Ingredients with Measurements:
- 1 cup of unsalted pistachios
- 1 cup of milk powder
- 1/2 cup of condensed milk
- 1/4 cup of sugar
- 1/4 cup of water
- 1/4 cup of ghee (clarified butter)
- 1/4 tsp of cardamom powder
- Silver leaf (optional)
Special equipment needed:
- Heavy-bottomed pan
- Food processor or grinder
- Parchment paper
- Plate or tray
Step-by-step instructions:
1. In a food processor or grinder, grind the pistachios into a fine powder. Set aside.
2. In a heavy-bottomed pan, melt the ghee over medium heat. Add the milk powder and stir until it turns light brown.
3. Add the condensed milk, sugar, and water to the pan. Stir well until the mixture comes together and starts to thicken.
4. Add the ground pistachios and cardamom powder to the pan. Mix well until the mixture forms a dough-like consistency.
5. Turn off the heat and let the mixture cool down for a few minutes.
6. Grease your hands with ghee and take a small portion of the mixture. Roll it into a ball and flatten it slightly to form a peda shape. Repeat with the remaining mixture.
7. Place the pedas on a plate or tray lined with parchment paper. Let them cool down completely.
8. If desired, place a small piece of silver leaf on top of each peda for decoration.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes around 12-15 pedas
Nutritional information:
Calories: 180 per peda
Fat: 10g
Carbohydrates: 19g
Protein: 5g
Substitutions for ingredients:
- Almonds or cashews can be used instead of pistachios.
- Milk can be used instead of condensed milk, but the pedas will have a different texture and flavor.
- Jaggery or honey can be used instead of sugar.
Variations:
- Add saffron strands to the mixture for a different flavor and color.
- Roll the pedas in chopped pistachios or other nuts for added texture.
- Add a few drops of rose water or kewra water for a floral flavor.
Tips and tricks:
- Make sure to stir the mixture constantly to prevent it from burning.
- If the mixture is too dry, add a little more condensed milk or ghee.
- If the mixture is too wet, add a little more milk powder.
- Let the pedas cool down completely before serving or storing.
Storage instructions:
Store the pedas in an airtight container at room temperature for up to 1 week.
Reheating instructions:
The pedas can be microwaved for a few seconds to soften them before serving.
Presentation ideas:
Arrange the pedas on a plate or tray and garnish with silver leaf or chopped nuts.
Garnishes:
Silver leaf, chopped pistachios, almonds, or cashews.
Pairings:
Pista peda can be served as a dessert or snack on its own or paired with a hot cup of chai tea.
Suggested side dishes:
None
Troubleshooting advice:
- If the mixture is too dry, add a little more condensed milk or ghee.
- If the mixture is too wet, add a little more milk powder.
Food safety advice:
Make sure to use clean and dry utensils and equipment when making the pedas. Store them in an airtight container to prevent contamination.
Food history:
Peda is a popular Indian sweet that originated in the state of Uttar Pradesh. It is made by simmering milk and sugar until it thickens and forms a dough-like consistency. Pista peda is a variation of this sweet that includes ground pistachios.
Flavor profiles:
Pista peda has a nutty and sweet flavor with a hint of cardamom.
Serving suggestions:
Serve the pedas as a dessert or snack on their own or paired with a hot cup of chai tea.
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Region: Indian