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One of the most well-known of Indian mithai, the Malai Peda is as rich as a sweet can get. A special process of curdling condensed milk turns it into a richly textured product like khoya, which when flavoured with cardamom and saffron becomes an intensely aromatic dessert that nobody can resist. While the spicy fragrance and intense flavour make it a hit with adults, the amazing texture and succulent mouth-feel make it popular with kids. In all respects, the Malai Peda is nothing short of a blockbuster!
- Boil the milk in a deep non-stick pan on a high flame, while stirring twice in between. This will take approx. 4 to 5 minutes.
- Reduce the flame to medium and cook for 15 minutes or till the milk reduces to half its quantity, while stirring occasionally and scraping the sides of the pan.
- Meanwhile, combine the saffron and warm milk in a small bowl, mix well and keep aside.
- Add the sugar and saffron-milk mixture, mix well and cook on a medium flame for another 4 to 5 minutes, while stirring occasionally and scraping the sides of the pan.
- Simultaneously, combine the cornflour and the milk in a small bowl and mix well till the cornflour dissolves completely. Keep aside.
- Also combine the citric acid and 1 tbsp of water in a small bowl and mix well. Keep aside.
- Gradually add the cornflour-milk mixture and citric acid mixture to the boiling milk, mix well and cook on a medium flame for another 4 to 5 minutes or till the mixture resembles mava (khoya), while stirring continuously and scrapping the sides of the pan.
- Transfer it to a plate, spread with the help of a flat spatula and keep aside to cool for 30 minutes.
- Add the cardamom powder and mix well.
- Divide the mixture into 16 equal portions and shape each portion in between your palms into a flat round.
- Garnish each peda with pistachio and almond and press it gently.
- Serve or store refrigerated till use.
- These pedas stay fresh in an air-tight container in the refrigerator for at least a week.
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