Mathura Na Penda ( Penda )
|Powdered sugar||500 Gram|
|Warm milk||3 Tablespoon|
|Pure ghee||200 Gram|
1. Heat the saffron on a tawa and crumble it in the warm milk.
2. Break up the mawa in a tray and crumble it or grate it. Place it in a clean vessel and shake it up and down over a medium flame. Once the mawa lightens up add the powdered sugar and the saffron milk. Mix continuously until both items have assimilated well. When the mawa becomes ivory coloured add the ghee and immediately spread the mixture on a tray and make into tiny balls whilst still very warm. Flatten the mawa ball on top by pressing a finger on the top surface. Cool and serve.