Ingredients:

• 1/2 kg – soft white khoya
• 2.5 cups – (approx. 300gs) Sugar powdered
• 1/2 tsp – Cardamom powder
• For mixture:
• 2 tbsp – gulkand
• For garnishing:
• 8 -10 – Almonds thinly slivered
• 5 – 7 – green Cardamoms

Method:

1. Warm gulkand in a heavy pan.
2. Heat on low flame, stirring gently.
3. It will melt a little, then stiffen to a soft lump.
4. Take off fire, cool a little.
5. Grate khoya with a steel (not iron) grater.
6. Add powdered sugar and mix well.
7. Put mixture in a large heavy or non-stick pan.
8. Heat first on high for few minutes.
9. Then on slow till done.
10. Make sure to stir continuously, while on heat.
11. When mixture thick and gooey, add cardamom.
12. Mix well, and take off fire.
13. Allow to cool, gently turning occasionally.
14. Take a small portion of pedha mixture, flatten on palm.
15. Place a portion of gulkand mixture in centre.
16. Roll gently so that gulkand gets covered by pedha mixture.
17. Decorate with slivers of almonds and granules of cardamom.
18. Cool completely, before serving or storing in airtight container.

Recipe courtesy of Saroj Kering