Trisha’s Kitchen Alchemy wishes you all a very Happy Independence Day!
Let’s make our country a place of pride, let there be more tolerance, love and acceptance. Let the feelings of hatred, spite and jealousy be banished, let ego die a quick death and let us love one another with equality..
Much love always
Trisha and family
I had big plans and wanted to make something spectacular, but two days of constant cooking and an unyielding weather spoiled my plans. So I kept it simple, and decided on something that is both simple, and tasty at the same time 🙂
Tir-Coloured Peda it is, simple and quick to make. There’s something about pedas I’ve always loved; recreating them turned out to be easy enough 🙂
Kesar, Kaju & Pita (Saffron, Cashew & Pistachio) flavoured Pedas
- 1 Cup/250gms – Unsweeten Mawa/Khoya (divided into 3 batches)
- 1/4 Cup – Sugar (I used 3 tbsp for each)
- 2 tbsp – Hot Milk
- A Pinch – Cardamom Powder
- 1/2 tsp – Ghee
- For the Kesar Peda: 20-25 – Saffron/Kesar Strands
- For the Kaju Peda – 1 tbsp crushed cashew nuts
- For the Pista Peda – 1 tbsp crushed pistachio nuts
- Green and Orange food colour – 1 or 2 drops each (optional)
Divide the khoya into three parts.
- For the Kesar Peda:
- Soak saffron/kesar in hot milk for 10 mins or until needed.
- Alternately, you can also microwave the saffron for 20 secs, crushed them and then microwave with milk for 15 secs.
- Now grate or crumble the khoya (thaw if using frozen).
- Heat a non-stick pan, and add the ghee.
- Add the khoya and keeping the flame on low, let it melt slowly, stirring constantly.
- Add the sugar and cardamom powder, and let it mix with the khoya and melt together.
- (If using powdered sugar, add after khoya has melted)
- Let the sugar dissolve completely, and once khoya begins to thicken, bubbling around the edges, separate the khoya mixture into three parts, leaving one part in the pan.
- Now add the saffron soaked milk and mix well, stirring and still in slow flame.
- Allow the mixture to thicken up until it turns smooth and begins to clump together into a ball.
- Tip it into a plate, and let it cool enough to be handled.