Preparation time: 15 minutes
Cooking time: 30 minutes
500g Soft white milk fudge (khoya)
300gms sugar powdered
½tsp cardamom powder
1tsp cardamom seeds semi crushed
1tbsp slivered or crushed pistachios
A few strands of saffron
1tbsp warm milk
2 drops saffron color (optional)
Soak the saffron in warm milk.
Crumble the milk fudge. If very hard, grate the fudge. Add powdered sugar and mix well.
Put mixture in a large heavy or nonstick pan. Heat on medium high for few minutes. Reduce the flame and cook till soft and gooey.
Make sure to stir continuously, while on heat. When mixture is thick and gooey, add cardamom and saffron. Add the color if desired.
Mix well, and take off fire. Allow to cool, gently turning occasionally.
Use cookie molds, or shape pedas with palms into patty rounds. Mix pistachios and cardamom seeds and press a bit on top of each.
If using molds, first sprinkle some at bottom. Take some mixture and press into mold. When set well, invert and carefully, unmold.