| Ingredients:
¼ cup powdered sugar
¼ tsp elaichi powder
a few saffron strands
For
the Khoya (mava) :
1 litre full fat milk
For
garnishing :
2 to 3 slivered pistachios
|
|
Method
:
For the Khoya (mava) :
Heat the milk in a non-stick pan on a high flame till it
comes to boil.
Continue to boil and keep on stirring continuously till
it becomes semi-solid.
Allow it to cool
For
the Mava Peda :
Mix the khoya and sugar in a heavy bottomed pan and cook
on a slow flame. Keep on stirring continuously for 5 to
10 minutes till the sugar gets dissolved and the mixture
leaves the sides of the pan.
Take out from the fire, put the cardamom powder and saffron
and stir properly. Cool completely.
Divide the mixture into 8 equal parts and shape into even
sized rounds.
Decorate with slivered pistachios.
