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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.
- 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.
- 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.
This recipe was contributed by sumagandlur on 27 Dec 2003
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