I know how dreadful the thought of preparing Indian sweets or desserts can get; given the fact that most of them are not easy to cook and not a child’s play. But hey, isn’t this place called ‘fornewcooks’!!! 🙂
With the festivities in the air and Diwali not too far, I have come up with this all-time-favorite milk/mawa/khoya sweets which are astonishingly simple to prepare and in less than 30 minutes. I believe, if I can cook so can you and so can anybody! 🙂
Cooking Time: 25 minutes
Milk powder: 100 gms
Sugar powder/ Confectioner’s sugar: 40 gms
Cream: 1/2 cup
Pistachios: 10-12 chopped
Cardamom powder: 2 tsp
Edible Yellow food color : 2-3 drops or as required
Ghee/ Unsalted Butter: 2 Tbsp
- In a wok or kadhai, heat ghee. As soon as it melts, add cream.
2. Mix well so that the two get incorporated. Add milk when ghee and cream are completely mixed. So far, the flame has to be low.
3. After adding milk, turn up the flame to high so that the milk comes to a boil quickly. Keep stirring the milk for a minute at this point.
4. After a minute, add the milk powder to the boiling milk and stirring constantly.
5. You should see a gooey paste which gradually thickens. Keep stirring at low flame for about 3-4 minutes and you will find a nice mawa-like texture shaping up.
6. When the consistency of the mixture is like mawa (or when it has thickened like consistency of a soft peda), take it off the flame and place in another plate to cool it down.
7. Spread it out to cool it sooner and add cardamom powder.
8. After it cools down substantially, add powdered sugar and the yellow food color. You may also add saffron or Kesar milk if you like. Mix well.
9. Form small roundels from this mixture and gently press a piece of chopped pista over it. You may give it any other shape of your choice.
10. My super-easy mawa peda or malai pedas are ready to be relished!