Tuesday, March 12, 2013

Peda/Pheda/Pera -- Indian Milk Fudge

Sweets is part of celebration in Indian culture, we used to buy sweets from "Methai Shop", you could choose different kind of sweets and they charge by the weight, last few years I have made it a point to make at least 1-2 types of sweets at home for the celebration.

This peda is one of them this year, not to mention that it was over wayyyyy before diwali!!!

2 cups Ricotta Cheese
3/4 cup sugar
1 cup skimmed milk powder
2-3 tbsp Ghee/Clarified Butter (or butter)
1/2 tsp Cardamom PowderOptional
1 pinch of Saffron Optional
2 tbsp sliced almond for garnishing

In a cooking pot, melt ghee/butter at medium heat, add Ricotta Cheese and keep stirring for about 5-8 minutes, then add saffron and cardamom powder, continue stirring so that it does not stick to the bottom of the pan.

Add sugar and milk powder and continue stirring until the mixture form a soft dough, switch off the stove and let it cold down a little.

When it is cold down enough, when it is still slight warm. Rub hand with little ghee/butter, and take out some dough to form small balls, then press the balls down to flatten it, and pressed a slice of almond as garnishing.

Note: Store the fudge in a airtight container and keep it refrigerated, it should stay good for a week or so.

Milky fudge -- Peda

中文版,For Chinese --》奶酪软糖

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