Sunday, September 28, 2014


Kesari is a common sweet made in South India, usually made with semolina. But these days many variations have come up.. for eg. adding fruit pulps, chocolate etc etc .. This recipe is with vermicelli.
Vermicelli / semiya ... 2 cups
Water .................. 3 cups
Sugar ................. 1 cup
Cardamoms ...... 3-4 split
Salt ... 1 pinch
Kesari colour ..... small pinch (orange food colour)
Nuts .......... for garnishing (I have used blanched almonds )
Ghee ...... 2 tbsps

1. Heat the ghee in a pan and add the split cardamom pods.
2. Now tip in the broken vermicelli and saute until golden brown on medium flame.
3. Now add the water (preferably hot ).
4. When it starts to boil, reduce the flame and let the vermicelli cook.
5. Add the kesari colour and a pinch of salt.
6. When the vermicelli is almost done, stir in the sugar.
7. Continue to cook on low flame until the water from the sugar gets dried up and vermicelli is cooked.
8. You may add the nuts to it if you prefer. I used only for garnishing to make it look presentable.

Recipe adapted from - You Too Can Cook

Thursday, September 25, 2014


Ghee rice is a flavourful rice made with whole spices tempered in desi ghee. This is a perfect dish to serve when you entertain.It goes well with all the shahi curries. Usually this is prepared with short grained rice (Jeera Rice ) or any normal one. You may use Basmati if you like.

Rice ... 1 & 1/2 cups
Onion ... 2 tbsps (optional)
Ginger .... 1 tsp (grated)
Garlic ... 1 tsp (crushed)
Green chillies ... 1-2 (slit)
Salt .. to taste
Ghee / clarified butter .. 2 tbsps

Whole spices :
Cardamoms .. 3-4
Cinnamon stick ... 1 piece
Bay leaves .. 1-2
Cloves .. 2-3
Star anise .. 1-2
Cumin seeds .. 1 tsp

1. Wash the rice and soak it.
2. In a pan heat the ghee and add the whole spices mentioned in the list.
3. When they give out aroma, (take care not to make them black ), add the green chillies and ginger garlic pastes. Stir fry and add onion at this stage. (I did not add it )
4. If you add onions, stir fry until translucent. Now add the rice and saute.
5. Measure the water double the quantity of rice used and make it hot.
6. Add the water and salt. Stir and bring to a boil.
7. Cook on medium and simmer towards the end.(you can pressure cook it if you like.)

Note: You can give a rich look by adding fried cashew nuts.
The recipe is adapted from " You Too Can Cook "

Wednesday, September 24, 2014


A simple chicken snack and everyone's favourite..

Chicken drumsticks ... 3-4  or as needed
Hung curd  or lemon juice ...2 tbsps
Garlic paste .... 1 tbsp
Ginger paste ... 1 tsp
Garam masala .. 1 tsp
Red chilli powder .. 1/2 tsp
Kesari colour .... small pinch (optional)
Gram flour / besan ... 1 tbsp
Salt ..... as needed
Chaat masala .. to sprinkle before serving.
Oil ...  1 tbsp

1. Clean the chicken drumsticks.
2. Marinate them with all the ingredients mentioned in the list except chaat masala. Keep them for few hours.
3. Place them in a baking tray lined with a foil paper.
4. Bake at 250 degrees C for 40 - 45 minutes turning them once.
5. Sprinkle a little chaat masala on them once they are done.
6. Wrap a piece of foil paper on the bone before serving.
7. Serve with onion slices and lemon wedges.

Tuesday, September 23, 2014


This is a very simple fish preparation of Sindhi Cuisine . Garlic is the key ingredient in this recipe which gives the distinct flavour to the curry.  This fish tastes very good with fresh green garlic that we get during winter season. No onion or tomato is added to this curry  I have used Pintado fish ( Brazilian ). You can use any variety of fish available, preferably one with a center bone.

Fish ....  500 gms
Garlic ... 2 tbsps
Turmeric .. 1/4 tsp
Green chillies .. 1-2
Garam masala .. 1 tsp
Coriander powder .. 1 tsp
Coriander leaves .. handful
Salt ... to taste
Wheat flour ... 1 tbsp  ( to thicken the gravy )
Oil ... 3 tbsps

Method :
1. Clean the fish slices. Marinate with a little salt and set aside.
2. In a pan heat oil and add the garlic. Saute until light brown.
3. Add the green chillies and the fish pieces. Let it fry on one side until it changes the colour. Turn the side of the fish pieces now.
4. Add the salt, turmeric powder, coriander powder.
5. Add one cup water and simmer.
6. Now mix the wheat flour in quarter cup of water removing the lumps. Stir it into the gravy carefully.
7. Sprinkle the garam masala and coriander leaves. Simmer for a minute until the gravy thickens.
I have garnished with finely chopped spring onion leaves to give the green garlic effect.

