• You may just form them into balls, slightly press to flatten it and garnish with chopped nuts.
• I used the side of thread-spool for giving it flower shape by just pressing it on the formed peda balls. 
• You may use tip of a juicer and press over the peda balls to form flower like indentation 
• Also may use mini-modak mold to shape into modak-shaped pedas
• Roll the ready mixture in-between parchment paper with use of a rolling-pin to about one centimetre thickness. With a sharp knife, cut them into squares or diamond shapes. Garnish with edible silver leaf (Vark).
• I also found a moon-cake mold [on amazon ], which worked out nicely to get uniform shape and size. (see the post's last picture below)
• I add bit of condensed-milk with the saved saffron and warm it a little. Since condensed-milk has sugar, it helps in sticking the saffron on the pedas. 
• Garnish with saffron strands and chopped pistachios and serve.

NOTE: 

• Important: ratio is 1:1.5  (or 2:3) that is., for one can/cup of condensed-milk, add 1.5 can/cup of milk powder. I usually use the same emptied condensed milk to measure out the milk powder as well.
• Keep an eye when you microwave the mixture. Number of time you may have to microwave depends on the quantity and wattage (power) of your microwave oven.
• Normally it will take five one-minute cooking in the microwave for a 14 ounce can of condensed milk ( in my microwave oven). When I make smaller batch of pedas with only half  can, I have noticed that the peda mixture is ready by 4th one-minute cooking
• When preparing a big batch of pedas, I place the bowl with ready mixture in another bigger dish with hot water. The reason for this is, as I am working on the mixture to shape them, the mixture will get cold and makes it harder to form the shapes, the sides will crack as I press the shape-stamp over it. Some suggest to microwave for 10 seconds, this process helps to warm up the mixture, but I feel it also makes the mixture bit dry as well.

• Chocolate pedas: Add 2 tbsp of coco powder to the mixture to make,  add vanilla extract instead skip saffron milk.
• Rose pedas: Add bit more rose water and gulkand (rose petal preserve)  before the last round of microwave to make rose flavored pedas. Add couple drops of pink/red food color as well. Skip adding saffron milk.
• You may try other variations like Betel leaf (paan), Coffee flavored pedas

Ingredients:

• 3 cups - Ash gourd/White Pumpkin/ Winter Melon/ BoodhKumbalakayi
• 1 cup - Sugar
• ½ tsp - Cardamom/Elaichi Powder
• ¼ tsp - Saffron strands
• 2 tsp - warm milk
• 10 - Cashew nuts halved/broken
• 3 tbsp Ghee
• ½ cup - milk |or| 2 tbsp - condensed-milk (optional)

Method:

1. Peel the skin and de-seed the Ash-gourd.  Wash and grate the Ash-gourd. Many version of the recipe call for draining the liquid of the grated Ash-gourd by squeezing or putting in a colander. But I save the liquid and let the Ash-gourd cook in its own water. Way throw away all the nutrients.



2. Heat a non-stick pan (or kadai or wok) on medium heat add 1 tsp of ghee.
3. Add the cashew-nuts to the hot ghee and roast to golden color. Remove the cashews and keep aside.



4. In the same pan, now add the grated Ash-gourd, cover and let it cook. Stir the mixture in between, this whole process may take from 10 to 20 minutes depending on the quantity and tenderness of the Ash-gourd.
5. Optional-step: after about 5 minutes, add milk or condensed-milk, mix, cover the lid and let it cook further until most of the liquid is absorbed or Ash-gourd is completely cooked and is soft. 



6. Meanwhile, to 2 tsp of warm-milk add saffron strands. Let it soak for about 2 minutes. Using a pestle or back of a spoon crush the saffron to extract more color. No need to make a paste or break the strand. Keep aside.
7. Once the ash gourd is cooked stir in the sugar. Mix and cook. Keep stirring. From this point on, you can not leave the pan.



8. Once sugar melts, mix-in the saffron and milk mixture. The color of the halwa will now turn to yellowish hue.
 


9. Once the mixture thickens, add rest of the ghee, roasted cashew-nuts and cardamom powder.

10. Continue stirring until the halwa starts to leave the sides of the pan and most of the liquid is absorbed. Turn off the heat.
11. Transfer the halwa to a serving bowl. Let it cool and serve as is or with vanilla ice-cream

Halwa recipes: Carrot halwa, Falooda and China grass halwa, Duddi Halwa, Suji Pineapple halwa,  Kashi Halwa and Badam Halwa

Chocolate fudge recipe for Holiday season. Who does not like Rocky Road Fudge, or fudge in general. The well made once are expensive at stores (but worth it). But once I figured out how to make it, I never went to stores for it. Only down side is... you will end up with quite a bit of fudge at home.  Better to prepare for a party and love to share. May be prepared in different variations with walnuts, pistachios or cashews instead of marshmallows (in step-6).

