Ingredients:

• 500g – khoya
• 300g – Sugar
• 1/2 tsp – Cardamom powder
• 150g – semisweet cooking chocolate
• 1 tsp – Butter
• Some toothpicks
• Cookie mould

Method:

1. Grate khoya and powder the sugar. Mix together in a skillet and heat on low flame, stirring continuously.
2. Cook till the mixture thickens. It should form a very soft lump.
3. Cool for 10 minutes.
4. Add cardamom powder and mix well.
5. Take a small fistful of mixture. Form a ball. Press into the cookie mould.
6. Turn out carefully.
7. Repeat for remaining mixture.
8. Chop or grate chocolate, and place it in a small pan.
9. Place pan over the top of another pan in which there is some water.
10. Put both to heat, so that the water simmers and slowly melts the chocolate.
11. Stir in a blob of butter till a smooth thick paste is formed.
12. Poke each peda into a toothpick, and dip peda halfway into chocolate.
13. Turn and allow to dry over a sheet of butter paper.
14. Repeat for rest of the pedas.
15. When cool and dry, store in airtight containers.

Recipe courtesy of Saroj Kering