2 RECIPES FOR PAINDA
MAVA PAINDA (Almond Fudge)
2 cans sweetened condensed milk
2 sticks butter (or margarine)
4 cups carnation milk powder
2 cups ground almonds
1/2 cup slivered almonds for garnish
2 tsp. ground cardamom
1 tsp. almonds extinct
Lightly sauté slivered almond in melted butter and set aside. In
same butter add ground almonds, condensed milk, and milk powder,
mixing slowly over medium heat taking care to avoid lumping of milk
powder. Add almond extract and cardamom and cook over low heat
stirring almost constantly to prevent sticking in the bottom,
lumping or scalding. This takes about 2-3 hours but do not give up
(Enlist your husband, children, friends and neighbors to task if
your hands get tired). Eventually the mixture will become a ball of
dough and separate from sides of the pan and butter will start
separating. Then cool to room temperature and form into one inch
balls (painda) garnishing each with one or two slivered almond, or
press into a mold of desired shape, garnish this upon unmolding
just before serving. Alternatively press into a cake pan and slice
into one inch squares.
Variations: Add Pistachio and green coloring along with almonds
when cooking.
EASY MAVA PAINDA
(Indian Fudge Balls)
1 cup sweetened condensed milk
1 stick unsalted butter or margarine
3 to 4 cups carnation milk powder
ground nutmeg
finely chopped almonds
Melt butter in a non-stick pan. Add condensed milk, keep stirring
until well mixed. Add powder a little at a time stirring
constantly. After adding 3 cups, see if it is hard enough to make
a ball, if not, add a little more. Roll out in little balls, make
a little indentation in the middle. Sprinkle a little nutmeg and
chopped almonds in the middle. Mixture will harden fast. If too
hard, put it on the stove and add a little milk to loosen it. When
paindas are cool, store in air tight container.
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