| • | Place a heavy cooking pan on low burn and put gulkand into it.
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| • | Stir gently and make very soft lump.
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| • | Take off from the burn and leave only it aside to cool.
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| • | Grate khoya with a steel grater.
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| • | Add powdered sugar and mix it well.
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| • | Put the mixture in a large & non-sticky cooking pan and heat up it on high burn for few minutes.
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| • | Now heat up it on low flame, stirring continuously.
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| • | Remove from the burn when it changes thick.
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| • | Add cardamom powder and mix well.
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| • | Allow to cool the mixture and keep turning occasionally.
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| • | Take a little piece of this mixture on your palm and flatten it.
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| • | Place a very little amount of gulkand mixture in the center.
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| • | Now roll gently so that gulkand acquires covered up by the mixture and push the roll slimly alike a biscuit.
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| • | Repeat the process to make more rolls.
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| • | Decorate the rolls with slivered pista, almonds and cardamom seeds.
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| • | Let the rolls cool.
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| • | Gulkand Peda is ready to serve.
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