Name: Pedhas
Ingredients: 500 g Khoya; (mawa); 300 g Sugar; 3 dr Colour as required; 8 Pistas sliced; up to 10; 1/2 ts Cardamom powder; Cookie mould

The cross of Jesus displays the most awful exhibition of God’s hatred of sin and at the same time the most august manifestation of His readiness to pardon it. Pardon, full and free, is written out in every drop of blood that is seen, is proclaimed in every groan that is heard, and shines in the very prodigy of mercy that closes the solemn scene upon the cross. O blessed door of return, open and never shut, to the wanderer from God! How glorious, how free, how accessible! Here the sinful, the vile, the guilty, the unworthy, the poor, the penniless, may come. Here too the weary spirit may bring its burden, the broken spirit its sorrow, the guilty spirit its sin, the backsliding spirit its wandering. All are welcome here.

Octavius Winslow

CATEGORY	CUISINE	TAG	YIELD
	Indian	Bawarch4	1	servings

INGREDIENTS

500	g	Khoya; (mawa)
300	g	Sugar
3	dr	Colour as required
8		Pistas sliced; up to 10
1/2	ts	Cardamom powder
		Cookie mould

INSTRUCTIONS

Grate khoya . Powder sugar . Mix together in a skillet .
Heat on low flame , stiring continously .
Cook till mixture thickens . It should form a very soft lump .
Cool for 10 minutes . Add cardamom powder & colour . Mix well .
Take a small fistful of mixture . Form a ball . Press into the cookie mould
.
Turn out carefully . Press 2-3 slices of pista on the centre .
Repeat for remaining mixture .
Note on khoya.
Khoya is available in most Indian sweetmeat stores anywhere.
Making at home consumes time but isn't that difficult.
Boil milk on high flame in a large heavy saucepan till water evaporates ,
leaving a soft lump. Stir frequently while cooking.
OR Substitute with 1 tin (400 g) condensed milk and 1 cup milk.
Lessen sugar by 1/2. Boil till a soft lump is formedium Stir continuously
while cooking.
Serves: 36 pieces
Time required: 1/2 hr.
Shelf Life: 15 days (refrigerated)
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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