It’s Diwali today and I am feeling a little homesick. Not that we had lavish celebrations for Diwali but it was still a great time to decorate with lit oil lamps, light fireworks with friends, get gifts and eat tons of deliciously rich food. Now that I live in the U.S., I do not get to celebrate Diwali that often but every now and then I try to recreate as much as I can of this wonderful festival of lights.
Special Instructions: Servings :12 -15 pedas/truffles
1 can condensend milk
1/2 cup pumpkin puree
1 teaspoon butter
pinch of saffron
1/2 teaspoon freshly ground green cardamom
In a thick bottomed sauce pan, pour the condensed milk and the pumpkin puree and cook on a medium flame with constant stirring. Add the saffron and the cardamom powder and cook for about 15 minutes till the mixture starts to thicken and begins to leave the sides of the pan. Now, fold in the butter and cook for a further 15 minutes till the mixture is almost dry. Pour the mixture out onto baking sheet lined with parchment paper and let it cool. Once cooled, using your hands roll the mixture out into even sized balls about 1 inch in diameter. Let them rest at room temperature for about 30 minutes and then store in the refrigerator. They can be served either directly or directly from the refrigerator.