Today is the last day of week long Blogging Marathon#11. I will finish this week’s Bihari Specials with a sweet note. Kesaria peda is a sweet made for festivals and celebrations. Though the recipe sounds easy, it was bit hard to get the correct consistency. I refrigerated the mixture and shaped it into pedas. It was very delicious and Sruti loved it a lot. When fresh the peda is some what elastic. But after sitting overnight, it becomes the perfect peda.
Mawa / Unsweetened Khova-250gm
1. Add sugar to mawa and place the pan on medium heat.
2. Sugar melts and the mixture becomes thin.
3. Keep on stirring the mixture until it leaves the sides. Do not leave the pan because this burns easily.
4. Add the saffron threads and switch off stove.
5. When cool the mixture will thicken.
6. Knead it well. Divide it into equal sized balls.
7. Place a small piece of almond in the middle and make designs with a tooth pick.
P.S: If the mixture didn’t thicken into dough consistency, reheat the mixture and stir for 2 more minutes.
|Mix sugar with mawa|
|After heating the mixture will become thinner|
|Stir until the mixture leaves the pan|
|You should be able to knead the mixture when cool|
|Make small balls and place a piece of almond in the centre|
|Design using a toothpick|