Peda

: A Traditional and Delicious Indian Sweet

• First, remove the outer layer of the cardamom pods, then crush the seeds.
• In a pan, melt the sugar over medium heat until the water evaporates, creating khaand or tagar. Once melted, remove from heat and mix thoroughly. Then, grind the sugar into a fine powder.

To prepare the Khoya (dried evaporated milk solids), begin by adding 200 ml of milk to a kadhai and bring it to a boil over high heat. Let it reduce to half its original volume. Then, reduce the flame to medium and continue boiling until the milk reduces to about 30%. Be sure to scrape the sides of the kadhai to prevent sticking. Once most of the water has evaporated, add 1 teaspoon of desi ghee and cover the kadhai. Let it cook for 15 minutes.

• After 15 minutes, transfer the khoya to a pan and cook on low flame for 15 minutes. The khoya will turn golden brown. Then, add 1 teaspoon of desi ghee and cover the pan for another 15 minutes.
• Add the prepared khaand and elaichi to the khoya mixture. Combine well so that the ingredients are properly melded.

• Use a measuring spoon and take an equal amount of khoya. Shape it into pedas.
• Cover the shaped pedas with the khaand or tagar. Serve.