Easy Mava Peda

Diwali is just around the corner and this year it's extra special. I am at home for Diwali after seven years and am really looking forward to all the celebrations. It is going to be Anushka's first Diwali in India and I want her to experience everything we did as kids.

I am going to take her shopping for lamps and lanterns this weekend and she is so looking forward to all the fireworks. I promised to get her sparklers and I was surprised as to how well she remembers them from last year.

What I look forward to the most are the many varieties of homemade snacks and sweets to munch on throughout the day. Amma and I plan to make all our favorites like Rava Laddoo, Besan Laddoo, Ribbon Pakoda and Murrukku next week. While going through my old recipe books I found this page that I had torn out of an old Femina magazine with a recipe for a Burfi. The instructions seemed a little weird, so I used the ingredients and came up with this peda instead.

I love milk based sweets and these mildly sweetened, cardamom spiced pedas were just perfect. Nothing makes me happier now than Anushka asking for seconds and this time she did, again and again.

Here are some more popular Diwali Sweets and Snacks...
Rava Laddoo
Mawa Rava Coconut Laddoo
Besan Laddoo
Kaju Katli/ Cashewnut Fudge
Shankarpali
Ribbon Pakoda
Murrukku

Easy Mava Peda

Ingredients:

150 gms fresh paneer, rinsed well and drained (made from 1lt full cream milk)

100 gms fresh mawa (made from 500mls full cream milk

1/4 tsp cardamom powder

5 tbs sugar

a little ghee

finely chopped nuts for garnish (I used pistachios)

Method:

Knead the paneer for a minutes until soft. Add the sugar and cardamom powder and knead for a couple of minutes until well combined.

Transfer the mixture into a heavy bottom pan and cook on low heat for a few minutes until the sugar dissolves and the raw smell of paneer is gone. Stir in the mava until well combined. Cook on low heat stirring continuously for a few minutes until the mixture comes together. Ensure that the mixture does not burn or become dry.

When still warm, grease your hands with a little ghee. Take small portions and shape as desired. Garnish with chopped nuts.

Store in an air-tight box in the fridge for upto 4 days. It tastes best when kept out for about 15 minutes before eating.