Desi Fiesta

Sweets and Desserts

Yogurt Kesar Peda Recipe | Dahi Ka Kesar Peda Recipe

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Peda’s are Indian Milk fudge which is traditionally made out of Khoya or Paneer or Evaporated milk. Here I have given a twist to the traditional peda by making them with Yogurt or our Indian Dahi. This peda tastes so delicious and have a very easy to follow instruction. I used store bought plain yogurt which we get here. The continuous stirring needs some patience and caution while making them. I spent whole day thinking about what I should make for the letter Y as my initial plan needed some detailing and planning ahead which I couldn’t do because of some personal work.I made this peda the same day I made the Milk cream, the three treats were perfect for the sweet tooth in my home.

I am so excited to share my experiment I did in my kitchen recently , when it comes to sweets I try to think beyond anything available in the internet and post a original recipe. This is one such originals of my blog, Have you ever heard of a peda with dahi at least I haven’t heard  or seen any  and this thought of making yogurt peda  came to me when I was thinking what to cook for my letter Y.I thought I should do something with Yogurt for my sweets theme so this idea of making peda popped up , I confidently executed the idea though there were eyes rolling in my home hearing am going to make dahi peda 😛  . This tasted simply delicious as like any other peda would do.  I made a kesar flavored dahi peda this time.My mom makes perfect dahi at home which sets so well it will beat the store bought dahi, She can make perfect dahi with any stater , even a starter ( ora moru or Javan) which is watery and was not well set .I make dahi at home occasionally, this recipe reminded me that I should start making dahi at home often.  I love perfecting a recipe by making them multiple times like I religiously make ghevar every year so that  I can improve every time and practice at least once in a year, As am a person who if not practiced will sure leave touch and would have to start learning from the beginning. I do the same for my rest of the recipe too whenever I get a chance I do try it again and perfect the recipe.  As you know lately I am having this peda madness and You can see the madness in the title already :D..  I have another amazing peda coming soon when I execute it.

Y for Yogurt Peda | Dahi Ka Peda

Theme ~ Indian sweets

Ingredients 

  • Plain Yogurt  -1 cup ( Thick and Not sour)
  • Milk pd – 1 cup
  • Sugar – 3/4 cup
  • Icing Sugar – 1/4 cup
  • Milk – 1/4 cup
  • Butter – 2 tbsp
  • Kesar- Few Strands
  • Pistachios – For Garnish ( chopped)

Method 

  • In a bowl mix yogurt and milk powder to a lump free mixture.
  • In a  Pan heat butter , after it melts add the yogurt milk pd mixture.
  • Add sugar, Icing pd and mix them well .
  • Mix Kesar in warm milk and mix. Pour in this into the yogurt mixture.
  • In a low flame with constant stirring cook the mixture till it leaves the pan from the sides.
  • Once it leaves the corners and forms a mass. Transfer it to a greased plate.
  • Let it cool down till it is easy to handle. Keep Flipping the mixture with a spoon so that it doesn’t dry out from the top.
  • Pinch a small amount of peda dough and shape them to form a disc.
  • Use any glass with embossed bottom for the designs or use a peda press.
  • Do the same for the rest of the peda dough.
  • Garnish them with pistachios and store them in a air tight container.
  • I stored mine in room temperature ( 70 degree F) for 3 days. If you want you can store it fridge as well.

P.S Do try this and share the happiness with me but please do not reproduce, recreate, or blog this recipe back . The contents and Images are owned by www.desifiesta.com  contact me before you would like to feature in any platform. Thank you !! 🙂

 

5.0 from 8 reviews
Yogurt Kesar Peda Recipe | Dahi Ka Kesar Peda Recipe
 
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Peda are Indian Milk fudge which is a festive sweets prepared for diwali and other festivals. These are made with paneer, khoya or evaporated milk but here is a twist to the traditional peda. This peda is made with yogurt.
Author:
Recipe type: Indian Sweets
Cuisine: Indian Cuisine
Serves: 15
Ingredients
  • Plain Yogurt  -1 cup ( Thick and Not sour)
  • Milk pd - 1 cup
  • Sugar - ¾ cup
  • Icing Sugar - ¼ cup
  • Milk - ¼ cup
  • Butter - 2 tbsp
  • Kesar- Few Strands
  • Yellow Food color - Few drops ( optional)
  • Pistachios - For Garnish ( chopped)
Instructions
  1. In a bowl mix yogurt and milk powder to a lump free mixture.
  2. In a  Pan heat butter , after it melts add the yogurt milk pd mixture.
  3. Add sugar, Icing pd and mix them well .
  4. Mix Kesar in warm milk and mix. Pour in this into the yogurt mixture.
  5. In a low flame with constant stirring cook the mixture till it leaves the pan from the sides.
  6. Once it leaves the corners and forms a mass, add food color if needed I added just a drop as kesar gave it a very nice color. Transfer it to a greased plate.
  7. Let it cool down till it is easy to handle. Keep Flipping the mixture with a spoon so that it doesn't dry out from the top.
  8. Pinch a small amount of peda dough and shape them to form a disc.
  9. Use any glass with embossed bottom for the designs or use a peda press.
  10. Do the same for the rest of the peda dough.
  11. Garnish them with pistachios and store them in a air tight container.
  12. I stored mine in room temperature ( 65 F) for 3 days. If you want you can store it fridge as well.


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Xmas Milk cream Recipe | Goan Milk Toffee Recipe

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Milk Cream or Milk Toffee is a very famous goan sweets which is always found with marzipan. The traditional Milk toffee tastes so yummy but needs a lot of stirring and patience to dry them for 10 -12 hours. Unlike Marzipan which are made with almond meal Goan marzipan is always made with cashew nuts . As goa is know for its cashews you can find a lot of recipes using cashews , they even have cashew liquor which is called Cashew feni. Coming back to the milk cream there are two ways this delicious sweet can be prepared , one is the traditional method which needs lot of time and stirring and drying but trust me its all worth the aching hands and legs , treat to your soul for sure. Another method is the instant way still needs caution and stirring as well. I made both the versions of the milk toffee, Keeping the milk cream white was very important as the traditional milk cream are shaped to shells and are pure white , I tried my best to keep them white. The Instant method may not give the white color as the condensed milk is already tan in color.

