Nepali Peda Cookies Recipe

Peda, a sweet treat flavored with cardamom and pistachios, starts with creating homemade paneer and is chock-full of dairy products.

| September 2019

peda-cookies
Photo from Adobe Stock/sablinstanislav

Ingredients:

  • 1 gallon milk, for paneer
  • 2 tbsp lemon juice
  • 1/4 lb unsalted butter
  • 1 cup heavy cream
  • 2 cups milk powder
  • sugar, to taste
  • 1 tsp ground cardamom
  • 2 tbsp pistachio nuts, sliced

Directions: 

To make peda cookies you will first need to make paneer, which is a kind of homemade cottage cheese. Begin by boiling the milk, preferably in a 5 quart non-stick pan. Stir in the lemon juice as soon as the milk begins to boil. Remove from heat when curds begin to separate from the milk. Cover and let sit for half an hour, or until it becomes solid. Strain through a cheesecloth, then tie the paneer into the cheesecloth and hang it up for about an hour so that it will drain. Finally, knead the paneer to make it smooth.

Fry paneer in butter for 5 minutes (frying will turn it into a paste). Let cool for 10 minutes, then add heavy cream and mix thoroughly. Add the cardamom and mix again, then add dry milk. Cook about 10 minutes over medium heat and then add sugar, stirring until well blended. Allow mixture to cool. When it becomes thick, form into small balls. Place ball in the palm of the left hand; with thumb make a well in middle and place in some sliced pistachio. Set in refrigerator to harden.

Also from The Nepal Cookbook:

nepal-cookbookThis treasury of recipes from the members of the Association of Nepalis in the Americas represents the best of authentic Nepali cuisine. From festival dishes to simple everyday favorites, the recipes included here reflect the many facets of Nepal's colorful and diverse cultures. Nepali food which is simple to prepare and subtle in flavor is influenced by the cuisines of both India and Tibet. Here are recipes for all the elements of a full-course Nepali meal; appetizers soups and lentils vegetables meats pickles and chutneys rice and breads and desserts. The most commonly used flavorings include cumin red and green chilies garlic ginger Szechwan pepper cilantro and scallions. Special cooking methods and ingredients unfamiliar to a Western audience are fully explained.

From The Nepal Cookbook © 1996, 2011 by Association of Nepalis in the Americas. Reprinted in arrangement with Snow Lion, an imprint of Shambhala Publications, Inc.,  Boulder, CO.








webinar-online

MOTHER EARTH NEWS FAIR ONLINE

Summer 2020
Learn at Home!

Eight courses, 56 workshop videos, interactive Q&As, exclusive offers, plus access to our private Facebook group.

LEARN MORE





Become a Fermentation Member Today!

Fermentation

Discover how EASY and HEALTHY crafting your own money-saving fermented masterpieces can be. 

Transform mealtimes like never before and stay healthy at the same time with a one-year membership to Fermentation for only $29.95. Learn to regularly include fermented food and drinks in your diet naturally, combat bad bacteria and strengthen your immune system.

Fermentation will open up your world to the foods you can eat to improve your health. You'll learn how to make them, how they originated and what tools and ingredients you'll need to create your own delicious fermented foods and drinks. Become a member today and save as much as 25% off the newsstand price!




Facebook Pinterest Instagram YouTube Twitter

fermentation