Pistachio Peda, Indian Sweets

For those of you who just think of curry when you think Indian, there is so much more you are missing out on. Pistachio peda are round creamy Indian sweets, they are firm but soft and have a smooth texture that melts in your mouth. Pistachio peda is a very rich and deliciously sweet. If you like fudge and want to try something new this is a great recipe, peda and fudge are similar in texture, flavour, and both are very sweet and creamy, perfect for anyone with a sweet tooth.

Despite the similarities to fudge, peda and most Indian sweets have a very distinct unique flavour that is hard to describe but is very delicious. Cardamom is often used in Indian sweets and is very fragrant, while milk makes it smooth but sometimes slightly sour, a bit like cheese cake; this is because the milk is made into khoya first.  

Peda is easy to make and the ingredients easy to find. If you think khoya sounds like a weird ingredient that you will never find, you are very mistaken, it is made with milk and that is it, simple. Also if you fancy chocolate or peanut butter you can always add a few extra ingredients in to suit your cravings.

Ingredients

• 250g Soft white khoya, can be made at home
• 225g caster sugar
• ¼  tsp cardamom powder
• 1 tbsp crushed pistachios

For the Khoya

• 3 litter milk, produces 200-300g khoya

Method

For the Khoya

1. Bring milk to boil, reduce heat to a simmer keep stirring, milk should become thick, then reduce to a dry lump. Leave to cool.

For Peda

1. Grate the khoya, add the caster sugar and mix well.
2. Pour the mixture in a non-stick pan. Cook high heat for 2 to 3 minutes, then reduce to a low heat and stir constantly, this is a bit like making cameral, simple but you have to keep your eye on it constantly otherwise it may stick to the pan and burn.
3. When mixture is thick and gooey, add cardamom.
4. Allow to cool, occasionally turning.
5. Shape the peda mix into small circles, 3 cm wide by 1 cm thick.
6. Press the crushed pistachios onto the top of the peda.