Malai Peda
Malai Peda Recipe
Ingredients
1 litre low fat milk
a few saffron strands
¼ teaspoon citric acid
2 level teaspoons cornflour
½ teaspoon cardamom (elaichi) powder
4 sachets sugar substitute
For Garnishing
1 teaspoon pistachios, chopped (optional) or a few saffron strands
Method
Keep 4 teaspoons of milk aside and boil the remaining milk in a
heavy bottomed pan,
stirring throughout, until it reduces to half.
Warm the saffron in a small vessel, add 4 teaspoons of milk and
rub until the saffron
dissolves. Add to the boiling milk.
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.
Mix the cornflour in the balance 4 teaspoons of milk and add to
the boiling mixture.
Continue stirring till the mixture becomes thick and resembles khoya.
Add the cardamom
powder and mix well. Allow to cool. Add the sugar substitute and
mix well.
Shape into 7 small balls and serve, garnished saffron or pistachio.
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