Milk cream needs lot of patience as the traditional method call for leaving it to dry for 10 -12 hours which is when they hold their shape and are perfect to indulge . The traditional method milk cream was more loved by hubby than the Instant , but daughter loved the instant one. The Traditional milk cream was perfect melt in mouth kind where as the Instant method was much fudgy and slightly chewy  ( just like a toffee) as it is made with  condensed milk alone ,leave it to dry and next day it will be less chewy. I personally liked both the version as they tasted completely different from each other. I had hard time shaping the traditional milk cream as they were so soft to handle but the instant version were easy to shape . Though the traditional method might not look that perfect they tasted yummy as well. I used condensed milk for traditional method too but it is made with sugar as well. I had planned to make xutli pitha for X before but since it needed the sticky rice flour which I was unable to find here I made these instead. This is an amazing Christmas special delight from goa which I had seen in a food channel long before and took a note of it to do. and I also found the Instant versions on the net so adapted the recipe.  As in some places there is a belief where X is added to the Christmas because they don’t like to include Christs name in a word so the Greeks have called it X mas . X is such an difficult letter to choose Indian sweets thank god we had Xmas 😀 .Moving on to the Xmas Milk cream

X for Xmas Milk Cream

Theme – Indian Sweets

Ingredients 

For Traditional Method 

  • Milk – 4 cups
  • Cashew nuts – 1 cup
  • Condensed milk – 1 tin ( 14 Oz)
  • Butter – 1 tbsp

For Instant Method 

  • Condensed Milk – 1 tin ( 14 Oz)
  • Cashew nuts – 1/2 cup
  • Butter – 1 tbsp
  • Vanilla essence – Few drops

Method 

For Traditional Method 

  • Grind Cashews to pd in a mixer . Pulse it 2-3 times , don’t over grind as the cashews might leave out the oils and it is not good for making these Toffees.
  • In a heavy bottomed pan Boil the milk and reduce it to 1/2 the quantity. Just keep stirring the milk in a low flame till is thickened.
  • Add the cashew pd, condensed Milk, 1/2 tbsp butter  and cook it till the mixture leaves out the pan.
  • Check the consistency by taking a small part of the mixture in a spoon , cool it slightly and try to roll it to form a ball. If it forms to a ball shape then the mixture is ready.
  • Transfer the mixture to a greased plate and let it cool slightly.
  • Grease the silicon moulds / Rubber moulds well with the butter ( or ghee).
  • Scoop some of the mixture in a spoon and roll it using your palm. Press and tap the balls in to the greased moulds.
  • Carefully unmould the toffee and place it over a parchment paper.
  • Do the same for rest of the mixture and keep it room temperature of 10 -12 hours.
  • Do not cover it as we need the toffees to dry a little from the top so that it will hold its shape.
  • After 10-12 hours you can store it in an air tight container ( This is the traditional way) .
  • If you Don’t have much time just pop them in the fridge till they set well.
  • Unmould them and transfer them to a box and store them in fridge.
  • They keep well for a week or 2.

For Instant Method

  • In a mixer grind the cashew the same way as I said before.
  • In a pan dump in condensed milk, cashew pd, butter, vanilla essence.
  • Keep the flame low and cook the mixture with constant stirring.
  • The Mixture should leave the sides of the pan, only then they are ready.
  • Transfer the mixture to a greased plate and let it cool slightly.
  • When they are still warm , make balls out of them and press them in a silicone mould .
  • Carefully remove them and place them on a parchment paper.
  • Instant version dry sooner than the traditional once.
  • Once they dry you can store it in a airtight container in room temperature.
  • They keep well for a week or so depending on the room temperature.


4.9 from 8 reviews
Xmas Milk cream Recipe | Goan Milk Toffee Recipe
 
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Goan Milk cream or Milk toffee is a traditional goan catholic sweet make for X mas ( Christmas) . This milk fudge needs very less Ingredients to prepare but needs a lot of stirring and patience
Author:
Recipe type: Sweets
Cuisine: Goan Cuisine
Serves: 15
Ingredients
For Traditional Method
  • Milk - 4 cups
  • Cashew nuts - 1 cup
  • Condensed milk - 1 tin ( 14 Oz)
  • Butter - 1 tbsp
For Instant Method
  • Condensed Milk - 1 tin ( 14 Oz)
  • Cashew nuts - ½ cup
  • Butter - 1 tbsp
  • Vanilla essence - Few drops
Instructions
For Traditional Method
  1. Grind Cashews to pd in a mixer . Pulse it 2-3 times , don't over grind as the cashews might leave out the oils and it is not good for making these Toffees.
  2. In a heavy bottomed pan Boil the milk and reduce it to ½ the quantity. Just keep stirring the milk in a low flame till is thickened.
  3. Add the cashew pd, condensed Milk, ½ tbsp butter  and cook it till the mixture leaves out the pan.
  4. Check the consistency by taking a small part of the mixture in a spoon , cool it slightly and try to roll it to form a ball. If it forms to a ball shape then the mixture is ready.
  5. Transfer the mixture to a greased plate and let it cool slightly.
  6. Grease the silicon moulds / Rubber moulds well with the butter ( or ghee).
  7. Scoop some of the mixture in a spoon and roll it using your palm. Press and tap the balls in to the greased moulds.
  8. Carefully unmould the toffee and place it over a parchment paper.
  9. Do the same for rest of the mixture and keep it room temperature of 10 -12 hours.
  10. Do not cover it as we need the toffees to dry a little from the top so that it will hold its shape.
  11. After 10-12 hours you can store it in an air tight container ( This is the traditional way) .
  12. If you Don't have much time just pop them in the fridge till they set well.
  13. Unmould them and transfer them to a box and store them in fridge.
  14. They keep well for a week or 2.
For Instant Method
  1. In a mixer grind the cashew the same way as I said before.
  2. In a pan dump in condensed milk, cashew pd, butter, vanilla essence.
  3. Keep the flame low and cook the mixture with constant stirring.
  4. The Mixture should leave the sides of the pan, only then they are ready.
  5. Transfer the mixture to a greased plate and let it cool slightly.
  6. When they are still warm , make balls out of them and press them in a silicone mould .
  7. Carefully remove them and place them on a parchment paper.
  8. Instant version dry sooner than the traditional once.
  9. Once they dry you can store it in a airtight container in room temperature.
  10. They keep well for a week or so depending on the room temperature.


