Ingredients

–        500g Soft white milk fudge (khoya)

–        300gms sugar powdered

–        ½tsp cardamom powder

–        1tsp cardamom seeds semi crushed

–        1tbsp slivered or crushed pistachios

–        A few strands of saffron

–        1tbsp warm milk

–        2 drops saffron color (optional)

Recipe Method

–        Soak the saffron in warm milk.

–        Crumble the milk fudge. If very hard, grate the fudge.

–        Add powdered sugar and mix well.

–        Put mixture in a large heavy or nonstick pan. Heat on medium high for few minutes. Reduce the flame and cook till soft and gooey.

–        Make sure to stir continuously, while on heat. When mixture is thick and gooey, add cardamom and saffron. Add the color if desired.

–        Mix well, and take off fire. Allow to cool, gently turning occasionally.

–        Use cookie molds, or shape pedas with palms into patty rounds. Mix pistachios and cardamom seeds and press a bit on top of each.

–        If using molds, first sprinkle some at bottom. Take some mixture and press into mold. When set well, invert and carefully, unmold.