Khana Khazana: Ingredients
1/2 kg Soft khoya
2 Cups powdered sugar
1/2 tsp Cardamom powder
1 tsp Semi crushed cardamom seeds
1 tsp Slivered pista
2 tbsp Gulkand (a mixture with rose extract)
6-8 Almonds, slivered
|How to make Gulkand Peda|
Place a heavy pan on a low gas flame and put gulkand into it.
Stir the gulkand gently and make a soft lump.
Take off the pan from the flame and leave it aside to cool.
Grate khoya with a steel grater.
Add powdered sugar and mix it well.
Put the mixture in a large and non-sticky pan and heat it on high flame for few minutes.
Now heat it on low flame, stirring continuously.
Remove from the fire when it turns thick.
Add cardamom powder and mix it well.
Allow to cool the mixture and keep stirring it occasionally.
Take a small portion of this mixture on your palm and flatten it and then place a very small amount of the gulkand mixture in the center of the flattened piece.
Now roll gently so that gulkand gets covered by the mixture and press the roll slightly like a biscuit.
Repeat the procedure to make more rolls.
Decorate the rolls with slivered pista, almonds and cardamom seeds.
Let the rolls cool down.
Gulkand Peda is ready to be enjoyed.