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Teej Sattu Recipe | Designer Sattu | Rajasthani Sweets

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Sattu is a traditional Rajasthani sweet prepared during teej festival which is celebrated 4 days after Rakhi and is a festival for women . It is similar to karwa chauth women get together and do pooja and they fast for their husbands. After Moon peeks out from the clouds the fast is broken by having this delicious sweet. Traditionally sattu is made in the shape of pedas but now a days it decorated in a wonderful manner. Teej is considered a big festival in Rajasthan but in chennai it has faded only some families follow teej festival here.On teej Festival women gets dressed up well, they sing regional geeth and read stories or katha .Once the moon arrives Husbands pick some sattu using silver coin and feeds his wife breaking the fast. Sattu ka pinda is usually spread in a parath or thali and decorated, these are also given the trousses in wedding.

I had bigger plans for letter S but ended up making this sweet from rajasthan which is a very easy to make. As Teej is considered a big festival in rajasthan  and sattu is a must sweet they are now decorated in variety of ways , ladies just use their imagination and decorate it as they wish. I have been wanting to do some designer Sattu from long time though I have already blogged the traditional sattu recipe this is version 2 . Sattu is my favorite sweet , but some people won’t like sattu as it sticks to mouth when eaten, I have got the solution in this post to make it melt in mouth. In my visit to India mom and masi had made some sattu just to give me and they tasted yumm, Mom shared that they added nuts to the sattu to make it melt in mouth. I thought next time when I try I have to include nuts and here I am with this yummy sattu which doesn’t stick to mouth.I decorated my Sattu with some food colors, and edible flowers. As Teej is a festival for Husband and Wife I wanted to do “Bindh Bindhani” ( Husband and wife) decor on the sattu. Wish I could have done it more neatly ,I was in a hurry to make these so didn’t do much of detailing.I didn’t use any cookie cutter the bindh bindani was shaped with a knife. Lets move to the recipe.

Ingredients 

  • Dalia /Split Roasted Channa Dal – 1 Cup
  • Ghee- 1/4 cup
  • Sugar – 1/2 cup
  • Cashew pd – 1/4 cup  ( grind in mixer)
  • Elaichi/ Cardamom pd – A pinch

For garnish

  • Food Colors ( Good Quality Recommended )
  • Edible balls or Flowers
  • Nuts as you need

Method 

  • Grind Cashew to fine powder , don’t over grind as cashew will leave its oil if over ground.
  • Grind sugar to sugar powder and keep it ready.
  • Grind Dalia/ roasted channa dal to fine powder.
  • Sieve the channa dal powder twice, Mix in the sugar pd, and cashew pd.
  • Heat ghee in a pan till it melts,add the warm ghee to the channa dal mixture.
  • Add caradamom and mix them well.
  • Form a dough and spread them on a plate.
  • To make decoration remove some part of sattu and start shaping them as you like. Use your imagination and design them as you like.
  • Place the decoration on the sattu spread on the plate.
  • You can also use a cookie cutter and cut the shapes or do the traditional way of shaping them like a peda .
  • Garnish it with nuts . They get set in few few hours. Stay good for a week if kept in air tight jar.

 

5.0 from 9 reviews
Teej Sattu Recipe | Designer Sattu | Rajasthani Sweets
 
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Sattu is a traditional Rajasthani sweet prepared for Teej and Rakhi.Sattu can be made with wheat flour, rice flour, besan and Roasted channa dal.
Author:
Recipe type: Sweets
Cuisine: Rajasthani Cuisine
Serves: 4
Ingredients
  • Dalia /Split Roasted Channa Dal - 1 Cup
  • Ghee- ¼ cup
  • Sugar - ½ cup
  • Cashew pd - ¼ cup  ( grind in mixer)
  • Elaichi/ Cardamom pd - A pinch
For garnish
  • Food Colors
  • Edible balls or Flowers
  • Nuts as you need
Instructions
  1. Grind Cashew to fine powder , don't over grind as cashew will leave its oil if over ground.
  2. Grind sugar to sugar powder and keep it ready.
  3. Grind Dalia/ roasted channa dal to fine powder.
  4. Sieve the channa dal powder twice, Mix in the sugar pd, and cashew pd.
  5. Heat ghee in a pan till it melts,add the warm ghee to the channa dal mixture.
  6. Add caradamom and mix them well.
  7. Form a dough and spread them on a plate.
  8. To make decoration remove some part of sattu and start shaping them as you like. Use your imagination and design them as you like.
  9. Place the decoration on the sattu spread on the plate.
  10. You can also use a cookie cutter and cut the shapes or do the traditional way of shaping them like a peda .
  11. Garnish it with nuts . They get set in few few hours. Stay good for a week if kept in air tight jar.


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Qatayef with Qishta Karsan Recipe | Middle Eastern Street Food

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Qatayef or Katayef is a middle eastern pancake dessert filled with pastry cream. This dessert is a famous middle eastern delicacy which served for Iftar during the ramadan fast. Every Iftar table will sure have this yummy delight to break the fast and get back the energy. These pancakes may look like any other pancake but they taste completely different. As a dessert they are so yummy and attractive as well. Katayef are prepared many ways and with different fillings in each middle eastern country. It tastes divine and so addictive. I have seen this in a street food show and came to know that they also made in the streets during ramadan. Like seasonal foods you can find these desserts made only during Ramadan either made at home or even sold in the streets.

I always have a hard time deciding the letter q, and am so glad to had found this recipe from here. These mini pancakes stuffed with cream pastry filling is a perfect dessert if you have a big sweet tooth, When I saw these first I was sure I have to make them as they looked so wonderful and I was sure they tasted divine as well, Indeed they do. I have followed the recipe as given with not a much of tweaking in the pancakes. For cream I made home made ricotta cheese ( Paneer + Milk) , the cream filling was a super hit. I made the fried version of qatayef as well with almonds  and sugar filling they tastes delicious too. Can’t believe it is just 8 more days to complete the marathon. I have been doing my regular cooking plus cooking for the marathon almost the same day it is so much fun. Hope you all are enjoying as well. Now let me quickly move to the recipe.

