Kesari Malai Pedhas
On the occasion of Ganesh Utsav, prepare these Kesari Malai Pedas as prashad!
250gms fresh malai paneer (cottage cheese); mashed or blended in a blender until smooth,
1/2 cup sweetened condensed milk,
1/2 tsp of saffron mixed with 2 tbsp warm milk or few drops of yellow food color,
1 tsp of rose or kewra essence,
1/2 tsp elaichi (green cardamom) powder,
Sliced pistachios and strands of kesar (saffron) to garnish.
In a pan, combine blended paneer and condensed milk and mix well using a spatula. Put it on low flame and cook stirring continuously until the mixture thickens and starts leaving the sides of the pan. Remove from flame. Add kesar + milk or yellow food color, essence and sprinkle some elaichi powder, mix well. Transfer to a dish and allow it to cool down. Later take small portions of the mixture and roll into small flat pedhas. Press a strand of saffron and sliced pistachios on each pedha. If you like put some silver warkh on them.
You can prepare burfi or laddoos from the same mixture.