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Learn how to make Kesar Peda (Indian Milk Dessert) by Manjula
Ingredients:
2 cups dry milk powder
1 cup heavy cream
1/2 cup sugar
1/4 teaspoon crushed cardamom
Few strands of saffron
1 tablespoon milk to soak the saffron
1 tablespoon sliced pistachios for garnishing
Instructions:
-Soak saffron strands in warm milk and set aside.
-Heat a frying pan on low heat, preferably a heavy-bottomed nonstick pan. Add cream and milk powder, and mix well until it forms a thick batter.
-Cook the mixture on low-medium heat, stirring continuously until it becomes lumpy like soft dough, about 12-15 minutes. Add saffron and cardamom, mix well, and cook for an additional 2-3 minutes until it reaches a soft dough consistency. Turn off the heat. This is your khoya.
-Transfer the khoya to a bowl and let it cool until lukewarm.
-Add sugar to the khoya and knead for about a minute until well blended and a soft dough form.
Note: Mixing sugar while khoya is hot will make it soft and unable to shape into Pedas.
Divide the mixture into 20 equal parts or as desired. Roll them into balls and make a dent in the center.
Garnish with pistachios.
The finished Pedas should have a slightly grainy consistency.
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