Q for Qatayeb with Qishta Karsan

Recipe Source : Xawaash 

Ingredients 

For Pancakes

  • All purpose Flour – 1 cup
  • Fine semolina/ sooji – 1 cup
  • Dry Instant Yeast – 1/2 tsp
  • Sugar – 2 1/2 tbsp
  • Salt – 1/4 tsp
  • Baking Powder – 1 tsp
  • Water – 2 1/2 cups

For White Pastry Cream

  • Milk – 1 cup
  • Ricotta cheese – 1 cup ( 1 cup  crumbled Paneer + 1/4 cup Milk )
  • Sugar – 3 tbsp
  • Corn starch – 3 tbsp
  • Butter – 2 tbsp ( Melted)
  • Orange Extract- few drops
  • Icing Sugar – For dusting

For Syrup

  • Sugar – 2 cups
  • Water – 1 cup
  • Lemon juice – 1 tsp
  • Rose essence – few drops

For Garnish 

  • Pistachios- Few Crushed

Method 

For Pancakes 

  • In a mixing bowl combine All purpose flour, Semolina, instant yeast,sugar,salt, baking pd and Mix well.
  • Add water and form a smooth batter , cover and let it rest for 30 mins.
  • After it gets 30 mins proofing time , Mix the batter well.
  • Heat a pan , slightly grease it and Pour 2 tbsp of the batter to form a circle.
  • These pancake are cooked just one side, Cook the pancakes till the pores are formed and the top dries out.
  • Cook the pancakes and place it in a napkin/ Kitchen cloth covered . This step is so important as to keep the pan cakes from getting dried.
  • Do the same to the rest of the batter and place them in kitchen cloth.Once they cool down transfer them to a ziploc.

For White Pastry Cream

  • In a pan Mix milk, corn starch,sugar and ricotta cheese.
  • Turn on the flame and cook them mixing constantly till they thicken up.
  • Once it starts thickening add butter and mix the cream well.
  • Turn of the heat and add rose essence to the cream and Mix well.
  • Dust some Icing sugar on top to avoid drying out in the top
  • Transfer it to a bowl after it cools down Refrigerate the cream till needed.

For Sugar Syrup

  • In a sauce pan heat sugar and water till they dissolve .
  • Add lemon juice and cook the syrup till it thickens up slightly.
  • Turn of the flame add rose essence and mix.

To Proceed 

  • Using a spoon scoop a tsp of the white pastry and place it over the cooked pancakes.
  • Seal the corners of the pancakes by pressing the edges together till 2/3 rd of the pancake.
  • Sprinkle some crushed Pistachios over the open side of the cream.
  • Pour some syrup on top and enjoy


5.0 from 9 reviews
Qatayef with Qishta Karsan Recipe | Middle Eastern Street Food
 
Save Print
Prep time
Cook time
Total time
 
Qatayef / Katayef is a mini pancake filled with white pastry filling, they are made is different variations. These are ramadan desserts made for Iftar table.
Author:
Recipe type: Street Food Recipes
Cuisine: Middle Eastern Cuisine
Serves: 20
Ingredients
  • For Pancakes
  • All purpose Flour - 1 cup
  • Fine semolina/ sooji - 1 cup
  • Dry Instant Yeast - ½ tsp
  • Sugar - 2½ tbsp
  • Salt - ¼ tsp
  • Baking Powder - 1 tsp
  • Water - 2½ cups
  • For White Pastry Cream
  • Milk - 1 cup
  • Ricotta cheese - 1 cup ( 1 cup  crumbled Paneer + ¼ cup Milk )
  • Sugar - 3 tbsp
  • Corn starch - 3 tbsp
  • Butter - 2 tbsp ( Melted)
  • Orange Extract- few drops
  • Icing Sugar - For dusting
  • For Syrup
  • Sugar - 2 cups
  • Water - 1 cup
  • Lemon juice - 1 tsp
  • Rose essence - few drops
  • For Garnish
  • Pistachios- Few Crushed
Instructions
  1. For Pancakes
  2. In a mixing bowl combine All purpose flour, Semolina, instant yeast,sugar,salt, baking pd and Mix well.
  3. Add water and form a smooth batter , cover and let it rest for 30 mins.
  4. After it gets 30 mins proofing time , Mix the batter well.
  5. Heat a pan , slightly grease it and Pour 2 tbsp of the batter to form a circle.
  6. These pancake are cooked just one side, Cook the pancakes till the pores are formed and the top dries out.
  7. Cook the pancakes and place it in a napkin/ Kitchen cloth covered . This step is so important as to keep the pan cakes from getting dried.
  8. Do the same to the rest of the batter and place them in kitchen cloth.Once they cool down transfer them to a ziploc.
  9. For White Pastry Cream
  10. In a pan Mix milk, corn starch,sugar and ricotta cheese.
  11. Turn on the flame and cook them mixing constantly till they thicken up.
  12. Once it starts thickening add butter and mix the cream well.
  13. Turn of the heat and add rose essence to the cream and Mix well.
  14. Dust some Icing sugar on top to avoid drying out in the top
  15. Transfer it to a bowl after it cools down Refrigerate the cream till needed.
  16. For Sugar Syrup
  17. In a sauce pan heat sugar and water till they dissolve .
  18. Add lemon juice and cook the syrup till it thickens up slightly.
  19. Turn of the flame add rose essence and mix.
  20. To Proceed
  21. Using a spoon scoop a tsp of the white pastry and place it over the cooked pancakes.
  22. Seal the corners of the pancakes by pressing the edges together till ⅔ rd of the pancake.
  23. Sprinkle some crushed Pistachios over the open side of the cream.
  24. Pour some syrup on top and enjoy

 
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Orange Sondesh Recipe | Orange Sandesh | Orange Rasmalai ~ Bengali Sweets

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Orange sondesh is a variation of the popular bengali sondesh. Sondesh or sandesh is a milk sweet made by heat the milk and curdling it to form Chenna, is then drained and kneaded with sugar and flavoring. The non cooked versions of sondesh is called Kacha golla which literally means raw ball which is most common kind prepared at every household there , there can be a elaborate cooked versions of sondesh too. The no cook sondesh is not my kind as I some how don’t like the raw taste of chenna in it so I usually cook my sandesh when ever I make. At school we learned to make the non cooked versions and giving it a few variations like one of them was chocolate sandesh stuffed in the regular sandesh ( which is most popularly called as vino sandesh in the internet ) I will post my own version of it some day.  I love giving a fruit flavor to our traditional Indian sweets it just make the dish more interesting and taste unique and yummy..I wanted to do this for so long and am so  glad to have joined mega Bm this month, this theme just made me do what I was postponing to do so long.

