Recipe of Homemade Kaju Peda - Indian Sweet

Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Step-by-Step Guide to Make Any-night-of-the-week Kaju Peda - Indian Sweet. One of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Kaju Peda - Indian Sweet, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kaju Peda - Indian Sweet delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Kaju Peda - Indian Sweet is 40 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Kaju Peda - Indian Sweet estimated approx 4 hours.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Kaju Peda - Indian Sweet using 5 ingredients and 13 steps. Here is how you can achieve that.

Sweets are very important in every Indian celebration and festivals are never complete without them. Sweets can be made the traditional way which will be time consuming and tedious or quickly using readily available items like milk powders and condensed milk. Such short cuts do make the sweets delicious, but the true mouth watering taste of sweets are best known when made the traditional manner. Also there won't be any preservatives and other chemicals when we make it from scratch. Most of the Indian sweets are simple using basic ingredients available at home. So do try it.

Ingredients and spices that need to be Make ready to make Kaju Peda - Indian Sweet:

1. 3 liter Milk
2. 1 3/4 cup Sugar
3. 1/4 cup Butter/ghee
4. 150 grams Cashew nuts
5. 1 Cardamom powder (Elaichi)

Instructions to make Kaju Peda - Indian Sweet

1. Heat the milk in a heavy bottomed vessel and bring it to boil.
2. Alongside dry roast cashews nuts and powder it.
3. Once the milk has risen, bring the heat to meduim and reduce it to half the volume. This will take about 20-30 minutes. Take care to keep on stirring so as not to burn the bottom. Skim the froth to the sides every now and continue this till the end.
4. Once it has reduced to half, bring down the heat to meduim-low and reduce the milk further until it becomes thick. Once you see the milk becoming thick, reduce the heat to low. The milk will burn faster at this stage. The whole process of thickening will take about 2-3 hours..
5. Once the milk has become thick and has started leaving the sides of the vessel, you have made "Khoya". We can buy khoya from any Indian/ Asian store just like Paneer, to save time. But I always prefer making it myself because you can decide the consistency of Khoya. For making Peda you need soft Khoya, that is not very solid and thick.
6. Add sugar and ghee to the khoya and keep on stirring.
7. Once the sugar has dissolved, add the powdered cashew nuts.and mix well until you see no lumps at all. Finally add Cardamom powder (Elaichi). Keep stirring till the mixture does not stick to the sides of the vessel.
8. Grease a non-stick pan/plate with ghee. Pour the mixture into the pan/plate and let it cool to room temperature.
9. Once cooled, apply some ghee onto your hands and roll it into 35-40 small balls and top it with cashew. Ghee will prevent the peda mixture from sticking onto your hands, so you may have to apply it after every 2 or 3 balls. The ghee will also give the peda a shiny gloss.
10. Now you have Kaju Peda for Navratri, Diwali or whatever occassion it may be.
11. You can make Khoya beforehand to save time and keep it in an air tight container in fridge for 2-3 days
12. You can make Kaju burfi in the same way but you mut not add the ghee as given in step 6. Pour the mixture into a greased non-stick pan of desired shape and size. Once cool, cut the burfi into the desired shape ( most common being daimond shape). Top with pistachios and you have Kaju Burfi ready.
13. Preparation time - 3 hours for making khoya and 30 minutes for making peda mixture. This does not include the time for cooling the mixture.

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So that is going to wrap this up for this special food Step-by-Step Guide to Prepare Favorite Kaju Peda - Indian Sweet. Thanks so much for your time. I'm sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

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