Peda(khoya)
by sumagandlur

You can use ricotta cheese, instead of khoya or mawa. put it in a heavy non stick pan and heat it on low-medium heat, stirring it often till most of the water has evaporated and then use it as khoya.

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Peda(khoya) recipe - How to make Peda(khoya)

500 gms mava (khoya)
250 gms or less boora or powdered sugar
2 tsp cardamom (elaichi) seeds
6 to 7 almond (badam) or pistachio slivers

Method

Grate or mash mawa.
Heat a kadhai or a heavy bottomed wok.
Stir fry mawa, until softened.
Add 2 tbs. sugar and continue frying, until mawa becomes thick again and slightly pinkish-brown. sugar helps to give it the colour.
Turn the heat off and allow to cool completely
Mix sugar thoroughly, rubbing between the heals of your palms, until you can roll a small portion of mawa into a ball.
Divide into 30 portions and make balls. size is your choice.

Shaping the peda:

If you have a peda mould, it is good. if not, use the lid of a small jar, approximately 1 1/2 inch in diameter.
Scatter a pinch of chopped almonds/pistachios and 3-4 cardamom seeds in the peda mould/jar lid.
Now place one prepared ball into the lid. turn the lid and the ball over onto a plate; press the mould/lid firmly to flatten the ball. lift the mould/lid off, leaving a flattened circle of the peda behind. each peda will come out, ready garnidhed with almonds and cardamoms. repeat the process until all balls are finished.
Store in an airtight box.
Serve at room temperature with tea or coffee.