 

Today am here with two amazing bengali sweets but with a twist, I love developing recipes and it gives me more happiness when I post them. In the morning when I was doing my regular cooking I had decided that for O I will go for Orange recipe, so after all the thinking I just started executing it. The Orange Rasmalai = Orange Rasgulla + Orange Rabdi  was my equation to bring up something different. Morning I started my cooking thinking I would post the rasmalai recipe today but changed my mind and thought I should do some justice to them doing a separate post. I will post the recipe in a separate post for now lets come back to sondesh. I have made a cooked version of sondesh with orange flavors infused in them . I made My sondesh with ricotta cheese , No need to make chenna this is just that easy. Just mix in all the Ingredients and yeah little patience is sure required to make and shape them. You  can shape them as you like , I tried to shaped them like an orange but my daughter kept telling me “Mama the shape looks like a pumpkin” :p he he so I stopped made the rest in the mold. My lil one is a super choosy and she got so attracted to these that she couldn’t resist to taste them. I usually enjoy shaping any sweets , so this was a fun task for me. Lets Move on to the recipe real quick..

O for Orange Sondesh and Orange Rasmalai

Theme ~ Indian Sweets

Ingredients 

  • Ricotta cheese -14 Oz
  • Condensed Milk – 1 tin
  • Icing sugar – 2 tbsp ( optional)
  • Heavy cream – 1/2 cup
  • Orange juice – 1/2 cup
  • Orange extract – Few drops
  • Orange Food  color – Few drops
  • Saffron – For garnish
  • Pistachios – For garnish
  • Ghee – For greasing the molds (optional)

Method 

  • In a pan pour in ricotta cheese, condensed milk,Icing sugar,heavy cream and mix them well.
  • In low flame with constant stirring cook the mixture till it boils well and starts popping bubbles.
  • Add orange juice,orange extract to the mixture and keep stirring.
  • It needs little patience and constant stirring is must  if not done it might burn from the bottom.
  • Cook the Mixture till it leaves the corner of the pan and starts forming a mass.
  • Transfer this to a greased plate and let it cool a bit.
  • When it cools down but still warm to touch knead it well. Grease sondesh molds with ghee.
  • Shape the sondesh as you like or use a sondesh mold to give some embellishment.
  • I also tried to give my sondesh a orange shape with a clove on top for the branch and pistachios acting like a leaf.
  • Shape your sondesh garnish it with some saffron strands and pistachios. Enjoy !!


5.0 from 10 reviews
Orange Sondesh Recipe | Orange Sandesh | Orange Rasmalai ~ Bengali Sweets
 
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Orange Sandesh is a variation of bengali sandesh with orange flavor infused in it. This is just melt mouth kind of cooked sandesh.
Author:
Recipe type: Indian Sweets
Cuisine: Bengali Cuisine
Serves: 15
Ingredients
  • Ricotta cheese -14 Oz
  • Condensed Milk - 1 tin
  • Icing sugar - 2 tbsp ( optional)
  • Heavy cream - ½ cup
  • Orange juice - ½ cup ( Fresh juice)
  • Orange extract - Few drops
  • Orange Food  color - Few drops
  • Saffron - For garnish
  • Pistachios - For garnish
  • Ghee - For greasing the molds (optional)
Instructions
  1. In a pan pour in ricotta cheese, condensed milk,Icing sugar,heavy cream and mix them well.
  2. In low flame with constant stirring cook the mixture till it boils well and starts popping bubbles.
  3. Add orange juice,orange extract to the mixture and keep stirring.
  4. It needs little patience and constant stirring is must  if not done it might burn from the bottom.
  5. Cook the Mixture till it leaves the corner of the pan and starts forming a mass.
  6. Transfer this to a greased plate and let it cool a bit.
  7. When it cools down but still warm to touch knead it well. Grease sondesh molds with ghee.
  8. Shape the sondesh as you like or use a sondesh mold to give some embellishment.
  9. I also tried to give my sondesh a orange shape with a clove on top for the branch and pistachios acting like a leaf.
  10. Shape your sondesh garnish it with some saffron strands and pistachios. Enjoy !!

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Kaju Kamal and Kaju Matka |Kaju Kathli Recipe

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Kaju Katli is a cashew sweet fudge which can be considered as our very own Indian Marzipan. Kaju katli also know as kaju burfi in some places is made with just 3 easily available ingredients cashew, sugar and water but it is a tricky sweet to make at home. There are so many colorful versions of kaju kathili available in any mithai shop today. Any Mithai dabba would surely have a kaju sweet disguised in such a fun and attractive way . As a kid those sweets always attracted me and once I grew the curiosity of how they make them grew more. I love making sweets but the irony is I am not much of a sweet tooth as I have mentioned in my other post, contrary to me my hubby has a sweet tooth and craves for sweet every time so that is why I make them often . My daughter’s favorite sweet is kaju kathili, though she will try few sweets if we ask her to she is not a big sweet tooth as well. Kaju kathli is the only sweet she is addicted to and can have more than 2 at a time 😛 ..

I had planned my letter K already but since daughter was asking for kaju kathli few weeks back I thought I should change and made these instead. This is such an easy sweet to make if you get the hang of it, I have been making this often and for diwali I make a bunch of sweets and kathli is default in the list. I always look for different shaped kaju in mithai shops to get inspired  two of my fav shapes are matka or kalash and kaju kamal these are so attractive and they are always made to perfection in mithai shops. As I have posted kathli recipe here before This post will be a extension  of the kathli giving them the mithai shop wala look. I have used veg vrak ( silver foil) , I always look for a vegetarian silver foil to decorate my sweets .Again a unhappy photographer I was held up with lot to do today didn’t get much time and light to photograph.  Moving on to the recipe

 Ingredients

  • Cashew nut pd – 2 cups
  • Sugar – 1 cup
  • Corn syrup – 1 tbsp (optional)
  • Ghee for greasing (if needed)
  • Silver foil/ Vrak ( optional)
  • Food colors – Few drops (Optional)

