Soft pedhas with a grainy texture

Soft pedhas with a grainy texture which are an all time favourite.

Preparation Time:  25 mins.
Cooking Time :  50 mins.
Makes 18 pedas.

Ingredients

1 ltr full fat milk
a few saffron (keshar) strands
1/2 cup sugar
2 pinches of citric acid (nimbu phool)
4 teaspoon milk
1 teaspoon leveled, corn-flour
1/4 teaspoon cardamom (elaichi) powder

For the garnish
a few chopped almonds
a few chopped pistachios

Method

•  Boil the milk in a heavy bottomed pan, stirring throughout, until it reduces to half.
•  Warm the saffron in a small vessel, add 2 teaspoons of milk and rub until the saffron dissolves. Add to the boiling milk.
•  Add the sugar and cook for a further 4 to 5 minutes.
•  Mix the citric acid in 3 teaspoons of water. Add this mixture very gradually to the boiling milk until it curdles slightly. This may require anything from half to the entire quantity of the citric acid mixture.
•  Mix the cornflour in the balance 2 teaspoons of milk and add to the boiling milk.
•  Continue stirring till the mixture becomes thick and resembles khoya.
•  Add the cardamom powder and mix well. Allow to cool.
•  Shape into 18 small balls.
•  Place in paper cups, decorate with chopped almonds and pistachios and serve.