INGREDIENTS
500 gms. khoya (mawa) 300 gms
. sugar 3 drops colour as required 8 to 10 pistas sliced 1/2 tsp
. cardamom powder cookie mould
Method:
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)
500 gms. khoya (mawa) 300 gms
. sugar 3 drops colour as required 8 to 10 pistas sliced 1/2 tsp
. cardamom powder cookie mould
Method:
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)
For comparison, see Pedha photo above.
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