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)
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.