Ingredients and Method to make Mawa Pedha
1 heaped cup Mawa ( I made mawa as per this recipe)
1/2 cup sugar (see notes)
1/2 tsp cardamom seed powder (elaichi/ ellakai)
a generous pinch of saffron in 1 tsp warm milk
a few slivers of pistachio/ almond to top the pedhas (optional)
Cool prepared mawa to room temperature. In 1 tsp of warm milk add saffron and allow to sit for a few minutes.
In a large bowl, mix together cooled mawa, sugar, cardamom powder and saffron in milk. Shape into pedhas, top with slivers of pistachios or almond if using and store in an airtight container.
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It doesn't require refrigeration if it is consumed within a day or two, any longer and I would suggest it be refrigerated. It never lasts that long anyway :-)
Notes:
My version of pedha is mildly sweet, for those of you who like your sweets very sweet, you may need to increase the quantity of sugar.
Also since in the US, regular cane sugar is very fine it can be used just as it is in this recipe, but in other places, if your sugar is not very fine, you may want to use powdered sugar in this recipe
Suggested Variation
For an even quicker pedha, use a few spoons of kesar pista milk powder instead of saffron and continue with the rest of the recipe as above.
1 heaped cup Mawa ( I made mawa as per this recipe)
1/2 cup sugar (see notes)
1/2 tsp cardamom seed powder (elaichi/ ellakai)
a generous pinch of saffron in 1 tsp warm milk
a few slivers of pistachio/ almond to top the pedhas (optional)
Cool prepared mawa to room temperature. In 1 tsp of warm milk add saffron and allow to sit for a few minutes.
In a large bowl, mix together cooled mawa, sugar, cardamom powder and saffron in milk. Shape into pedhas, top with slivers of pistachios or almond if using and store in an airtight container.
The copyright of this content belongs to Veginspirations.com
It doesn't require refrigeration if it is consumed within a day or two, any longer and I would suggest it be refrigerated. It never lasts that long anyway :-)
Notes:
My version of pedha is mildly sweet, for those of you who like your sweets very sweet, you may need to increase the quantity of sugar.
Also since in the US, regular cane sugar is very fine it can be used just as it is in this recipe, but in other places, if your sugar is not very fine, you may want to use powdered sugar in this recipe
Suggested Variation
For an even quicker pedha, use a few spoons of kesar pista milk powder instead of saffron and continue with the rest of the recipe as above.
