•1/2cup milk powder or khoya powder •1/2 cup milk •3/4 cup sugar •3 tablespoon unsalted butter •1/4 teaspoon cardamom powder •1 tablespoon sliced pistachios for garnishing
Method:
Heat the frying pan on medium. Add butter and let it melt.
Add milk & boil for 3-4 min.
Add khoya or milk powder & mix it well.
Cook mixture on medium heat stirring continuously until mixture starts leaving the sides of the frying pan and becomes like dough. This should take about 10-12 minutes.
Transfer this mixture into a bowl and let it cool off until just lukewarm.
Mix the sugar and cardamom powder into the mixture and knead it for about a minute until become soft dough.
Divide the mix into about equal parts and roll them into round balls. Lightly press it down.
Put few pieces of sliced pistachios on every peda.
This is one of the recipe that I have learnt from my Mother-in-law. Which is her specialty.
Ingredients:
1/2 cup surti papdi, stringed, whole
1 raw banana chunks unpeeled
1/2 cup yam chunks (kand) peeled (optional)
1/2 cup sweet potato chunks
4 small brinjals - slit into four
4-5 green chillies crushed
1 tsp. ginger grated
1 tbsp coriander leaves finely chopped
1 tsp wheat flour
4 tbsp oil
1/4 tsp asafoetida
1/2 tsp turmeric powder
1/2 tsp dhana jeera powder
1/2 tsp garam masala
1 tsp ajwain
1 tsp mustard seeds
salt to taste
1/2 tbsp. jaggery
lemon to taste
For Muthiya
1Cup methi leaves finely chopped
1/2 cup gram flour (besan)
1 tsp. red chilli powder
salt to taste
1 tbsp. oil
Method: • Wash, take off the skin and dice potatoes, yam and raw bananas. • Wash brinjals and slit them into four without cutting the stem. • Make a paste of green chillies and ginger and mix cut coriander. • Mix all the muthiya ingredients except oil and prepare firm dough. • Divide into small portions and shape each into one-inch long half-inch thick rolls. • Deep fry in hot oil remove and keep aside. • String beans and cut into one-inch long pieces. • Heat up oil in a thick-bottomed kadai, mix in asafoetida and mustard seeds, ajwain. • When mustard seeds crackle mix in ground masala and broad beans. • Put the rest of the vegetables in layers one on top of the other. • Sprinkle salt, dhana-jeera powder, garam masala and turmeric powder. • Stir fry for five minutes on high flame heat. • Pour out one cup of water & sprinkle wheat flour, cover and simmer (boil slowly at low temperature) on a very low heat up for 10-15 minutes. • Mix in fried muthiyas and jaggery & again simmer (boil slowly at low temperature) for 15 minutes. • Stir the vegetables occasionally. • Serve hot decorated with scraped coconut
