Pedha

This recipe is inspired by the pedhas I had at Meera's place. I have also included her recipe below. Thanks Meera for sharing your recipe.



MY RECIPE:
I used to love the perfect top shaped pedhas my grandmother made by boiling and evaporating milk for hours. I have tried to reproduce the same flavour using store bought ingredients that help make these padhas in less than 15 minutes.

Ingredients:
Sweetened Condensed Milk - 1 can (14 oz/396 g)
Milk Powder - 1 Packet (3.2 oz/90.7 g) - I used Nestle Carnation Instant Nonfat Dry Milk fortified with vitamins A & D
Khova/Khoya - 1 block 350g , grated
Butter - 1 stick (Only if the khoya does not have butter already)
Desi Ghee - 1 tbsp
Cardamom powder - 1/8 tsp
(Optional) Almond powder - 2 tbsp or 6-7 Saffron strands dissolved 1/4 cup in warm milk
About half a cup milk - if needed to soften the mix to make it easy to roll the pedhas.

Khoya is available in Indian grocery stores. It takes about 2 liters of milk to make 350 g of khoya. The milk is reduced till it is very dry and shaped in blocks. Most store bought khoya would have butter in it. If the block you buy does not have butter, use a stick of unsalted butter.

Method:
Phase 1 - Stove top

• In a pot, melt butter. Skip this step if Khoya has butter.
• Add grated khoya and stir on low heat till khoya starts to soften.
• Add condensed milk, milk powder, almond powder and ghee.
• Stir for about a minute and ensure that all the ingredients mix well.
  

Phase 2 - Microwave

• Transfer the mix into a microwave safe dish and heat in the microwave for about a minute.
• Remove & stir. Let cool for a couple of minutes & heat again in microwave for about a minute. Repeat this step 2-3 times till you get the desired consistency.
• Add cardamom and stir. Heat in the microwave for half a minute. Allow to cool till it reaches a temperature where you can work with it.
• Take a marble size portion and roll into desired pedha shape.

Notes/Tips:

• Adjust the cooking time in microwave depending on the type of pedhas you need. If you like soft pedhas, cook less. It you cook the mix for a longer time, you will get harder pedhas but they last longer.
• If the mix is too dry the pedhas will crack when rolling.
• The mix will turn hard as it cools. After rolling half of the mix into pedhas, if the mix turns too dry, reheat for 20 seconds in the microwave. If it is still very dry, sprinkle some milk, mix well and heat in the microwave for half a minute to a minute.
• Reheat the soft pedhas for 10 to 15 secs in the microwave before serving.
• Instead of rolling into pedhas, you can spread the mix on a tray lined with parchment paper and cut into diamond shapes to make burfee.
• Add more saffron and cook less to make soft Keshar pedha. Or add cashew powder and make cashew burfee Or add cocoa powder to make chocolate pedhas/burfee.

MEERA's RECIPE:

Ingredients:
2 1/4 cups milk powder
1 can Sweetened condensed milk
1 stick unsalted butter
Almonds/pistachios
Vanilla essence

Method:

• Heat butter in microwave in a covered microwave safe dish for about a minute.
• Stir in condensed milk , cover & heat again in the microwave for another minute.
• Stir in milk powder and move the dish back to the microwave for another minute.
• Remove & stir. Let cool for 2-3 min & heat again in microwave for about a minute. Repeat this step multiple times till you get the desired brown color.
• Add almonds/pistachios & essence, mix well and cool the mixture little bit.
• Take a marble size portion and roll into desired pedha shape.