Serve it with Plain rice or phulkas.

Monday, September 22, 2014


Chana masala with coconut .. try it !
A delicious chana preparation with South Indian flavours. 

Chana / chickpeas ...  1 cup
Onion .....    1 
Potato .... 1 large or 2 small
Coconut ... 1/2 cup 
Green chillies ... 1-2
Ginger paste.... 1 tsp
Garlic paste .... 2 tsps
Curry leaves ... few
Coriander leaves .. handful
Cashew nuts ..  few
Cinnamon stick ... 1 piece
Bay leaf ......... 1-2
Cumin seeds ... 1 tbsp
Saunf / aniseeds .. 1 tbsp
Mustard seeds ... 1/2 tsp
Sour curd ... 2-3 tbsps
Coriander powder .. 2 tsps
Turmeric powder ... 1/4 tsp
Salt .. to taste
Oil ... 3 - 4 tbsps

1. Soak the chana overnight. Boil it and set aside. Save the water for the gravy.
2. Boil the potato and cut into cubes.
3. Grind together coconut, cashewnuts, green chillies, ginger, garlic, cumin seeds and saunf adding a little water.
4. In a pan heat oil and add the cinnamon and bay leaf. When you get the aroma of the spices, tip in the finely chopped onion and saute until golden brown.
5. Now add the ground masala paste and saute for a few minutes. 
6. Add the salt, turmeric powder and coriander powder.
7. when The masala paste is cooked tip in the boiled chana and potato chunks. Add one cup water and bring to a boil. Simmer for 5 minutes.
8. Finally stir in the beaten yogurt. Garnish with coriander leaves.

This can be served with practically everything ... rotis / puris / dosas / appams /rice / pulao.

The recipe is adapted from " You Too Can Cook " with some changes to suit my palate.

Sunday, September 21, 2014


Butter roast chicken is a very easy dish with just a few basic ingredients. The best part of this preparation is the buttery gravy left out while cooking this chicken also can be served with rice or rotis..

Boneless chicken .... 250 gms
Onion ... 1
Yogurt ... 3-4 tbsps
Ginger paste .. 1 tsp
Garlic paste ... 2 tsps
Lemon ... 1/2
Red chilli powder .. 1 tsp (you can reduce it to half )
Pepper powder ..... 1/2 tsp
Turmeric powder .. 1/4 tsp
Garam masala ... 1/2 tsp
Kesari colour ... 1 pinch (optional)
Butter .. 6 tbsps  OR  Ghee.. 3 tbsps
Salt ... to taste

1. Wash the chicken. Marinate with curd, a little salt and turmeric.
2. Heat 4 tbsps. of butter or 2 tbsps of ghee in a pressure cooker.
3. Add finely chopped onions and fry until golden brown.
4. Tip in the marinated chicken and stir fry.
5. Add all the spice powders mentioned and check the salt.
6. Now add 1/2 cup water and close the lid. Cook for 5 minutes on low flame after the whistle. (or 4-5 whistles)
7. Open the pressure cooker after it cools down.Pick out the chicken pieces.
8. Heat the remaining butter or ghee in a sauce pan and fry the chicken pieces turning the sides.
9. Squeeze out lemon juice and serve them hot with onion and lemon wedges.
10. The gravy can be served as a side dish with rotis or rice.

Note: You can also cook in a pan but the cooking time will be more ( 10 -12 mins.)

Recipe Source : You Too Can Cook

Saturday, September 20, 2014


Chick peas or chana sundal is South India version of boiled chana snack. It is common street food specially sold in the beaches. Boiled chana is tempered and sauteed with grated coconut. I enjoy this as a light meal for brunch.

Boiled chana ...  2 cups
Grated coconut ... 3-4 tbsps
Onion ...  1 small (finely chopped)
Curry leaves ... few
Dry red chillies ... 1-2
Mustard seeds ... 1 tsp
Asafoetida ... a pinch
Lemon juice ... 1 tbsp
Salt ... to taste
Oil ... 1-2 tbsps

1. Soak the chana overnight and boil them adding salt.
2. Drain and set aside.
3. In a pan add oil and add the mustard seeds, asafoetida, curry leaves and broken red chillies.
4. When they crackle, add the chana and grated coconut and saute.
5. Check for salt and add if needed. Squeeze the lemon juice and stir.
Serve warm or cold.

