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Mava pedas stuffed with pistachios.
- Combine the khoya and powdered sugar in a heavy bottomed pan and cook on a slow flame, while stirring continuously till the sugar has dissolved and the moisture has evaporated (approximately 5 to 10 minutes).
- Remove from the fire, add the cardamom powder and mix well. Allow it to cool completely.
- Divide the mixture into two portions, 2/3 and 1/3.
- In the 1/3 mixture, add the pistachios and mix well.
- In the 2/3 mixture, add the saffron strands and mix well.
- Divide the pistachios mixture into 8 equal portions. Shape into even sized rounds.
- Divide the saffron mixture into 8 equal portions and shape into even sized rounds.
- Stuff each saffron round with the pistachio round and seal the edges completely.
- Make designs on the peda using a toothpick.
- Garnish with slivered pistachios.
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