Ingredients
• Khoya/mawa 2 cups
• Sugar 1/4 cup
• Milk 1 teaspoon
• Liquid glucose 1/4 teaspoon
• Castor sugar (caster sugar) 1/4 cup
Method
Sauté the khoya in a non-stick pan on medium heat, stirring continuously, for eight to ten minutes. Take the pan off the heat and set aside to cool.
Cook the sugar with one-fourth cup water in another non-stick pan on medium heat, stirring till the sugar dissolves. Add the milk and collect the scum, which rises to the surface with a ladle, and discard. Cook till the syrup attains a one-string consistency. Add the liquid glucose and stir well. Take the pan off the heat.
Add the khoya mixture to the sugar syrup and mix well. Transfer the mixture to a bowl.
Divide the mixture into twelve equal portions and shape into round balls. Press the balls lightly.
Spread the caster sugar in a plate and the roll the peda lightly in it. Arrange on a serving dish and serve.
• Khoya/mawa 2 cups
• Sugar 1/4 cup
• Milk 1 teaspoon
• Liquid glucose 1/4 teaspoon
• Castor sugar (caster sugar) 1/4 cup
Method
Sauté the khoya in a non-stick pan on medium heat, stirring continuously, for eight to ten minutes. Take the pan off the heat and set aside to cool.
Cook the sugar with one-fourth cup water in another non-stick pan on medium heat, stirring till the sugar dissolves. Add the milk and collect the scum, which rises to the surface with a ladle, and discard. Cook till the syrup attains a one-string consistency. Add the liquid glucose and stir well. Take the pan off the heat.
Add the khoya mixture to the sugar syrup and mix well. Transfer the mixture to a bowl.
Divide the mixture into twelve equal portions and shape into round balls. Press the balls lightly.
Spread the caster sugar in a plate and the roll the peda lightly in it. Arrange on a serving dish and serve.
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