a large heavy or non-stick pan.
• Heat first on high for few minutes.
• Then on slow till done.
• Make sure to stir continuously, while on heat.
• When mixture thick and gooey, add cardamom.
• Mix well, and take off fire.
• Allow to cool, gently turning occasionally.
• Take a small portion of pedha mixture, flatten on palm.
• Place a portion of gulkand mixture in centre.
• Roll gently so that gulkand gets covered by pedha mixture.
• Decorate with slivers of almonds and granules of cardamom.
• Cool completely, before serving or storing in airtight container.