Peda

Method

1. 1 Sauté the mawa in a pan with ghee butter over low heat for 12 minutes until fragrant and lightly golden brown.
2. 2 Soak saffron in warm milk and then mix it into mawa.
3. 3 Turn off the heat before adding the powdered sugar; adding it while the heat is still on will cause it to melt and make the candy mixture too runny.
4. 4 Mix in the cardamom and let the candy mixture cool for 1 hour to firm up.
5. 5 Roll the member into shape, then flatten it and use your fingertip to press a dent in the middle.
6. 6 Place a pistachio in the hollow and let it dry for 30 minutes before packing the box.

With an appliance

• Air fryer 56 min

  Replace step 1: Spread the ghee mixture in a small tray, heat in a steamer at 160 degrees for 8 minutes, stirring at minutes 3 and 6; reduce to about 4 minutes. The mixture will be evenly golden brown without needing to constantly stir and will not burn at the edges of the pan. Step 3: Allow the mixture to cool down before adding the powdered sugar to prevent the candy from becoming runny.