Anjeer and Pista Pedha- for Durgapuja!!

It’s puja time again, and the millennium city Cuttack is all decked up. Pandals, music and festive fervour everywhere. The biggest celebration of Eastern India is visible in all its glory and honestly will never cease to amaze me. Durga Puja is looked forward by kids and elders alike , a time for family get togethers .

        

   Last year, it was chenna poda on my blog, this year it’s not a traditional odiya sweet, but a more easier, four ingredient pedhas. Yes if you want a plain pedha, it’s as simple as three ingredients and less than half n hour of work. However, add some colour and flavour this festive season with these four ingredient Anjeer and Pista gooey fudges!!

For Anjeer ( dry fig) pedha/fudge:

  • Anjeer- 100 gm ( about 12-15 pieces)
  • water- 1 cup (to boil and soften the anjeer pieces)
  • Desi Ghee ( clarified butter)- 2 to 3 tablespoons
  • Condensed milk- ½  can
  • Milk powder- ½ cup
  • cococa powder- 1 to 2 teaspoons (to deepen the colour- optional)
  • Cardamon powder- ¼ teaspoon

For Pista Pedha/fudge:

  • Pistachio – 100 gm ( about 12-15 pieces)
  • Water- 1 cup (to boil and soften the pistas)
  • Desi Ghee ( clarified butter)- 2 to 3 tablespoons
  • Condensed milk- ½  can
  • Milk powder- ½ cup
  • green food colour- a tiny smear (optional)
  • Cardamon powder- ¼ teaspoon

Procedure:

  • Boil anjeer and pistas in two sepeprate vessels, for about 8-10 minutes until anjeer is soft and pistas
  • Grind both the dry fruits seperately with little water to make a fine paste.

For Anjeer pedha:

  • Heat ghee in a non stick container, add anjeer paste and keep stirring, till the paste comes together as clump and leaves ghee from sides. this might take 10-12 minutes of intermittent stirring.
  • Add condensed milk and milk powder, keep stirring till it forms a uniform paste.
  • Keep cooking, till the mixture becomes thick and comes together.
  • Take it out in a greased plate, allow it to cool.
  • Once cooled, knead it lightly, make small balls or shape them as you like, garnish with dry fruits.
  • Refrigerate them and serve cold.

For pista pedhas:

  • Heat ghee in a non stick container, add condensed milk and milk powder, keep stirring till it forms a uniform paste.
  • Add pista paste, mix well, keep cooking, till the mixture becomes thick and comes together.Mix in green food colour (optional)
  • Take it out in a greased plate, allow it to cool.
  • Once cooled, knead it lightly, make small balls or shape them as you like, garnish with dry fruits.
  • Refrigerate them and serve cold.

 

Facebook Comments

Related Post

MANGO COCONUT COOKIES WITH JAM-FILLED CENTRES May has been a month of Mango Mania for my blog. Though this versatile fruit can be added to any course of the meal, its use in desserts, especially f...
Mushroom Matar Masala Mushrooms, especially the button variety are abundant in winters. These fleshy ones do not leave much water and do not shrink as much as the other fla...
Whole Wheat Pistachio Cookies / Pista Nankhatai Pista nankhatai, Pistachio cookies, easy nankhatai recipe, pista flavoured Indian shortbread, rakshaBandhan special recipes, Indian cookies recipes ...
VERY BERRY JAM Blueberry jam recipe, mixed berry jam recipe, berry blast jam recipe, berry jam using agar agar, how to make mixed berries jam with agar agar  This j...
Bagara baigan- eggplant in peanut gravy A warm salaam from the city of Nizams! As I sit to write down this post, a flood of nostalgia takes over my mind and emotions, after all it’s my hom...
Mango ice cream – with 3 ingredients!! Rounding off  my event mango mania with this simple three ingredient mango ice cream. There coudn't have been a better way to bid adieu to the king of...

neelima

Hi , I’am Neelima and welcome to my space!! I’am a full time practicing dentist. Cooking had always been my passion, and baking which had started as a fascination is now crossing over to be an obsession.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *