Pedas are a must-have mithai during Diwali. We decided to infuse Filter Coffee with the milk solids to take an already delicious Peda to the next level. Our recipe makes Peda crafting a breeze and we promise to have you hooked.
Serves- 12 Pedas (18gm each)
Ingredients
- 1 Liter of Full Fat Milk
- 80gm of Jaggery powder
- 75ml of brewed Decoction of Indian Chicory coffee
- 2-3 Strands of Saffron
- 1 /4 tsp Cardamom powder
- Almond and Pista sliced for garnish.
Method
- Take a wide mouth pan with a heavy bottom, that can hold upto 3 liters of milk.
- Begin by boiling the milk and as it boils, reduce the gas to medium flame and keep stirring the milk until the volume reduces to 1/4 of the initial volume.
- Add the Kaapi decoction and keep stirring until the mixture thickens and all the water is evaporated. Once the mixture appears grainy, add the jaggery and keep stirring until the it has blended in.
- Add cardamom and stir it until the entire mixture appears glossy and pliable.
- Once the mixture has lost the glossy appearance turn off the flame, transfer it into a bowl and let it cool.
- Mould the mixture by hand to soften the grain to form a soft dough.
- Use a semi sphere spoon or any mould of your choice for shaping the Pedas.
- Place the sliced almond and pista in the mould and press the milk dough into it to form the Peda.