PREPARATION
- In a bowl, add 350 grams almonds, 500 milliliters water and soak for overnight.
- Peel the almonds and transfer this into a blender, add 150 milliliters milk and blend it into a paste.
- Take a skillet, add the blended paste in it and give it a nice stir.
- Then, add 40 milliliters ghee and mix it well.
- Add 150 milliliters milk and mix it again.
- Cook for 5 - 7 minutes on medium heat.
- Now, add 100 grams powdered sugar, 1/4 teaspoon cardamom powder and mix it well.
- Cook for 12 - 15 minutes on medium heat or until the mixture thickens.
- Remove it from heat and transfer this mixture onto a butter paper.
- Place a another butter on it.
- Flatten it with the help of a rolling pin.
- Add some gulkand on it and spread it evenly.
- Place the another dough on it and cover it with butter paper.
- Flatten it with the help of a rolling pin.
- Rest the burfi for 10 - 15 minutes.
- Remove the butter paper from it.
- Add some silver leaves on it.
- Cut it into diamond shape or desired shape.
- Serve.
Chocolate Stuffed Peda
Servings - 3 - 4
INGREDIENTS
Milk - 200 milliliters
Khoa - 100 grams
Milk powder - 100 grams
Condensed milk - 50 grams
Cardamom powder - 1/4 teaspoon
Ghee - 30 milliliters
Dark chocolate - for stuffing
Almonds - to taste
Pistachios - to taste