Tuesday, March 12, 2013

【印度奶酪软糖】Peda/Pheda/Pera -- Indian Milk Fudge


Sweets are 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, the 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 杯 Ricotta Cheese
3/4 杯 糖
1 杯 奶粉 
2-3 大勺 酥油/Ghee/Clarified Butter (也可用黄油代替)
1/2 小勺 豆蔻籽粉 (Cardamom Powder)Optional
1 撮 藏红花 (Saffron)Optional
2 大勺 杏仁片 (装饰用)

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

首先把酥油/黄油在锅里中火融化,加入Ricotta Cheese,不断翻炒,然后加入藏红花和豆蔻籽粉,继续翻炒,避免粘锅。


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 the cheese is lukewarm, take it out and place it on a kitchen countertop. Apply a little butter or ghee on your palms and knead the cheese into a soft ball.

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 toasted almond as garnishing.

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

中文版,For Chinese -- 奶酪软糖

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