Method

  • Grind the whole cashews in a mixer till they are fine. Don’t over grind the cashews as they may leave out the fat/ oil and stick to form lumps with which you will not be able to make kaju katli at all. Grind only till they are fine , They might be fine but look coarse so touch the cashews and feel it whether it is fine pd.
  • To make sugar syrup take a sauce pan. Put sugar and 1/2 cup water and allow it to boil. Add corn syrup once it starts boiling.
    Cook them till it reaches one string consistency. To check one string consistency you can take little water in a small plate , put some drops of syrup in the water, if the syrup stay and doesn’t get dissolved . Another way to check is to rub some syrup with your thumb and index finger and stretch it a to forms a thread and that is single thread consistency.
  • Now add the cashew pd to the syrup in this stage. Simmer the flame to low and cook them stirring  constantly till starts leaving the side of the pan.
  • Switch off the pan and transfer it to a greased plate. and keep on mixing them with a spoon so that they don’t stick to the plate and dry off and also if you keep on mixing it will cool down a bit soon.
  • Once it is bare able to touch but still warm  knead them to a smooth dough, grease your hands while you knead if you feel the dough is sticky.
  • Take a small portion of the dough cover the rest of dough as it will dry out. Shape the dough into circle and then half way through roll the neck part of the matka. Garnish it with vrak , pistachios as needed.
  • For Kaju kamal you need to divide the dough to 3 portions and dye them yellow, red , green with a very good quality food color.
  • Roll equal sized red balls first, the yellow balls will be slightly bigger the red and the green balls will be bigger than yellow.
  • Flatten the yellow balls with your finger to form a thin disk, place the red ball inside the flattened yellow and cover them from all sides do the same with the green portion. So from inside it is red , yellow and then green.
  • Cover with Vrak and cut them to cross from the top, slightly open the petals .
  • With the leftover red and green dough I made  strawberry shapes.


5.0 from 9 reviews
Kaju Kamala and Kaju Kalash |Kaju Kathli Recipe
 
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Kaju kathli is a Indian cashew fudge which are traditionally shaped into diamonds but mithai shops have come up with some amazing shapes making these Indian delights and shaping them like Marzipan.
Author:
Recipe type: Indian Sweets
Cuisine: Indian Cuisine
Serves: 15
Ingredients
  • Cashew nut pd – 2 cups
  • Sugar – 1 cup
  • Corn syrup – 1 tbsp (optional)
  • Ghee for greasing (if needed)
  • Silver foil/ Vrak ( optional)
Instructions
  1. Grind the whole cashews in a mixer till they are fine. Don’t over grind the cashews as they may leave out the fat/ oil and stick to form lumps with which you will not be able to make kaju katli at all. Grind only till they are fine , They might be fine but look coarse so touch the cashews and feel it whether it is fine pd.
  2. To make sugar syrup take a sauce pan. Put sugar and ½ cup water and allow it to boil. Add corn syrup once it starts boiling.
  3. Cook them till it reaches one string consistency. To check one string consistency you can take little water in a small plate , put some drops of syrup in the water, if the syrup stay and doesn’t get dissolved . Another way to check is to rub some syrup with your thumb and index finger and stretch it a to forms a thread and that is single thread consistency.
  4. Now add the cashew pd to the syrup in this stage. Simmer the flame to low and cook them stirring  constantly till starts leaving the side of the pan.
  5. Switch off the pan and transfer it to a greased plate. and keep on mixing them with a spoon so that they don’t stick to the plate and dry off and also if you keep on mixing it will cool down a bit soon.
  6. Once it is bare able to touch but still warm  knead them to a smooth dough, grease your hands while you knead if you feel the dough is sticky.
  7. Take a small portion of the dough cover the rest of dough as it will dry out. Shape the dough into circle and then half way through roll the neck part of the matka. Garnish it with vrak , pistachios as needed.
  8. For Kaju kamal you need to divide the dough to 3 portions and dye them yellow, red , green with a very good quality food color.
  9. Roll equal sized red balls first, the yellow balls will be slightly bigger the red and the green balls will be bigger than yellow.
  10. Flatten the yellow balls with your finger to form a thin disk, place the red ball inside the flattened yellow and cover them from all sides do the same with the green portion. So from inside it is red , yellow and then green.
  11. With the leftover red and green dough I made  strawberry shapes.


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Huevos Chilenos ( Ecuadorian Doughnut Holes) | Ecuadorian Street food Recipes

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Huevos Chilenos are an Ecuadorian street food doughnut which is found in all street food fairs and are usually served hot with some sugar rolled over them. These are very similar to doughnut holes from other countries, they do add eggs to this doughnuts traditionally I just skipped the eggs and just added some yeast and baking pd instead. The street vendors have a special equipment to make these doughnut holes which is cylindrical in shape and pipe coming directly above the hot oil this helps in shaping them perfectly. I am loving experimenting different doughnuts from around the world. Though they might be similar they vary by flavors, for example, Huevos Chilenos are fennel flavored traditionally.

Ecuador is located to the North West of South American, the country is known for its diverse landscapes. People here eat both veggies and meat in a balanced way The typical food here includes potato, rice, yuca, pasta, and bread.Doughnuts are a universal favorite and this cuisine has a street food doughnut which is very popular. I have already posted 2 of the famous recipes of Ecuador before for my past mega marathon Guaguas de pan ( sweet bread babies)and Llapingachos( Potato cakes with peanut butter sauce).Ecuadorean cuisine is incomplete without green plantain. They do have street foods like empanadas and banana chips / Plantain chips which also called patacones are some to name. Huevos Chilenos are doughnut holes a popular street food all over Ecuador, These are also called “Chilean eggs”. I have no clue why these are called Chilean eggs through this street food is from Ecuador and they don’t look like an egg as well. I tried to research but didn’t find any answer, it will stay a mystery till I find the reason. My hubby named this sweet bonda as the name was a task to pronounce 😛  I even made another recipe for letter h from Ecuador but I didn’t get to photograph it and I thought that is fine as I wanted to tweak the recipe more and make them again :).

Do check my post here , I have explained more about the country and the cuisine and two of its amazing recipe.

 

 

 

 

 

 

 

 

 

Theme ~ Street Food Recipes

H for Huevos Chilenos

Recipe Adapted from here

Ingredients 

  • All Purpose Flour – 2 cups
  • Milk – 11/2 cup
  • Dry Active Yeast -1 1/2 tsp
  • Yellow Food Color – Few Drops
  • Butter – 1 tbsp ( softened at room temperature)
  • Sugar – 1/4 cup + 1tbsp
  • Baking pd – 2 tsp
  • Fennel pd or Aniseeds pd – 1/4 tsp
  • Granulated Sugar – 1/2 cup
  • Oil – For Frying

Method 

  • In a lukewarm glass of milk add dry yeast and 1 tbsp sugar, Mix them well. Set it aside for 10 mins, so that the yeast gets activated.
  • After 10 mins once the yeast gets activated it gets frothy on the top. Mix them well.
  • In a bowl pour all-purpose flour, softened butter, sugar, baking pd, fennel pd and Mix them well.
  • Add the yellow food color too at this stage.
  • Pour in the yeast mixture little by little and make a soft dough. I didn’t add any eggs so these were not sticky.
  • Cover and leave the dough to proofing for 1 -2 hours.
  • After 2 hours the yeast reacts and dough the rises to double the volume. Remember to grease the bowl well and coat the top of dough with little oil.
  • Punch the dough and deflate the air, knead the dough well.
  • I rolled them with rolling pin and cut the dough with a round cookie cutter.
  • Heat oil in frying pan. Test the oil by dropping a small piece of dough it should come up immediately.
  • Drop the cut doughnut and fry them both side until golden brown.
  • Once fried in the oil, remove them using a perforated ladle and drop them on a plate of granulated sugar, coat the doughnuts with sugar all over.
  • Do the same for rest of the dough. Serve them warm, they taste best when they are warm.
  • Serve them as is or with a bowl of chocolate ganache as a dip.


