Dessert, Festival, Indian

Pedhas Recipe


500 gms. khoya (mawa)
300 gms. sugar
3 drops colour as required
8 to 10 pistas sliced
1/2 tsp. cardamom powder
cookie mould


Grate khoya . Powder sugar . Mix together in a skillet .
Heat on low flame , stiring continously .
Cook till mixture thickens .
It should form a very soft lump .
Cool for 10 minutes . Add cardamom powder & colour .
Mix well . Take a small fistful of mixture .
Form a ball . Press into the cookie mould .
Turn out carefully .
Press 2-3 slices of pista on the centre .
Repeat for remaining mixture .

Note on khoya.
Khoya is available in most Indian sweetmeat stores anywhere.
Making at home consumes time but isn’t that difficult.
Boil milk on high flame in a large heavy saucepan till water evaporates , leaving a soft lump.
Stir frequently while cooking. OR Substitute with 1 tin (400 gms.) condensed milk and 1 cup milk. Lessen sugar by 1/2. Boil till a soft lump is formed. Stir continuously while cooking.

Serves: 36 pieces
Time required: 1/2 hr.
Shelf Life: 15 days (refrigerated)