Recipe adapted from - You Too Can Cook

Friday, September 19, 2014


Pepper chicken has always been my favourite among chicken dishes. This can be served as a side dish or a dry version for snacking. I came across this recipe with the addition of jeera in Divya Pramil's blog, " You Too Can Cook ".   Jeera definitely adds to the flavours. I tried it out and it was super delicious, just the way I like it .. hot and spicy.

Chicken ... 250 gms
Onion .... 1
Black pepper  corns  ... 1 tsp
Cumin seeds ... 1 tsp
Ginger ....... 1 inch piece  (grated)
Garlic ..... i tbsp (crushed )
Cumin powder .. 1 tsp
Turmeric powder .. 1/4 tsp
Red chilli powder .. 1/4 tsp (optional)
Cinnamon stick ... 1 inch piece
Garam masala ... 1/2 tsp
Lemon juice ... 1-2 tbsps
Curry leabes ... few
Coriander leaves ... handful
Salt ... to taste
Oil ... 4-5 tbsps

1. Clean the chicken, wash and marinate with lemon juice, turmeric and salt.
2. Dry roast and grind the pepper corns and cumin seeds separately to a coarse powder.
3. In a pan take oil and add the cinnamon stick and curry leaves.
4. When you get the aroma, tip in the ginger, garlic and sliced onion.
5. Saute until golden brown.
6.. Now add the marinated chicken, salt and saute.
7. Add the spice powders at this stage and mix well.
8. Sprinkle little water and simmer to cook.
9. When it is almost done, add the lemon juice and garnish with coriander leaves.

Note : If you want to serve as a side dish with rotis , you may add a little more onion to get more masala.

Thursday, September 18, 2014


This month in our baking group " We Knead To Bake " we were asked to bake any kind of pizza with a little individual touch. I have always been amazed at the variety of dessert pizzas we get in Brazil. So I thought why not try something like that with Indian flavours. Here is the dessert pizza made with gajar ka halwa, mawa and dates. It turned out to be a hit.The same could be made in small pizza cups too for serving individually in the parties.

For the Pizza dough:
APF / maida ..... 1 and 1/2 cups
Yeast ............ ...  1 tsp
Butter ........... 1 tbsp
Salt ..... 1/8 tsp
Sugar .... 1 tbsp
Water .. 1/4 cup plus milk as needed 

1. Take 1/4 cup warm water and add sugar. Sprinkle yeast on top and place in in a warm place for a few minutes until frothy.
2. Mix salt and butter in the flour and knead adding the frothy yeast and a little milk as needed. (about 3-4 tbsps is what I added )
3. Knead inro a smooth dough and place it in a bowl. Cover it with a foil or cling film and let it rise until double.

Gajar Ka Halwa :
 See the recipe - HERE 
You will require about one cup 

Mawa :
Easy microwave mawa recipe .. see HERE
You will require about half cup

Dates .. 4-5  Cut into thin round slices for garnishing

1. Now roll out the pizza dough and place in in a greased baking tray.
2. Spread the gajar ka halwa on it .
3. Sprinkle the mawa.
4. Garnish with the dates.
5. Bake it in a pre-heated oven at 250 degrees for about 22 - 25 minutes.

Note: The time and temperature may vary a little depending on the size and type of oven used.

  We Knead To Bake - Bake # 21 @ My Diverse Kitchen 

Wednesday, September 17, 2014


Cruncy munchy masala peanuts makes a perfect evening snack and accompaniment for drinks. It is very easy to make and hardly takes any time. You can make these and store in an air tight jar to serve in your parties as a knick-knack...

Peanuts ... 1 cup
Gram flout / besan .. 2 tbsps
Rice flour ............. 1 tbsp
Salt ...... to taste
Red chilli powder .. 1 tsp (add more if you like them spicier)
Cumin powder ..... 1 tsp
Oil ... to fry

1. Spread the peanuts in a plate. Sprinkle a little water over them.
2. Now sprinkle all the mentioned spice powders and salt. Mix with your fingers. If needed prinkle a little more water so that the peanuts get coated with the dry mix.
3. Heat oil in a pan and fry them, first on a medium flame until crunchy.
4. Cool them and store in an air tight jar.

