Janmashtami Special Fireless Cashew Pistachio Peda

1. Crush 4-6 cardamom pods into a fine powder.

2. Grind 1 cup of cashews in a blender on pulse mode until you have a fine powder, doing this in two batches to prevent oil release, and strain the powder.

3. Add 1 cup of milk powder, 1/2 to 3/4 cup of mishri powder, and the cardamom powder to the cashew mixture and mix everything well.

4. Slowly add 3 tablespoons of milk and mix until a soft dough forms. If the mixture is sticky, knead with ghee on your palms. If too dry, add up to 2 more tablespoons of milk to achieve a chapati-like consistency.

5. Divide the dough in half.

6. Grind 1/4 cup of pistachios into a fine powder.

7. Mix the pistachio powder into one half of the dough along with 1.5 teaspoons of milk and knead until smooth to create a pistachio dough.

8. Take a small portion of the pistachio dough, form it into a small ball, wrap it with the cashew dough, and roll into a smooth, tight sphere.

9. Let the peda rest for 10 minutes, then cut to reveal the layers.

Tips

1. Adjust the amount of mishri powder to suit your sweetness preference.

2. This recipe is fireless and can be prepared in about 15 minutes, making it ideal for festivals like Janmashtami.