• 1 cup - Sweetened evoprated Condensed Milk  
• ¾ cup - Granulated sugar
• 2 tbsp - unsalted butter 
• 2 cups - white mini marshmallows
• 1¼  cups - Chocolate chips (I prefer dark chocolate)
• 1 tsp - Vanilla essance
• a pinch of salt.

1. Generously grease an 7in cake pan and keep aside. 
2. Mix the butter, sugar, evaporated milk and salt in a heavy cooking pan.
3. Stir over medium heat until the sugar has dissolved, then bring it to boil.
4. Let it boil for 3-5 minutes or until mixture thickens, stirring all the time. (until the mixture reaches 116⁰C/240⁰F) 
5. Remove the pan from the heat and beat in the chocolate chips. 
6. Once the chocolate blends in, beat in the marshmallows and vanilla essence. 
7. Scrape the mixture into the prepared cake pan. Press the mixture in to the corners and spread it evenly with a flat spatula.
8. If using, sprinkle the nuts over the fudge and press them into the surface so that it won't fall off.
9. Cool, then score into squares. Chill, then cut them up to serve.

Try this easy method of making fudge and enjoy it with your family and friends.

When short on time during festivals, I reach for Condensed-Milk. Always have a stock of   condensed-milk cans in my pantry. This is one of such festive-sweet recipe, which turns out very delicious and just melts in your mouth. If you have all the ingredients, it takes less than half an hour to make these yummy ladoos. Remember the ratio is 2:1, that is, for 2 cups of Coconut, you need 1 cup of condensed milk.

Ingredients:

• 1 cup - tightly packed fresh grated coconut
• ½ cup - Sweetened Condensed Milk
• 1 ½ tsp - Ghee 
• 1/2 tsp - Elachi/cardamom - freshly crushed powder.
• 2 tbsp - Cashew nut - chopped into pieces 
• 2 tbsp - grated dry(or fresh) coconut 

Method:

1. On low heat  add ¼ tsp of ghee to a wide fry-pan. 
2. And chopped cashew nuts and slightly roast them.
3. Transfer the roasted cashew to a plate and keep aside.
4. To the same pan add freshly grated coconut and turn the heat up to medium. Saute it to remove excess moisture. Do not let it brown. This may take about 2 to 3 minutes depending on how tender the coconut is.
5. Add the condensed milk and mix it well on medium heat for about 3 to 4 minutes until the mixture thickens. 
6. Lower the heat, add  ghee, cardamom pdr and roasted cashew-nuts.  Mix them all and keep stiring
7. When you notice that the mixture does not stick to the pan any more, turn-off the heat.
8.  On a flat plate spread the grated dry coconut for rolling the ladoos.
9. You need to work while the mixture is still warm. Apply ghee on your palm, so that the mixture won't stick to your palm or burn. Pinch out the coconut mixture and by rolling your palms together form small lemon sized balls.
10. Roll the ball in the dry coconut and place it on a tray or a container line with parchment paper.
11. Repeat the steps 9 and 10 with rest of the cooked coconut mixture.
12. This should yield about 20 ladoos.  (small lemon sized)  
13. Store the ladoos in refrigerator. Should last for 3 to 4 days. 

Ingredients:. Grated coconut - 2 2/3 cups
. Sweetened Condensed milk - ¾ cup
. Egg - 1
. Almond extract ( or essence) - ¼ teaspoon

Preparation:1. In a bowl, mix shredded coconut, egg, condensed milk, and almond essence until everything is well mixed.

2. Let rest for two or three minutes.

3. Spread butter on a baking sheet.

4. Using two teaspoons, put small amounts of the mixture in the baking sheet.

5. Bake at medium temperature (European oven: 163 Celsius degrees; American oven: 325 Fahrenheit degrees) for twenty-five minutes or until they are golden, dry and smooth at the same time.

Yields 24 regular-size coconut candies

......yummy