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As Navratri is fast approaching many of you will be preparing scrumptious mithais to offer as prasad to celebrate nine nights of worshiping Maa Durga. Ladies and girls will be full of excitement whilst sorting out their colourful attire and jewelry. A time of year that I surely look forward to as I absolutely love dancing, catching up with friends and members of the community and of course not to forget all the delicious food made to serve god which we get to eat after 😉

So focusing on Indian fudge AKA Penda’s I opted for a chocolate and hazelnut twist and my my my it tastes divine, nutella and penda are seriously a match made in heaven

 

 

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Chocolate and Hazelnut Pendas
Makes:20 Medium sized pendas
Preparation time:15-20 minutes
Cooking time: 12-15 minutes

Ingredients:

200g Milk powder
1 Tbsp cocoa powder
1 Tin (397) Condense milk
1/4 Tsp ground cardamom
1.5 Tbsp Ghee
1 heaped teaspoon Nutella

Garnish

20 roasted hazelnuts

Method:

1. In a wide non stick pan mix milk powder, cocoa powder, condense milk and ground cardamom into a paste.
2. On low heat stir this mixture, add ghee and nutella and stir until well combined, initially the mixture will look quite thin. Keep stirring and cook this mixture for about 10-12 minutes, you will notice that the mixture starts to come away from the sides of the pan.
3. Remove the pan off the heat and transfer mixture into a bowl to allow for it to cool for about 10 minutes. The consistency of this mixture should be like soft dough.
4. Grease palm of your hands lightly with ghee, divide the mixture into equal size pieces and roll into balls. Flatten each piece in between palm of your hands and place on greaseproof paper or a tray.
5. Take a hazelnut and gently press into the middle of each penda.
6. Once completely cooled you can store in an airtight container in a cool dry place for up to 3 days or 7 days in the fridge.

TIPS:

1. If your mixture is still too soft to be able to roll into balls, return the mixture to heat and cook for a further 2-3 minutes and follow the same step to cool mixture before rolling into balls.
2. The mixture should be soft but be able to mould.
3. Remember to grease palms of your hands before moulding or else mixture will stick as it is soft.

So family and friends hope you enjoy making these melt in the mouth soft penda and savour each one 😉

"Eating these nankhatai took us straight back to our childhood. Amazing!"
Pervin and Cyrus Todiwala - Cafe Spice Namaste.

“I ordered the cardamom, rose and pistachio cake. It was delicious. So light and tasted just like gulabjaman. It was so fresh and presented and decorated beautifully. Highly recommend.”
Yasmin Ibrahim

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Indulgence in a bite with a hint of spice!

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