The recipe is adapted from "You Too Can Cook " with changes in the ingredients to suit my taste buds.

Tuesday, September 16, 2014


As greens are very important in our daily menu I few leaves to most of the curries everyday. Even the non vegetarian dishes really taste good with spinach. I tried out prawn curry with spinach and it really tasted very nice.

Prawns .. 500  gms
Onion .. 1
Tomato . 1
Green chillies .. 2-3
Garlic ......  6-7 cloves
Ginger ...... 1 small piece
Coconut ... 1/4 cup (grated)
Spinach .... handful
Turmeric powder .. 1/4 tsp
Coriander powder .. 1 tsp
Garam Masala .... 1/2 tsp
Red chilli powder .. 1/4 tsp
Lemon juice ... 1 tbsp.
Salt ..... to taste
Oil .... 4-5 tbsps

1. Clean and de-vein the prawns, Marinate them with lemon juice, salt and turmeric.
2. Grind together coconut, green chillies, garlic and ginger.
3. Heat oil in a pan and add finely chopped onion. Saute until translucent.
4. Tip in the chopped tomatoes and fry until they are cooked.
5. Now add the marinated prawns and stir fry until the colour of the prawns changes and the water is dried up.
6. Add the chopped spinach leaves and simmer for a minute.
7. Now add the ground masala paste and the spice powders. Add a little salt.
8. Stir fry for a couple of minutes until the masala gets cooked.
9. Add 1 cup of water and simmer for 4-5 minutes.

 Note:Water quantity depends on the consistency of the gravy you like. You may also make it dry if serving with rotis.


Kheerni is a traditional Sindhi kheer made on all the auspecious and festive days in most of the Sindhi homes. Today I given it a little twist by adding thick mango pulp for a change

Milk ....... 1 litre
Sabudana/sago ... 1/2 cup (soak with enough water to cover for 2-3 hours)
Green cardamom... 4-5
Sugar ............... 3/4 or 1 cup (depending on how sweet you want it )
Kesar/saffron ..... 7-8 threads
Salt ........... half a pinch
Ghee ....... 1/4 tsp.
Pistachios & almonds (unsalted)... a few (chopped)
Mango pulp .. 1 cup

1.In a pan boil the milk.(If using full cream milk, add a cup of water)
2. Add in the soaked sabudana, cardamoms (slightly crushed) saffron, half a pinch of salt and 1/4 tsp. ghee.
3. Let it simmer and keep stirring from time to time until the sabudana are cooked and the milk is reduced to half.( It takes approx. 30 minutes)
4. Meanwhile take the mango pulp in a thick bottomed saucepan and cook it by continuously stirring with a spatula until it is reduced to half and is quite thick in consistency.
5. Now mix the sugar well and simmer again for a minute.
6. Switch off the gas and let it cool. Now stir in the mango pulp and mix well.
7.  Garnish with chopped nuts and serve hot or chilled.


Dear Friends,
Happy to announce that Food Mazaa has moved to Dot Com Domain. (
It will now be - Shobha's Food Mazaa
You will be able to access all the recipes with the old links also. When you click on any link you will automatically be directed to the same post on the new page.
Thank you for all your support and encouragement which inspired me to move to my own domain and I hope you shall always continue doing so. Together we shall explore,cook and enjoy  many more dishes in the coming years.

Thank you once again.

Sunday, September 14, 2014


Having lived outside India most of my life in various countries I have learnt to make things from whatever stuff available. In Nigeria there used to be scarcity of many things during the time I was living there. We made use of milk powder to make all the diary products like yogurt, paneer, and  mithais, desserts, kulfis, ice-creams etc etc .. I find it very convenient and easy too.
Here is how I make my paneer at home. Use any kind of full cream milk powder available like Nido, Amulya. etc etc.

Milk powder ... 400 gms (about 5 cups)
Vinegar or lemon juice .. 5-6 tbsps or  as needed
Water ........ 10 cups

1. Mix the milk powder and water together with a whisk clearing all the lumps.
2. Bring it to a boil in a pan. Keep stirring with a spoon or whisk to avoid burning.
3. When the milk starts to boil add the vinegar and keep stirring until it curdles.
4. Now drain the water and separate the paneer.
5. Tie it in a muslin cloth and hang it to remove all the excess water.
6. Carefully fold the cloth around the paneer and place a heavy vessel on it to set.
7. Cut it into pieces and use the way you like it.
8. If you want to freeze it just fry it lightly and store in a plastic container. It really comes handy when you need it or even for a party.
You get 400 gms of paneer from this quantity.. same as the milk powder used

Note: Do not throw the water that you strained. Use it for curries or kneading your dough for rotis.

