Nepali Peda Cookies Recipe
Photo from Adobe Stock/sablinstanislav
- 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
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:
Simple Fermented Bok Choy Recipe
Use this pickle on a veggie burger or make it using cabbage, radish, daikon, kohl rabi or other leafy Asian greens.
Rare Fermented Camel’s Milk
Explore one of the world’s rarest ferments, camel’s milk, with an artisan cheesemaker, and get the history of this often-overlooked liquid.
Gundruk (Spicy Fermented Vegetables) Recipe
Keep this dish — known as Nepal’s kimchi and made with vegetables leftover from the summer produce harvest — around as a winter staple.