5.0 from 8 reviews
Huevos Chilenos ( Ecuadorian Doughnut Holes) | Ecuadorian Street food Recipes
 
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Huevos Chilenos is an Ecuadorian doughnuts also called as Chilean eggs are popular street food are found in any fairs or parties in Ecuador.
Author:
Recipe type: Street Food Recipes
Cuisine: Ecuadorian Cuisine
Serves: 15
Ingredients
  • All Purpose Flour - 2 cups
  • Milk - 11/2 cup
  • Dry Active Yeast -1½ tsp
  • Yellow Food Color - Few Drops
  • Butter - 1 tbsp ( softened at room temperature)
  • Sugar - ¼ cup + 1tbsp
  • Baking pd - 2 tsp
  • Granulated Sugar - ½ cup
  • Oil - For frying
Instructions
  1. In a luke warm glass of milk add dry yeast and 1 tbsp sugar,Mix them well. Set it aside for 10 mins , so that the yeast gets activated.
  2. After 10 mins once the yeast get activated it gets frothy on the top. Mix them well.
  3. In a bowl pour all purpose flour , softened butter, sugar, baking pd and Mix them well.
  4. Add the yellow food color too at this stage.
  5. Pour in the yeast mixture little by little and make a soft dough. I didn't add any eggs so these were not sticky.
  6. Cover and leave the dough to proofing for 1 -2 hours.
  7. After 2 hours the yeast reacts and dough the rises to double the volume. Remember to grease the bowl well and coat the top of dough with little oil.
  8. Punch the dough and deflate the air , knead the dough well.
  9. I rolled them with rolling pin and cut the dough with a round cookie cutter.
  10. Heat oil in frying pan. Test the oil by dropping a small piece of dough it should come up immediately.
  11. Drop the cut doughnut and fry them both side till golden brown.
  12. Once fried in the oil , remove them using a perforated ladle and drop them on a plate of granulated sugar , coat the doughnuts with sugar all over.
  13. Do the same for rest of the dough . Serve them warm , they taste best when they are warm.
  14. Serve them as is or with a bowl of chocolate ganache as a dip.


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Ice Halwa |Bombay Mahim Halwa Recipe | Bombay Paper Halwa

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Ice Halwa is an Bombay specialty sweet. The halwa is also know as mahim halwa or paper halwa. It is available all over India, and is a very famous sweet in mithai shops. These thin square slabs are melt in mouth kind of sweet, with the crunchy nuts topping this taste divine. Mahim is a island near Mumbai and this halwa is set to be originated there. I have some nostalgic childhood memories surrounding these , This halwa was and is my favorite sweet , though I am not a big sweet tooth this halwa used to be my favorite it is been years as tasted this halwa and finally I made them. Traditionally these halwa are made with cornflour ,I have tried making this halwa with cornflour, all purpose flour, and semolina .

When I was listing out recipes to do for the marathon  the first letter I chose  was ” I ” and I instantly wanted Ice halwa for this letter,Though I had no much time to make this prior finally made them and it kept for drying , Hubby did the QC already and told it taste so yummy as. I piece of halwa in your mouth will melt down and cool  the tummy , If you have tasted the halwa you will know what am talking about. Living in chennai we never missed this halwa as my papa used to bring these from mithai shops in sowcarpet. They are just perfect treat to the soul, I loved making them and experimenting them with all the possibilities. I make the yellow halwa with saffron flavor , the white one is rose flavored and the orange one is the crazy idea of mine to use custard pd a vanilla flavored ice halwa. I have experimented the white halwa with semolina flour , semolina flour is totally different from the white semolina we use in Indian cuisine..Semolina flour is yellow and looks fine than the semolina but when cooked gets gritty. Semolina flour are made which durum wheat. For this halwa fine variety of semolina works well but if you don’t have the fine but have the coarse variety then just grind it in the mixier and make it fine. This is my first recipe under my 4th theme which Indian sweets 🙂

Theme ~ Indian Sweets 

I for Ice Halwa

Ingredients 

  • Semolina  (Or semolina flour)- 1/4 cup
  • Ghee – 1/4 cup
  • Milk – 1 1/2 cup
  • Sugar – 1 cup
  • Rose Essence – Few Drops
  • Yellow color – few drops( optional)

Toppings

  • Cardamom pd
  • Pista and Badam chopped
  • Rose petal ( optional)

Method 

  • I had  some Coarse semolina so grounded the semolina in mixier to make fine semolina.
  • Tear a long sheet of parchment paper and keep it ready, also keep the topping ready to sprinkle before you start the halwa making process.
  • In a sauce pan Mix semolina, ghee, milk together and Mix them well.
  • Turn on the heat to medium and keep string continuously.
  • At one stage it will start to thicken and this is were you have be cautious and swiftly stir the mixture.
  • The mixture should start leaving the sides and should form a dough.
  • Turn off the stove and mix the mixture so that is thickens and also cools a little bit.
  • Transfer the mixture to the parchment paper , line another parchment paper on top and start lightly rolling the dough with a rolling pin.
  • Roll it slightly thin , not very very thin as the halwa might break easily after drying. Thin halwas taste better than thick ones.
  • Sprinkle the topping on the rolled dough , press or roll with a rolling pin so that the topping is well fixed to the dough and doesn’t fall.
  • Using a pizza cutter or a knife to cut the uneven ends and cut square or rectangle shapes.
  • Use a scissor cut the halwa with the parchment paper spread it over a plate .
  • Keep the Halwa in Refrigerator for 24 to 48 hours to dry .
  • These halwa taste yummy even before drying but for the best authentic taste dry them up .
  • Once the halwa’s are store it in a air tight container. It keeps well for a week.

