Mangalorean Recipes

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Peda

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Ingredients

 
Quantity: Measure: Ingredients: Description:
0.5 Teaspoon Cardamom Powder  
10 Nos Pista diced
3 Drops Food Colour  
300 Grams Sugar, White  
500 Grams Mawa (Khoa), Chhena  

Method
500 gms. khoya (mawa)
300 gms. sugar
3 drops colour as required
8 to 10 pistas sliced
1/2 tsp. cardamom powder
cookie mould


Grate khoya. Powder sugar. Mix together in a skillet.
Heat on low flame, stiring continously.
Cook till mixture thickens. It should form a very soft lump.
Cool for 10 minutes. Add cardamom powder & colour. Mix well.
Take a small fistful of mixture. Form a ball. Press into the cookie mould.
Turn out carefully . Press 2-3 slices of pista on the centre .
Repeat for remaining mixture .

Note on khoya.
Khoya is available in most Indian sweetmeat stores anywhere.
Making at home consumes time but isn't that difficult.
Boil milk on high flame in a large heavy saucepan till water evaporates ,
leaving a soft lump. Stir frequently while cooking.
OR Substitute with 1 tin (400 gms.) condensed milk and 1 cup milk.
Lessen sugar by 1/2. Boil till a soft lump is formed. Stir continuously while cooking.


Serves: 36 pieces
Time required: 1/2 hr.
Shelf Life: 15 days
(refrigerated)

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