There is nothing fancy about these sweets, just good old Indian sweets with desi ghee (clarified butter) and jaggery. Pedas made with milk and jaggery are an attempt to recreate an old memory. These sweets are served alongside tea in almost every sweet shop on highways back in Assam. It was more like a sugar rush for the exhausted drivers on the way.
A little effort is needed while shaping these sweets, and if you are new (like me), chances of slight burns (on the palm) are expected. Cooking these is easy and requires just a few ingredients. I used powdered jaggery for the gorgeous color and taste. Clarified butter brings everything together and helps to hold shape. Store in an airtight container in a refrigerator for up to 3-4 days.
Indian sweets are an integral part of any festival. I hope you do enjoy making these pedas as much as I did.
Preparation time: 5 minutes
Cooking time: 20 minutes
- Milk 200ml
- Jaggery powder(or grated) 50 gms
- Milk Powder 135 gms
- Clarified butter or ghee 2 heaped tbsp (approx 180 ml melted)
- Pistachios (sliced) 1 tsp
- Saffron few strands or few dried rose petals
- Bring the milk to a boil and add the jaggery.
- Once the jaggery dissolves, reduce heat and add the milk powder. Mix well till well combined.
- Pour the ghee from the sides and mix with a spatula at low heat.
- The mixture comes together as a lump with shiny and smooth edges. It is soft and easy to handle.
- The next steps are crucial. You have to place the mixture on a warm plate and roll the pedas with greased hands.
- Garnish with slices of pistachios and saffron strands
TIP: if the pedas start to crack, add a little milk and heat the mixture gently till well combined. Then follow the rest of the steps again