Kandi Pedha – An Indian Sweet
Pedha is a traditional sweet dish of India. It is basically prepared with milk, sugar and then flavoured with cardamom, saffron or dry fruits. ‘Kandi Pedha‘ are popular in Satara city in Maharashtra, India and sometimes also known as ‘Satara Kandi Pedha‘.
Ingredients
- 2 litre full fat milk
- 1/3 cup sugar
- 2 tsp cardamom powder
Instructions
- Pout the milk into thick bottom pan. Switch on the medium heat and allow milk to boil.
- Once milk starts boiling, keep stirring to ensure it won’t sticks to the bottom of pan. We need to keep boiling this milk until liquid completely evaporates to solid form.
- Keep stirring patiently and do not allow it to spill outside or stick to bottom of the pan. Also, boil it on medium-low heat else it might burn due to high temperature.
- As milk starts to solidify, quantity will reduce and it changes colour from white to light brown.
- When milk is almost solidified to soft dough, add sugar into it. Mix everything together.
- Once sugar is added, it starts melting and softens the solidified milk dough.
- Continue further heating on medium-low heat until it solidified again.
- Finally, add cardamom powder and gently mix with the dough. Switch off the heat and let the dough cool down.
- Once dough is completely cooled down, gently knead it for soft, even texture.
- Roll it into small balls to make pedha . If you have any mould you can shape it or use pedha stamping moulds.
- Optionally, garnish with pistachio
Notes
- Use either cow or buffalo milk both will give good results with slight change in colour.
- Boil the milk over medium-low heat while stirring continuously.
- Keep scrapping the sides of pan.
- Do not allow milk to spill or stick to bottom of the pan.
- It took me almost 3 hours to solidify 2 litres of full fat cow milk.
- In case, you are short on time, try these pedha with readymade khoya or mawa if it's available to you. But it might differ in taste, depending on quality of khoya.