Malai Peda

Ingredients

• 1 litre full fat milk
• a few saffron strands
• 1/2 cup sugar
• 2 pinches citric acid
• 4 teaspoons milk
• 1 level teaspoon cornflour
• 1/4 teaspoon cardamom (elaichi) powder
• For the garnish
• a few chopped almonds
• a few chopped pistachios

Preparation

• 1. Boil the milk in a heavy bottomed pan, stirring throughout, until it reduces to half.

• 2. Warm the saffron in a small vessel, add 2 teaspoons of milk and rub until the saffron dissolves. Add to the boiling milk.

• 3. Add the sugar and cook for a further 4 to 5 minutes.

• 4. Mix the citric acid in 3 teaspoons of water. Add this mixture very gradually to the boiling milk until it curdles slightly. This may require anything from half to the entire quantity of the citric acid mixture.

• 5. Mix the cornflour in the balance 2 teaspoons of milk and add to the boiling milk.

• 6. Continue stirring till the mixture becomes thick and resembles khoya.

• 7. Add the cardamom powder and mix well. Allow to cool.

• 8. Shape into 18 small balls.

• 9. Place in paper cups, decorate with chopped almonds and pistachios and serve.