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Cook Time 50 minutes
Ingredients Method

Ingredients
  

  • 1 liter milk full cream
  • 1/2 cup sugar
  • 2 pinches citric acid/limboo na phool dissolved in 3 teaspoons water
  • 1 teaspoon cornflour mixed in 2 teaspoons milk
  • a pinch of saffron soaked in 2 teaspoons milk
  • 2 teaspoons milk
  • 1/4 teaspoon elaichi/cardamom powder
  • Charoli slivered almonds and pistachios to garnish

Method
 

  1. Take a heavy bottom pan.
  2. Add the milk to the pan and place it on flame.
  3. Bring it to boil, reduce the flame and keep stirring till reduced to half.
  4. Add the saffron and sugar to the boiling milk.
  5. Cook for 5-7 minutes more.
  6. Add the citric acid mix gradually to the boiling milk mix. The citric acid will curdle the milk slightly. This may require half or entire quantity of citric acid mix.
  7. Now, add the corn flour mix to the curdled mix.
  8. Continue to cook, stirring all along until the mixture becomes thick and resembles khoya.
  9. Turn off the flame, add the cardamom powder and mix well.
  10. Allow the mix to cool.
  11. Shape in to 18 small peda.
  12. Decorate with charoli, almond and pistachio slivers