– 1strandsRose Petals Pistachios SaffronDried , Chopped and each per peda
2(optional) Silver leaf
Instructions
Heat 2 cups water in a pan. Let it boil and add almonds in it. Boil for 2 mins and turn off the flames and allow it to cool.
Drain water and spread the blanched almonds on a clean dry kitchen towel. Fold the towel and rub the almonds inside gently to absorb the excess water.
Once the skin gets loose, remove it and keep the almonds separate.
Heat a non stick wok and dry roast the almonds till the moisture evaporates completely. It may take few seconds only. Allow it to cool and then grind it all to make a fine powder.
In another pan heat 5 tbsp of water and add ghee and sugar. Boil it nicely till the sugar melts completely. You may also add cardamom powder too at this stage.
Lower the gas flames and now start adding the powdered almond into the sugar syrup. Add slowly by stirring continuously. Break lumps if formed.
Let the mix cool for some time. Transfer the mix into a big bowl or a broad base plate.
Add 1 tbsp of milk maid or any other condensed milk you have and start kneading to make a fine dough.
Grease your palm with some ghee and pinch a lemon sized ball from the dough. Roll it between your palm to make a smooth ball. Flatten it a little to shape it like a peda. With your finger tip make a small depression in the center and keep aside. Similarly make rest of the pedas and keep aside.
For garnishing, place one dry rose petal, one piece of chopped pistachio and a saffron strand. You can also decorate the sweet with silver leaf , but that is completely optional because many people don’t use it.
Recipe Notes
Store the pedas in an air tight box and consume within 2-3 days.
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