Saturday, September 13, 2014


This is a tangy and spicy curry from South India made with whole garlic pods and shallots..  You can make a vaariety of curries following the same recipe.... for example, with fish, prawns, brinjals or boiled eggs. It tastes really nice with just plain boiled rice and maybe fried appalams (papads) to go with it.


Garlic cloves ... 15 - 20
Shallots ........ 10
Tomato ... 1 small
Coconut .... 1/2 cup (grated)
Tamarind ... lemon sized
Dry red chillies .. 5-6 (add more if you like spicy curry)
Red chilli powder .. 1/2 tsp
Turmeric powder .. 1/4 tsp
Coriander powder ... 1 tsp
Pepper corns .. 1 tsp
Fenugreek/ methi seeds ...1/2 tsp
Mustard seeds ... 1 tsp
Curry leaves .. 1 sprig
Asafoetida ... 1 pinch
Oil .. as needed

Method :
1. Soak the tamarind in half cup of water for about half an hour . Squeeze and remove the thick juice.
2. Peel the garlic and shallots.
3. Grind the coconut to a fine paste.
3. Dry roast and grind dry red chillies, methi seeds, pepper corns and cumin seeds.
4. Grind the Tomato with 5 shallots and 5 garlic cloves.
5. Add the ground spices to this and a little water. Grind together to make the masala paste.
6. Heat oil in a pan and add the asafoetida, mustard seeds, Broken red chillies and curry leaves.
7. When they crackle, add the whole garlic cloves and shallots. Saute for 2 minutes.
8. Add the ground masala paste and the coconut paste and saute adding the salt and spice powders.
9.Now add the tamarind extract and sufficient water to cook. ( quantity of water could be 1 cup or more if you like more gravy.)
10. Simmer until done.

Note: If you like you can do the tempering in the end when the curry is ready. I do iit in the beginning to avoid more oil.

Recipe Source - You Too Can Cook

Friday, September 12, 2014


Onion rasam made without adding any dal. I would never have imagined of making any kind of rasam without dal in it until I saw this recipe in Divya Pramil's blog. It was really very nice and easy to make too. 
Recipe Source - You Too Can Cook

Shallots ... 10-12
Tomato .. 1
Tamarind .. lemon size soaked in water
Dry red chillies . 1-2
Coriander leaves .. handful
Curry leaves .. few
Garlic ... 2-3 cloves
Cumin seeds .. 1 tsp
Mustard seeds .. 1/2 tsp
Asafoetida ... 1 pinch
Rasam powder .. 2 tsps
Turmeric powder .. 1/8 tsp
Salt ... to taste
Oil ... 1-2 tbsps

1. Extract juice from the soaked tamarind and set aside.
2. Grind together the shallots, curry leaves, garlic, and cumin seeds coarsely.
3. Heat oil in a pan and add the mustard seeds and asafoetida.
4. Add the broken red chillies and the ground mixture. Saute for 2 minutes on medium flame.
5. Add the salt, rasam powder, chopped tomato and turmeric powder. Stir fry for a minute.
6. Now add the turmeric water and additional 2 cups or little more water according to your preference. Simmer for a few minutes.

Note: If you cannot find shallots then you can use the normal onion of medium size.

Thursday, September 11, 2014


Try out these delicious and cheesy cabbage rolls. Everyone is surely going to like them especially kids.

Potatoes .............. 4 (boiled)
Onion ................... 1 (chopped very finely)
Cabbage ............... 1 cup (chopped very finely)
Bread ................... 3 slices (Soaked and squeezed)
Cheese ................. grated 1/4 cup
Green chillies ....... 2-3 chopped finely
Coriander leaves .... finely chopped
Salt to taste
White flour 1/2 cup
Bread crumbs
Oil for frying


1. Mash the potatoes well and add bread (soaked and squeezed), cheese,onion, cabbage, chillies, coriander leaves and salt. Mix well.

2. Make a thin batter with white flour and about 3/4 th cup water.
3. Shape into rolls (or cutlets).
4. Dip each roll in the batter and roll in bread crumbs.

5. Deep fry and serve hot.

Wednesday, September 10, 2014


Delicious crunchy munchy ribbon murukkus for tea time snack.I have made these adding mashed potato and find them lighter than the other chaklis as there is no oil added to the dough while kneading. Try out and I am sure you will love them.

