MALAI PEDA

  

Preparation of MALAI PEDA:

Ingredients: 

•   Full fat milk - 1 litre
•   Saffron strands - a few
•   Sugar - ½ cup
•   Citric acid - 2 pinches
•    Milk - 4 tsp
•   Cornflour - 1 level tsp
•    Elaichi powder - ¼ tsp

For garnishing:

•   Chopped almonds and pistachios - A few

Method: 

• Boil the milk in a heavy bottomed pan. Continue to stir until it reduces to half.
• Warm the saffron in a small vessel, put 2 tsp of milk and rub until the saffron melts. Add to the boiling milk.
• Put the sugar and cook for a further 4 to 5 minutes.
• Put the citric acid in 3 tsp of water. Put this mixture very gradually to the boiling milk until it curdles slightly.
• This may require anything from half to the entire quantity of the citric acid mixture.
• Combine the cornflour in the balance 2 tsp of milk and add to the boiling milk.
• Continue to stir till the mixture becomes thick and resembles khoya.
• Put the elaichi powder and stir well. Keep it to cool.
• Shape into 18 small balls.
• Arrange in paper cups and garnish with chopped almonds and pistachios.
• Ready to serve.