Milk Powder - 300 g / 1cup Milk - 240 m /1 cup
Sugar - 75g Ghee - 100g or Butter
Cardamom powder – ¼ tsp
Pistachios to decorate
Method:
Bring Milk to a boil, add Sugar and Ghee. Stir to dissolve. Keep the mix gently bubbling for 6-7 minutes on low fire. add milk powder to avoid lumps, Mix well and stir for 2-3 minutes. Add cardamom powder and stir well. The mix should have come away from the side of the pan and become a solid lump by now. Add a touch more Ghee if Req’d.Leave to cool for 5 minutes.
Take small balls, roll slowly in hand and flatten on something like a cutting board. Put half of Pistachio on the top. Leave to cool and set.
Chef’s Tip: Kashmiri Pe'ra/ Kesar pada - Add a pinch of Saffron while milk is boiling for Kesar Peda. You could use Jagger or Palm Sugar instead of Normal Sugar.
Be creative, use a Print maker to stamp / impress a print ie: Leaf or a design.
preferred: Jaggery or Palm Sugar
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