Bobby's Penda

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Penda
Today I am trying to make Penda, Indian sweetmeats.
One thing I will tell you, when the recipe says ghee, use ghee and when the recipe says Klim powder do not and I repeat do not use Cremora powder, stick to the Klim – TRUST ME.
Ingredients:
3 cups Klim powder
½ tsp elatchi powder
½ cup dessert cream
2 tbsp. condense milk
1 tsp rose-water
3 cups icing sugar
1 tsp ghee
Method:
Mix the klim powder, icing sugar and elatchi powder in a bowl.
Add the dessert cream, condense milk, rose-water and ghee into the powder mixture.
Using your hand, knead and bring the mixture together.
When the mixture comes together, break off small pieces, roll into a ball and decorate as you like. I popped my balls into small paper cup holders and placed a small silver ball in the center.
I also took the ball and placed in a fondant mould plunger to get desired shapes, dusted it with silver powder and also placed a small silver ball in the center.
The way you decorate it, is up to you, to more colorful and more funky, the combinations are all up to you.
Prepared, tried and tested by: Bobby Swanson
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