Place the Kadai on a slow flame and cook the mixture until it reaches the colour you see in the Penda picture here.

If you want them to be a little darker continue to cook till you achieve your desired colour.

Do not forget to stir the mixture even while it is off the gas but in the same hot pan.

The Penda mixture will continue to cook even while it is cooling and the hot pan might scorch it. So keep stirring

Once the mixture has cool enough to handle, roll them into small Penda and if you have Penda mould shape them in the mould.

Dot each Penda with couple of charoli.

Store in an air tight container.