७ मिनट में मावा पेड़ा I झटपट मिठाई | | Mawa Peda in 7 Minutes by Tarla Dalal скачать в хорошем качестве

७ मिनट में मावा पेड़ा I झटपट मिठाई | | Mawa Peda in 7 Minutes by Tarla Dalal

Recipe Link : https://www.tarladalal.com/Mawa-Peda-... ------------------------------------------------------------------------------------------------ Tarla Dalal's Social Media Links Tarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.com Subscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1 Follow Tarla Dalal on Instagram |   / tarladalal   Like Facebook | https://goo.gl/mdcqLb Get fab food images on Pinterest |   / tarladalal   Get Tarla Dalal IOS App | https://goo.gl/8jwErB Get Tarla Dalal Android App | https://goo.gl/zxr56A Join Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZ Twitter |   / tarla_dalal   Mawa Peda Festival or no festival, Indians love sweets! And, with the festival season just around the corner, the search for easy but tasty sweets only becomes more intense. Well, here is one recipe that is sure to make it to your book of favourites. The traditional, evergreen mithai Mawa Peda has been made easy and quick using readymade mawa. Make sure you use regular mawa for this peda and not the hariyali mawa that is used to make Gulab Jamun. This Mawa Peda is quicker than most other pedas but retains its authenticity and traditional charm. It will last for a week if stored in the refrigerator in an airtight container. Preparation Time: 15 minutes. Cooking Time: 7 minutes. Makes 10 pedas. Ingredients 1¾ cups grated mawa (khoya) 4 tbsp powdered sugar ¼ tsp cardamom (elaichi) powder 10 almond (badam) halves 1. Put the mawa in a broad non-stick pan, mix well and cook on a medium flame for 5 to 7 minutes, while stirring continuously. 2. Transfer the mixture into a large plate, cool for atleast 20 minutes. 3. Add the sugar and cardamom powder and mix gently with your hands. The mixture should bind like a dough. 4. Refrigerate for 20 minutes. 5. Divide the mixture into 10 equal portions. 6. Roll each portion into a ball and then flatten it slightly in between your palms. Form a depression in the centre, put an almond halve in it and press it lightly. 7. Serve or store in an air-tight container and refrigerate it. Use as required.