Milk Peda using Khoya

Ingredients

• Khoya - 1 cup
• Sugar - 1 cup
• Ghee - 3 tsp
• Almonds/Badam - for garnishing

Method

• Either you can use store bought khoya or check the recipe to make home made khoya here.
• In a flat bottomed pan (non stick would be better), add the sugar, and khoya and start stirring well, add 1 tsp of ghee. 
• Keep on stirring, as the khoya, starts sticking to the pan.
• Add the crushed cardamom powder.
• When the ghee, starts coming out from the khoya mixture or if they become dry, remove from stove and transfer it to the greased plate. (with ghee).
• Allow it to cool and make it to a desired shape.
• Garnish with almonds and serve. 

Note:
If you do not get khoya or do not find more time to prepare khoya, then use condensed milk, which really takes half the time in preparing the original khoya.

Junnu/Kadambu

Hope many of us have heard this and have tasted this in our early childhood days. For those who have not tasted, it is a sweet which is made up of cow's first 3 days milk, after it gives birth. In my early childhood days, our paalkaramma used to give this and either my mom or my grandma used to prepare kadambu for me and I just love it. But I am not sure whether our children will ever get a chance of tasting this kadambu. If they get, I would say, they are really lucky. Though I have seen the recipe (without using the kadmbu paal/lactating milk) from net long before, I got chance to try this out last sunday.

The recipe calls for eggs to be added. But my mom would not eat eggs and mostly I try to avoid eggs in my recipes when it calls for egg. So here i used the egg replacer. It tasted great and took me to my childhood days in India.

Ingredients

• Warm Milk - 2.5 cups
• Egg replacer - 2 tsp ( if egg is used, add 2 eggs)
• Condensed Milk - 1 can
• Jaggery - 2 tsp
• Pepper - 1 tsp
• Cardamom Powder - 1/2 tsp
• Pista - few (crushed)
• Water - 2 tsp
• Saffron strands - few

Method

• Add the 2 tsp water to the egg replacer and beat until fluffy.
• Now add the condensed milk, warm milk and Jaggery and mix well until the jaggery melts.
• Add the pepper, cardamom, and pista mix
• Now keep in a pressure cooker and without whistle pressure cook it for 40 min in medium flame.
• Then remove from steam and cool it in fridge for atleast 1 hr.
• Serve it by garnishing with saffrons.
• Tasty Kadambu/Junnu is ready to eat.... 

This goes to my event - Dish Name Starts with J