Ingredients
500 gm Potato (Yellow gold)
250 gm Granulated sugar
1/4 cup Water
Pinch of Salt
1 cup Coconut milk
1 tbsp Ghee
Optional:
4-5 pods Cardamom
1/2 tsp Turmeric powder (for color)
1/2 cup Almond flour
20-25 Almonds, unsalted
Recipe
Before you start, make sure you have 2-3 hours of time on hand to spend on this
- Cook the potatoes with their skin on till you think they can be formed into a thick mash
This would be 4-5 whistles in an Indian pressure cooker - Peel the potato skin and mash the potatoes very thoroughly so that there are as less lumps as possible to have a smooth peda at the end
- Set aside
- Powder the cardamom seeds and combine with the coconut milk along with a pinch of salt and the turmeric powder and set aside
- In a thick bottomed vessel, melt the sugar along with the water, while stirring continuously
- Once all the sugar is almost melted, reduce the heat and add in the mashed potatoes and combine very well. Reduce the heat down to medium low
- Keep stirring every once in a while until it looks like the mixture has thickened to almost 75% of it’s original volume
- Remember to scrape down the sides and ensure that nothing is sticking to the bottom of your vessel
- Add a third of the cup of coconut milk mixture at a time, each time stirring and boiling down the mixture to 75% of the original volume
- Continue cooking on medium low heat while stirring occasionally until the mix starts to look like pliable sticky dough
Something like this:
this whole process can take anything from 1.5-2 hours - Add the ghee to it at this point and cook for another 5 minutes and turn off the heat
- While it is still warm, start shaping them into balls or discs, whichever shape you fancy
- Dust with almond flour and press an almond into the center
- Let it cool completely and sit an hour in the refrigerator before serving
(Store in fridge)
Ginger, Salt & Pepper 