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.

 

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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.

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