Ingredients and Method to make 2 minute almond pedha
1/2 cup almonds
1 1/4 cup instant non fat dry milk (fine milk powder)(I used carnation milk powder) (see notes)
4 to 5 cardamom seeds powdered fine
1/2 cup sweetened condensed milk
3 tbsp plain milk
2 pinches of good quality saffron (optional)
3 to 4 tsp of clarified butter (ghee/nei) (optional)
Powder 1/2 cup almonds along with skin to a fine powder in a spice grinder using pulse feature on blender. Try not to over grind as the nut butter will cause the almond powder to start clumping together.
In a shallow microwave safe dish, mix together almond powder/ almond meal, non fat dry milk, cardamom seeds powder, saffron (if using) and mix well.
Add sweetened condensed milk, milk and clarified butter (if using) to this and mix well. This will cause a kind of lumpy mixture.
Place the shallow dish in the microwave and heat on high for 1 + 1 minute, stirring frequently or until the mixture can be rolled between your fingers. Cool slightly and shape into round balls and flatten slightly to form the typical pedha shape.
Cool thoroughly and place in an airtight container and use within a couple of days of making it, or refrigerate and use within 4 days or so for freshest taste.
The copyright of this content belongs to Veginspirations.com
Yield approximately 14 to 15 pedhas
Notes
Since microwave strengths will vary,cooking times can also vary, so it may take you longer or shorter so keep an eye on this when it is getting done. My microwave strength is 1000 watts, so if yours is more powerful you will need to microwave it for lesser time and if yours has less strength it will take a little more time.
Also since I used a shallow dish, my cooking time was faster, if you use a deeper dish it may take you a bit longer
If the milk powder you have has a very thick granular texture, give it a turn in the blender/ mixer to grind it to a fine powder
1/2 cup almonds
1 1/4 cup instant non fat dry milk (fine milk powder)(I used carnation milk powder) (see notes)
4 to 5 cardamom seeds powdered fine
1/2 cup sweetened condensed milk
3 tbsp plain milk
2 pinches of good quality saffron (optional)
3 to 4 tsp of clarified butter (ghee/nei) (optional)
Powder 1/2 cup almonds along with skin to a fine powder in a spice grinder using pulse feature on blender. Try not to over grind as the nut butter will cause the almond powder to start clumping together.
In a shallow microwave safe dish, mix together almond powder/ almond meal, non fat dry milk, cardamom seeds powder, saffron (if using) and mix well.
Add sweetened condensed milk, milk and clarified butter (if using) to this and mix well. This will cause a kind of lumpy mixture.
Place the shallow dish in the microwave and heat on high for 1 + 1 minute, stirring frequently or until the mixture can be rolled between your fingers. Cool slightly and shape into round balls and flatten slightly to form the typical pedha shape.
Cool thoroughly and place in an airtight container and use within a couple of days of making it, or refrigerate and use within 4 days or so for freshest taste.
The copyright of this content belongs to Veginspirations.com
Yield approximately 14 to 15 pedhas
Notes
Since microwave strengths will vary,cooking times can also vary, so it may take you longer or shorter so keep an eye on this when it is getting done. My microwave strength is 1000 watts, so if yours is more powerful you will need to microwave it for lesser time and if yours has less strength it will take a little more time.
Also since I used a shallow dish, my cooking time was faster, if you use a deeper dish it may take you a bit longer
If the milk powder you have has a very thick granular texture, give it a turn in the blender/ mixer to grind it to a fine powder
