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- Paneer and Petha ke Pede
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PrintPANEER AND PETHA KE PEDE
Makes :
50 pedas
Preparation Time :
Cooking Time :
Preparation Method :
- Grate the paneer and dry petha. Keep aside.
- Heat a thick bottom non-stick kadhai or pan. Reduce heat. Add the khoya and cook for 1-2 minutes till soft but does not change colour, remove from heat and cool slightly.
- Add the grated paneer and petha to the khoya. Add 200 grams of desiccated coconut. Mix very well till smooth.
- Add food colour and flavouring and mix well again.
- Shape small pedas. Roll in the reserved coconut. Make a light depression in the center with the ring finger.
- Garnish with pistachio in the depression. Refrigerate till serving time. Serve at room temperature.
INGREDIENTS
- 150 grams khoya, grate finely
- 250 grams paneer, grate finely
- 300 grams dry petha, grate finely
- 250 grams desiccated coconut
- 1 teaspoon rose water
- Yellow food colour
- Pistachios to garnish
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