The Sensitive Kitchen

Friday, October 24, 2008

Easy Pedas

Another Diwali sweet, our household's favorite, pronounced PAY-dahs.

1 stick butter
14-oz can sweetened condensed milk
1 1/2 cups instant powdered milk
Optional flavoring (choose one): 1/8 teaspoon powdered saffron or 1/4 teaspoon powdered cardamom seeds

2-quart stainless steel saucepan
Heatproof spatula
Silpat or silicone nonstick baking mat (optional) or waxed paper
Plastic spool of thread with paper on one side removed to reveal pattern

Melt the butter in a 2-quart saucepan. Add sweetened condensed milk; stir with a heatproof spatula until mixture bubbles. Add powdered milk, stirring in. Cook over medium-low heat for 3-4 minutes. You will see the mixture begin to thicken and pull away from the sides of the pan.

When mixture is ready, stir in optional flavorings, if using. Remove to Silpat (optional, but helps speed cooling) or set aside until cool enough to handle. Roll into small balls a little smaller than a walnut and set on Silpat or waxed paper. Press down with decorative end of spool to imprint peda with pattern.

Makes 30 pedas. Store any leftovers, refrigerated, between layers of waxed paper in an airtight container.

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