Peda or penda as they say in Gujarati is one of my favorite sweets. Memories go way back when it comes to these... the best ones I remember are from my native place Rajkot, there was milky white doodh pedas and kesar pedas. During Navratri there would be mava peda another favorite. I like kesar and mava ones so here was an attempt to make them. These are also the best way to celebrate, whether it is SSC and HSC results or wedding announcements. My parents distributed a lot of pedas when my marriage was announced and so this dish goes to Priya's JFI - Wedding Feasts, an event started by Indira. You can see a portion of my actual wedding invitation in the picture above. This dish also goes to Priya's Cooking with Seeds - Cardamom. At Ramya's blog, I found a microwave recipe and I used that as a basis. This portion makes about 8-10 pedas depending upon how much tasting you do in between.
1 cup milk powder
1/2 cup condensed milk
8-10 kesar strands (saffron)
1 teaspoon milk
1 1/2 teaspoons ghee
1/4 teaspoon cardamom powder
Few pieces of pistachios
Heat the ghee in a large microwaveable bowl. When it is melted, add the condensed milk and milk powder and heat for 2 minutes, stirring after every minute. Heat the milk in a separate bowl and add the saffron and cardamom. Add to the condensed milk/milk powder mixture and heat for another 2 minutes, stirring after every minute. It will bubble similar to boiled milk and also thicken. If you like milk pedas stop here. As I like a mava like flavor, I cooked it for an additional minute, it also gives it a slightly darker color.
Cool and when you can handle it, roll into small 3/4 inch balls and flatten them with a depression in the middle. Chop the pistachios and place in the depression. Place them in mini-muffin wrappers and serve. They can be stored in the fridge for upto a week.
** If you dont want to microwave them, you can cook them on stove top till the mixture bubbles and thickens, stirring constantly.