Kesar Badam Milk Peda
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- 1 Cup = 200ml
- Almonds – ½ cup (soak for about 3 hours and remove the skin)
- Milk – 1 cup
- Milk powder – 1 ½ cup
- Powdered sugar – ½ cup
- Saffron – a big pinch (soaked in 1 tbsp hot milk)
- Cardamom powder – ¼ tsp
- Chopped almonds and pistachios – 3 tbsp
- Clarified butter/ ghee – 4 tbsp
- Grind the soaked almond to a smooth paste adding ¼ cup of milk.
- Heat a heavy bottomed non stick pan, add ground almond, milk powder and remaining milk and combine well. Cook it over high flame till it starts to boil, stirring continuously.
- Reduce the flame, add powdered sugar, combine and cook till thick stirring continuously scraping the sides. Add saffron soaked in milk and cardamom powder and combine evenly.
- Add clarified butter/ghee and cook till the mixture start to leave the sides of the pan. Cook for another 2 – 3 minutes and move to a greased pan. Spread it evenly and top it with chopped almonds and pistachios and press lightly. Leave it to set in the refrigerator for about 2 – 3 hours. Cut and serve.
Note : Make sure you stir it continuously to avoid burning. Makes about 16 pieces.
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