Us hindu Gujaratis call them penda – however they are often called peda.
As a child, my brother used to love these little yellow flat balls, during Diwali my parents always used buy penda for the family and specially penda loving brother. Actually he inspired me to make the traditional version as below from a recent whatsapp conversation we had.
You can easily make different flavours by adding saffron, pistachios, cardamon or even nutmeg.
Facts from WIKI:
Origin of peda is credited to the Indian state of Uttar Pradesh, and the variety from the city of Mathura in that state was considered to be the best.[1] Simultaneously, another origin, practice of Peda making, some unique varieties, and spread of this tradition is attributed to the province of Saurashtra of Gujarat and its centers like Sihor, Rajkot, Palitana and Bhavnagarl. The tradition and practice of making peda can be traced back to the late 1800s in Sihor, and it became more popular in the 20th century. Along with Rajkot and Bhavnagar now, there are several distinct varieties of Peda, originating from different centres of Saurashtra (region). In Gujarat, Pedas are called and pronounced as Penda
Ingredients:
1/2 Can Condensed Milk
1 Cup Milk powder
1 tbsp Milk
Few strands of Saffron
1 Tbsp Ghee
A few cashews
Ground Pistachios
In a small cup, add saffron to warm milk and allow to infuse for a few minutes.
In a fry pan, add the condensed milk and milk powder.
Stir to gether the condensed mlk and milk powder until combined.
Turn on the to low to medium heat and add ghee and saffron milk.
Keep stirring and the mixture will slowly thicken.
The mixture will start to form into a dough, don’t allow to get to thick, as the penda will not be soft.
Grease a worktop space and place mixture on to the grease surface to cool.
While the dough is cooling, add a little ghee to a pan and toast the cashews until slightly brown.
After about 8-10 minutes should be cool enough to work with. Grease your hands with a little ghee and knead the dough briefly.
Take a little dough and roll into a ball and flatten slightly.
Should be able to roll all the pendas while they are still warm.
Add a toasted cashew and sprinkle on some ground pistachio to each penda.
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