Indian
Indian - Desserts and Sweets
Mathura Peda (Variation 2)
Chef's Menu Description
A time-honoured Indian confectionery hand-crafted with reduced milk, fragrant green cardamom, saffron, and toasted pistachio nuts.
Ingredients
- • 1 cup pistachios, blanched and peeled
- • 3/4 cup khoya (mawa), grated
- • 1/2 cup sugar
- • 2 tbsp ghee
- • 1/4 tsp green cardamom powder
- • 2 tbsp whole milk
Preparation Steps
1
Phase 1
Grind the blanched pistachios into a coarse, sandy powder, taking care not to turn them into a paste.
2
Phase 2
Cook the sugar with 1/4 cup water until it reaches a one-string consistency.
3
Phase 3
Lower the heat and stir in the khoya, pistachio powder, ghee, and milk.
4
Phase 4
Cook, stirring, until the mixture thickens and starts leaving the sides of the pan.
5
Phase 5
Spread onto a greased tray, level the surface, and top with a few sliced pistachios.
6
Phase 6
Cool completely, then cut into neat squares of pista barfi and store in an airtight tin.