Pedha

Ingredients:
1. 500 gms. khoya (mawa)
2. 300 gms. Sugar
3. 3 drops colour as required
4. 8 to 10 pistas sliced
5. 1/2 tsp. cardamom powder
6. cookie mould

Method
1. Grate khoya . Powder sugar . Mix together in a skillet .
2. Heat on low flame , stiring continously .
3. Cook till mixture thickens . It should form a very soft lump .
4. Cool for 10 minutes . Add cardamom powder & colour . Mix well .
5. Take a small fistful of mixture . Form a ball . Press into the cookie mould .
6. Turn out carefully . Press 2-3 slices of pista on the centre .
7. Repeat for remaining mixture .

Note on khoya.
1. Khoya is available in most Indian sweetmeat stores anywhere.
2. Making at home consumes time but isn't that difficult.
3. Boil milk on high flame in a large heavy saucepan till water evaporates , leaving a soft lump. Stir frequently while cooking.

OR

4. Substitute with 1 tin (400 gms.) condensed milk and 1 cup milk.
5. Lessen sugar by 1/2. Boil till a soft lump is formed. Stir continuously while cooking.

Serves: 36 pieces
Time required: 1/2 hr.
Shelf Life: 15 days (refrigerated)