Potatoes .... 2 medium sized.
Gram flour / besan .. 1/2 cup
Maida / APF ...... 1/2 cup
Rice flour .......... 1/2 cup
Cumin powder ... 1 tbsp
Red chilli powder.. 1/2 tsp
Asafoetida .... 1 pinch
Salt .................. to taste
Oil .... to fry

1. Boil the potatoes and mash them well. It should be about 1 cup.
2. Mix the three flours, asafoetida, cumin-chilly powders and salt and knead it. You will not require any water for this.
3. Heat oil. Oil the chakli mould and put a small chunk of dough.
4. Drop the ribbon murukkus in the hot oil.
5. Fry them on medium flame until crunchy.

Tuesday, September 9, 2014


Try out these delicious and healthy baked masala crackers made with wholewheat flour.These taste like mathris and are good to serve as a tea-time snack or you can even serve with some chutney or dip. Adjust the spice level according to your liking. You can cut them in any shape using cookie cutters too.
Recipe Source : You Too Can Cook

Wheat flour .. 1 cup (or as needed)
Chilli flakes .. 1/4 tsp
Crushed cumin seeds ... 1/2 tsp
Crushed pepper corns .. 1/2 tsp
Kasoori methi ... 1 tbsp
Salt ... to taste
Oil ... 4 tbsps

1. Mix the mentioned spices and kasoori methi in the flour. Add salt and oil. Mix everything together.
2. Now knead the flour with warm water and make the dough.
3. Roll out a portion of it using a rolling pin. Do not use dry flour while rolling.
4. Cut out any shapes you prefer. Place them in a greased baking tray. Pierce them with a fork to avoid bubbles.
5. Bake them in a pre-heated oven until golden brown and crisp.( It takes about 20 - 22 mins in the medium setting - 200 degrees C )
 Cool them and store in an air tight container.

Note: The original recipe had dry curry leaves but I have replaced them with kasoori methi. Similarly you can have many variations like adding ajwain or sesame seeds.
Kindly note that the baking time may vary a little depending on the type and size of the oven and also the thickness of the crackers. It is usually faster in small OTG s and convection microwave ovens. You have to set the temperature accordingly.

Recipe Video 

Monday, September 8, 2014


This month I am paired with Nivedita in the potluck party event. This is a delicious soup recipe from her blog -  Nivedita's Kitchen

Corn - 1 cup ( I used ready from the can)
Cabbage - 1 cup grated
Butter - 2 tsp
Garlic - few cloves, chopped finely
Onion - 1 small or half, chopped finely
Green chilly - 1 chopped (optional)
Milk - 1 cup
Water - as needed
Coriander - 1 tbsp chopped
Salt to taste
Pepper to taste
Lemon to taste

1. Boil the corn and cabbage with water as needed in a pressure cooker for 2-3 whistles. Let it cool.
2. Grind them in a mixer or use hand grinder directly in the pot.
3. Heat butter in a different pot and add the garlic and onion. Saute until translucent.
4. Now add the pureed soup, green chillies, coriander and bring to a boil.
5. Add the milk and boil for 1-2 minutes. Temper with salt and black pepper.
6. Keep the consistency of the soup as you like and and finally squeeze a little lime juice before you serve.

Potluck Party Event @ - Jagruti's Cooking Odyssey

Sunday, September 7, 2014


Delicious kesar pedas made from milk powder.Use any full cream powder like Nido, Amulya or any brand available.

Milk powder ... 6 cups
Sugar .............. 2 cups
Water ............. 4 cups
Ghee ............... 1/4 cup
Cardamom powder . 1 tsp
Saffron ........... 1/4 tsp
Pistachios .... handful (blanch and cut them for garnishing)

1. In a heavy bottomed or a non stick pan boil the sugar and water until it reduces to half.
2. Add the cardamom powder and saffron. Switch off the gas and let it cool.
3. Now stir in the milk powder and mix well or whisk it to remove the lumps.
4. Put it on the gas on medium flame and keep stirring until it becomes thick.While doing this add a spoonful of ghee 3-4 times.
5. When it starts leaving the sides switch off the gas. But still keep mixing with a ladle until it gets the chapati dough like consistency.
6. When the mawa cools down enough to handle it, grease your palms with ghee and take a small portion to make the peda. Make round balls and press the pistachio in the middle flattening it slightly.

Check out the recipe video 

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