 


4.8 from 11 reviews
Ice Halwa |Bombay Mahim Halwa Recipe | Bombay Paper Halwa
 
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Bombay Ice Halwa is a very popular sweet , and it is said to be originated in Mahim. This paper like halwa taste best when they are thin and dry well.
Author:
Recipe type: Indian Sweets
Cuisine: Indian Cuisine
Serves: 10
Ingredients
  • Semolina - ¼ cup
  • Ghee - ¼ cup
  • Milk - 1½ cup
  • Sugar - 1 cup
  • Rose Essence - Few Drops
  • Yellow color - few drops( optional)
  • Toppings
  • Cardamom pd
  • Pista and Badam chopped
  • Rose petal ( optional)
Instructions
  1. I had some Coarse semolina so grounded the semolina in mixier to make fine semolina.
  2. Tear a long sheet of parchment paper and keep it ready, also keep the topping ready to sprinkle before you start the halwa making process.
  3. In a sauce pan Mix semolina, ghee, milk together and Mix them well.
  4. Turn on the heat to medium and keep string continuously.
  5. At one stage it will start to thicken and this is were you have be cautious and swiftly stir the mixture.
  6. The mixture should start leaving the sides and should form a dough.
  7. Turn off the stove and mix the mixture so that is thickens and also cools a little bit.
  8. Transfer the mixture to the parchment paper , line another parchment paper on top and start lightly rolling the dough with a rolling pin.
  9. Roll it slightly thin , not very very thin as the halwa might break easily after drying. Thin halwas taste better than thick ones.
  10. Sprinkle the topping on the rolled dough , press or roll with a rolling pin so that the topping is well fixed to the dough and doesn't fall.
  11. Using a pizza cutter or a knife to cut the uneven ends and cut square or rectangle shapes.
  12. Use a scissor cut the halwa with the parchment paper spread it over a plate .
  13. Keep the Halwa in Refrigerator for 24 to 48 hours to dry .
  14. These halwa taste yummy even before drying but for the best authentic taste dry them up .
  15. Once the halwa's are store it in a air tight container. It keeps well for a week.

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Rose Peda Recipe | Rose Shaped Peda

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I am so excited to share this peda which I made it is a simple peda but I gave it a unique shape. I love to play with clay and the peda dough was perfect for me to play with it so made it more interesting by giving this simple peda a unique shape. I had this in mind to make different shaped sweets for so long if you follow my fb page or insta you will be knowing this picture of mine .

This is a sweets spread I made for 2016 diwali and it was loved by everyone so much. From then am loving to make different shaped sweets like store brought. “It doesn’t only look good but taste equally good” – this is what the feedback I got from the people who actually had these. So I am including one more to my collection of sweets today which is red rose peda. I made this keeping in mind of valentines day but never got to post it here. Simple ingredients used very easy to make peda but with a twist. I am happy to share these here. Thanks to  the theme I chose this week emptied 3 of my draft posts, hope  everyone liked it.

I remember making golap pithe for mega marathon and from then I had this idea of making some rose shaped sweets again and here I am with the recipe.

5.0 from 7 reviews
Rose Peda Recipe | Rose Shaped Peda
 
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An Innovative take on the usual peda , giving it a rose shape and flavor.
Author:
Recipe type: Sweets
Cuisine: Indian Cuisine
Serves: 8
Ingredients
  • Butter - 1 Stick
  • Condensed milk - 1 tin
  • Milk Powder - 2 cups
  • Rose essence - few drops
  • Red food color - few drops
  • Silver vrak- For garnish ( optional)
Instructions
  1. In a microwave-safe bowl take butter , melt it for 30 seconds.
  2. Add condensed milk, milk powder and mix it well with no lumps.
  3. Microwave this mixture for 3 minutes.Remove it after every 1-minute stir and microwave it again.
  4. After 3 minutes of cooking add red food color and rose essence to the mixture and combine it well .
  5. The peda mixture should come together and form a dough this is the right consistency.
  6. After the peda dough cools down completely, Pinch a small portion of the dough to make the bud.
  7. Take another small portion of the dough, make a ball and flatten it to form a petal.
  8. The top part of the petal should be thin.
  9. Stick this peda to the one side of the bud and keep continue wraping the petals around the bud till you are happy with your rose.
  10. Make as many roses possible with the peda dough.
  11. Garnish them with silver vrak.

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Malai Peda | Indian Sweets Recipe

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Making pedas takes a lot of patience but it is worth the patience ( especially when you make homemade khoa) and work after all you get to taste this melt in mouth peda which is heaven for the soul. I am here with yet another peda today, it is my version of malai peda. After I got to experiment a lot of peda’s , I came up with these white beauties, the challenge was keeping the pedas white which was the tricky part, though it doesn’t look pure white.  This peda turned so well and was really happy, the QC tester ( my H) also approved with double thumbs up so this has to be posted. Peda is my favorite Diwali sweet. In my childhood we used to wait for Diwali to get those delicious pedas, I used to admire the shape and the chakra designs on the peda it amazed me as a kid. Sometimes small things bring a lot of happiness, and little things matter a lot to me, hubby took this peda and the mango peda to the office and all his friends just enjoyed and showered me with compliments, glad to have such friends around who appreciate all the little things I do. I love making sweets a lot though I don’t have a sweet tooth, I am a spicy food lover. Moving on to the recipe now.


5.0 from 6 reviews
Malai Peda | Indian Sweets Recipe
 
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Malai peda is melt in mouth kind of sweet, which is milk based and takes patience to make them.
Author:
Recipe type: Sweets
Cuisine: Indian Cuisine
Serves: 10
Ingredients
  • Paneer - 1 cup
  • Milk- ¼ cup
  • Heavy Cream-1 cup
  • Sugar -1/4 cup
  • Sweetened Khoa - ½ cup
  • Cardamom pd - ¼ tsp
  • Slivered Pistachios and Rose petals - for garnish
Instructions
  1. In a mixie grind the paneer and milk mixture coarsely.
  2. Heat a pan and pour in the paneer and milk mixture.
  3. Add sweetened khoa, heavy cream, sugar, cardamom pd to it and stir constantly.
  4. In a medium flame cook the milk mixture till it reduces and leaves the sides of the pan.
  5. Turn off the heat and transfer the peda dough to a plate.
  6. Let it cool completely and then divide them into equal portion.
  7. Form a ball and then flatten them into disc shapes.
  8. Do the same for all the peda dough.
  9. Garnish them with pistachios and rose petals.


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