Wednesday, January 22, 2014

Peda (Penda)

These Khoya Sweet Balls are apt for any occasion, be it for Prasad or to celebrate birth of a baby or exam result. There are many occasions and even more varieties of Peda. Though Peda were originated in Northern India, Gujarat is considered a hub for this sweet treat. Cities like Rajkot and Bhavnagar offer their own style of Peda for decades. Technically they are simple to made as they use Khoya/Mava as main ingredient; but it is all about patience and quality of Khoya.

Here, we do not have many places offering Peda. So I thought of experimenting at home. I knew that ricotta cheese eventually gets converted into Khoya but it would not offer right degree of consistency. So, I added dry milk/milk powder. After going through trial and error couple of times, now I think I have got the grip :). Of course they are not as good as we get in India, but certainly very close and worth an effort.

Makes 16-18 pc
Preparation Time: 5 minute
Cooking Time: 1 Hr

1 cup ricotta cheese
1 cup milk powder (I prefer Nestle)
3/4 cup sugar
2 tsp ghee
1/2 tsp cardamom powder
1 tbsp pistachio, coarsely chopped
Almonds for garnishing

1. In a thick bottom pan, heat ghee and add cheese
2. Cook it on low flame till moisture evaporates and cheese stops sticking to pan (It took me about 20-25 minute)

3. Now add sugar and milk powder. Cook it for another 20-25 minute, stirring continuously. Try rolling the mixture into a ball. Another sign is to taste it. Raw taste of milk powder should not be there
4. Add pistachio and cardamom powder
5. Once it cools down completely, roll into a ball and flatten in your palm. Garnish with almonds

6. You can refrigerate them and they stay good for at least couple of weeks

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