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Ingredients
Whole Wheat Flour (Atta) 500g
Coconut (chopped) 2 tbsp
Green Cardamom (peeled and mashed) 4
Jaggery (Gur) 300 g
Water 1-1/2 cups
Ghee (or vegetable Oil)
Saancha (embroidered wooden surface or mould)
Method
Make a solution of water, green cardamom and jaggery.
Mix ghee and coconut in that solution.
Add wheat flour and form a dough.
Use jaggery syrup as much as it is required, to make dough.
Now, take a lump of dough, press it flat on your palm, and press it against a sancha to give a shape.
Deep fry the shaped dough in ghee or oil till golden brown.
Strain the ghee on a paper towel.
Serve it completely cool.
Ingredients
Milk Powder : 1 1/2 Cups
Condensed Milk : 1 Can (400g or 300ml)
Butter : 8 tbsps
Cardamom : 4 (Peel and Crush the seeds in a mortal and pestle)
Kesar - 5 gms (Soaked in Milk)
Pista - Silvered
Method
- Melt the butter in a heavy bottomed vessel.
- Add the condensed milk and milk powder and mix well. Cook on low to medium flame, stirring constantly, till it becomes a thick paste.
- Add cardamom powder and mix well, add the saffron mixture.
- Turn off heat and allow to cool till you can handle the mixture with your hand.
- Lightly grease your fingers and palm, shape the milk powder mixture into small balls and flatten them slightly.
- Decorate with pista pieces on top.
- Store the pedas in an air tight container and place in the fridge. Remove the pedas from the fridge an hour before serving.