# MALAI PEDA

These soft pedas with a grainy texture are an all-time favourite. So here's a healthy recipe made with low fat milk for diabetics to relish. The use of milk makes these pedas rich in protein and calcium. A teaspoon of cornflour has been added as a binding agent. Saffron adds its own delightful colour to the pedas and makes them all the more irresistible.

Cooking Time : 50 mins.

Preparation Time : 25 mins.

Makes 7 pedas.

Ingredients

1 litre low fat milk

a few saffron strands

? teaspoon citric acid

2 level teaspoons cornflour

? teaspoon cardamom (elaichi) powder

4 sachets sugar substitute

For the garnish

1 teaspoon pistachios, chopped (optional) or a few saffron strands

Method

1. Keep 4 teaspoons of milk aside and boil the remaining milk in a heavy bottomed pan, stirring throughout, until it reduces to half.

2. Warm the saffron in a small vessel, add 4 teaspoons of milk and rub until the saffron dissolves. Add to the boiling milk.

3. Mix the citric acid in 3 teaspoons of water. Add this mixture very gradually to the boiling milk until it curdles slightly. This may require anything from half to the entire quantity of the citric acid mixture.

4. Mix the cornflour in the balance 4 teaspoons of milk and add to the boiling mixture.

5. Continue stirring till the mixture becomes thick and resembles khoya. Add the cardamom powder and mix well. Allow to cool. Add the sugar substitute and mix well.