Happy Independence Day

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

Independence Day 1

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 🙂

Independence Day 3

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 🙂

Independence Day 4

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.

  1. For the Kesar Peda:
  2. Soak saffron/kesar in hot milk for 10 mins or until needed.
  3. Alternately, you can also microwave the saffron for 20 secs, crushed them and then microwave with milk for 15 secs.
  4. Now grate or crumble the khoya (thaw if using frozen).
  5. Heat a non-stick pan, and add the ghee.
  6. Add the khoya and keeping the flame on low, let it melt slowly, stirring constantly.
  7. Add the sugar and cardamom powder, and let it mix with the khoya and melt together.
  8. (If using powdered sugar, add after khoya has melted)
  9. 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.
  10. Now add the saffron soaked milk and mix well, stirring and still in slow flame.
  11. Allow the mixture to thicken up until it turns smooth and begins to clump together into a ball.
  12. Tip it into a plate, and let it cool enough to be handled.

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