These Pendas are made in a Microwave.
Prep and Cooking Time: 30 min.
Ingredients:
700 grams Milk Powder
1 cup Sugar
1 cup Milk
150ml Double Cream
½ tbsp Ghee (Clarified Butter)
1½ tsp Cardamom Powder
2 Pinches of Saffron Strands (Kēsara)
3 tbsp Flaked Almonds and Pistachio
Method:
Add the milk powder, sugar, milk, and double cream to a larger bowl with a glass lid that can be heated in a microwave.
Mix well and cover with a lid, then microwave on high power for 3 minutes.
Take it out and mix well, put it back and do the same 4-6 times every 3 minutes, but keep an eye as the mixture will boil and rise, so you may need to open the microwave door for it to go down.
Add the cardamom and saffron when you put it the third time, mix well and do the same every 3 minutes until it goes light golden.
To see when it's ready, take ¼ tsp of the mixture, let it cool for a minute and roll it in your hand to know that it does not stick in your hand.
Add the ghee and mix well. Cool the mixture for 3-4 minutes, then make the pendas.
Hold a small penda mould in a skinny plastic bag from the inside. Then, put some almond and pistachio flakes on the mould, add a tablespoon of the mixture, and press it down hard with your pam to make the shape.
Then, press the mould on the plate to realise the penda by pulling the bag slowly, letting it cool down, and storing it in an airtight tin. Please keep it in the refrigerator; it will last for three weeks.
NB:
These pendas are made with 1000 volts of microwave power.
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