Devour sweet milky rich Penda, flavored with saffron and Pistachios. Simple ingredients and ready in just 15 mins!
Penda is an Indian Mithai dessert, best described as a sweet fudge. Penda is made of a milk solid base and can be made plain or flavored with saffron, cardamom and nuts. Sweet fudge-like dessert is commonly served at special occasions and a real treat for dairy lovers.
Penda can be made in many ways using cream, mava, paneer…etc. However, here is a beginners recipe that uses simple ingredients like powdered milk, sugar, milk and ghee. Common ingredients which are readily available in most regular grocery stores baking isle. Simple classic kesar pista flavored penda is easy to make with just 4 main ingredients.
Typically Penda can be imprinted with a design on top or garnished with nuts for a colorful look and an added crunch. I also love the flavor of cardamom in my desserts and the fragrance of Saffron, it adds extra color and flavor. Kesar Pista is a classic combination that goes well in this too. Sweet soft and creamy inside with crunch of Pistachios on the top, flavored with cardamom, and Saffron’s fragrance and lightly yellow tint. This is a delicious colorful treat for all!
This recipe can be used as a base and customized each time with different flavors. Here I have used Kesar Pista, but can be easily be exchanged for other ingredients. Use the base as a plain Penda, add Nutella for a fusion hazelnut Chocolate flavor….get creative.
Makes: 12-16 pendas
Time: 20 mins
Level of difficulty: Easy, just takes a little elbow grease!
Ingredients:
- 2 1/2 cups of milk powder
- 3/4 cups of sugar
- 1 cup whole milk
- 1/4 cup Pistachios ground to a powder
- 4 tbsp ghee or melted butter
- A pinch of Saffron
- 1/4 tsp cardamom powder (elaichi)
- Chopped Pistachios for garnish
Method:
- In a nonstick pan (no heat), mix together all the ingredients into a smooth lump free mixture. You can use whisk.
- Once the mixture is lump free, then turn on the heat to low and cook for 15 mins stirring continuously. Its not hard just takes some elbow grease to continuously keep stirring. After 15 minutes the liquidy mixture should now come together like a dough and is not sticking to the pan.
- Once cool enough to handle, roll even round disc shaped pendas. Try to make them smooth with no cracks, you can use a little ghee on your hands to help when rolling. You can use the bottom of a glass to imprint a design on top, or a thread spool. Otherwise simply top with nuts, press down to push the nuts into the mixture so they stay in place.
- Enjoy!
Tips:
- This recipe can be used as great base, then you can customize it and add many different flavors/colors to it. In place of kesar and pista, use Nutella, Chocolate, rose essence, Rooh Afza, other nuts….etc.
- Check out other such simple basic recipes in the Sweets section.