By Bornika Das
September 6, 2023
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Creamy and rich peda is a delightful sweet-fudge like confection often found in Indian shops and is traditionally made with khoya, sugar, nuts and fragrant spices. Peda originated in Mathura and is often offered to Lord Krishna on Janmashtami and then distributed among the devotees.
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2 litres of full cream milk 1 cup of sugar 1 teaspoon of elaichi powder Ghee
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Boil full cream milk in a saucepan, preferably with a thick bottom on a high flame
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The milk has to be boiled until it becomes half of its previous quantity and creamy in texture. One must be mindful of not letting the milk form a residue or burn at the bottom of the saucepan
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The cream formed as the milk boils at the sides of the saucepan must be scrapped and added back to the existing milk
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As the milk gets creamier, add one cup of sugar and 1 teaspoon of elaichi powder
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This concoction has to be initially mixed on a low flame for around 5-8 minutes and then has to be stirred occasionally
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Once the milk has thickened you can turn off the flame, and set it aside in a container
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Once it has cooled down to form a thick consistency, grease your hands with ghee - take a lump of this milk preparation, and shape it into the form of cookies
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The shapes and designs you want to give your pedas are entirely up to you, so don’t hold back from getting creative
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Allow the pedas to rest for 4-5 in a refrigerator before serving them.Pedas can be eaten if refrigerated for 8-10 days following the day of preparation
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Pro Tip: Don’t worry even if it is slightly runny, it will thicken once it cools down.
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