PERDA/PENDA

PERDA/PENDA

PERDA/OR PENDA

These are a fudge-like confection that  melt in the mouth. Perfect for festivities. There are many variations out there with different methods but this method is the easiest and they turn out really good. So here's what you'll need. 

INGREDIENTS 

2 Cups Milk Powder 

1 Can of Condensed Milk (14 oz)

1/2 Cup Butter 

1 Teaspoon Cardamom Powder 

Few Drops of Yellow Food Colour (Entirely Optional) 

DIRECTIONS 

1) Place a heavy based pan on heat. The best is a non-stick pan. 

2) Add the butter and condensed milk. As soon as butter starts melting, add the milk powder and Cardamom powder

3) Keep stirring continuously until the mixture starts to form a ball and leaves the sides of the pan. Make sure there are no lumps. But do not let it get into a stiff ball. It has to be a little soft in texture - Otherwise  the perda will crack while shaping. Add food colour if 

using. Add it before mixture starts to leave sides of pan. 

4) Let it get cool enough to be able to handle. But it should still be mildly  hot.

5) Smear some Ghee on your palms and take small portions and roll into little balls. 

6) Place on waxed paper. Press over each with a cookie mould plate to give an imprint. This has to be done while they are still warm. Garnish with nuts of your choice. Almonds, pistachios or cashew. 

RECIPE NO.2 

Ingredients

4 1/2 cups full-fat milk
a few saffron (kesar) strands (Add few drops of Yellow Food Colour if you don't have saffron)
2 tsp warm milk
1/2 cup sugar
1 tbsp cornflour
1 tbsp milk
2 pinches citric acid 
1/4 tsp cardamom powder

For Garnish
1 tbsp finely chopped pistachios
1 tbsp finely chopped almonds 

DIRECTIONS 

1. Boil the milk in a deep non-stick pan on a high flame, while stirring twice in between 
   
2. Reduce the flame to medium and cook for 15 minutes or till the milk reduces to half its quantity, while stirring occasionally and scraping down the sides of the pan. 
3. Meanwhile, combine the saffron and warm milk in a small bowl, mix well and keep aside. 
4. Add the sugar and saffron-milk mixture, mix well and cook on a medium flame for another 4 to 5 minutes, while stirring occasionally and scraping the sides of the pan.
5. Combine the cornflour and the milk in a small bowl and mix well till the cornflour dissolves completely. Set aside.
6. Combine the citric acid and 1 tbsp of water in a small bowl and mix well. Set aside
7.  Add the cornflour-milk mixture and citric acid mixture to the boiling milk, mix well and cook on a medium flame for another 4 to 5 minutes or till the mixture resembles mava (khoya), while stirring continuously and scrapping the sides of the pan.
8. Transfer it to a plate, spread with the help of a flat spatula and set  aside to cool for 30 minutes. 
9. Add the cardamom powder and mix well.
10. Divide the mixture into 16 equal portions and shape each portion in between your palms into a flat round. Garnish each perda with pistachio and almond and press it gently. Serve immediately or store in refrigerator in an airtight container. 

RECIPE NO.3

1 Cup Milk Powder 

1/2 Cup Condensed Milk 

4 Tablespoons Milk in which have been soaked a few strands of saffron 

1/4 Teaspoon Cardamom Powder (Optional)

Butter or Ghee - 20g

Some sliced or chopped nuts for Garnishing 

DIRECTIONS 

Place a heavy based pan (best is non stick pan) on heat and melt the butter/Ghee. 

As soon as it melts add the milk powder. Stir to combine well then add the Condensed Milk. Keep stirring continuously until mixture forms a ball. 

Add the saffron milk. Mixture will thin out again. Keep stirring and within a few minutes it'll leave the sides of the pan and form a ball again. Add the Cardamom powder if using and stir to combine well. Remove to a platter to cool. 

Grease your palms with Ghee or butter. While still warm - break off portions and form into balls. Flatten to give perda shape. Garnish with nuts of your choice.