As we are rolling in to Festival month that is October, kind of anxiety, keenness and longing wraps me up. Like all the wonderful bloggers around, my anxiety is towards making some easy, fool-proof sweets and snacks. And surprisingly this year I am starting with most easiest sweets among all. That is Khoya peda. Things I love about this recipe is, it needs only two primary ingredients. I believe its a glorious way of satisfying your sweet addiction with pretty minimal effort. You know, I am all about good food / minimal effort combo. (Remember milk peda?)
How are you guys feeling right now about your Diwali celebration? Perhaps, I might me asking this question quite early. Because you are still in the mood of Dasara and winding it up today, the last day. Isn’t it? As a blogger I need to do things lot early than you guys think so that I can present them to you ON time. In addition, I can see you guys bookmarking, scribbling the recipes for upcoming festival. So I am making your work lot easier this year through videos. Stay tuned.
Watch the video:
Khoya peda primarily has khoya and sugar. In case, if you need you can use little milk. Suppose you keep your khoya in refrigerator, bring it out. Let it cool down to room temperature. Crumble it down along with sugar. When you cook this mixture in medium flame, it passes through three stages. Like liquid state to thick to color change. It’s quite crucial to switch off when khoya changes color. Off the flame, you can check whether you can shape like a ball or not.
As the mixture cools down, it hardens. So if you feel it’s tough to shape them in to peda, add little milk. And making these brown beauties would be cake walk. Make them, store them for more than a week and you would never know when they are cleared off.