Easy Microwave Penda Dessert
Ingredients
- 1 x 397g tin condensed milk
- 50g ghee or butter
- 200g full fat milk powder
- 30ml milk
- 1/4 tsp ground cardamom
- Handful rose petals (optional)
Preparation
Add all the ingredients except the rose petals to a large glass microwave-safe bowl and mix well.
Microwave on high for 1.5 minutes (for an 850W microwave; adjust for your wattage).
Remove from the microwave and mix well, then microwave again on high for 1 minute.
Remove the mixture and mix well, then microwave again for another minute on high.
Microwave for an additional 30 seconds and mix well.
Allow the mixture to cool until warm and pliable, then check by rolling a small amount between your fingers; if it holds its shape, it is ready.
Sprinkle rose petals onto cupcake molds.
Press a heaped teaspoon of the mixture into each mold on top of the petals and press down firmly, or hand roll them if preferred.
Leave to set in the fridge or on the counter for 1 hour.
Pop out the penda and serve at room temperature.
Notes
This recipe makes 24 pieces.
Can be cooked on the hob if preferred instead of microwave.
Adjust microwave cooking time based on your microwave's wattage for best results.
