Growing up with a nut allergy was very difficult. Peanuts, coconuts and all other types of nuts were my worst enemy. Many people did not understand the severity of this allergy. Most of the time I am able to control it with Benadryl or an EpiPen but there have been times where I have started hyperventilating and gone into anaphylactic shock..which was definitely not fun! Depending on the type of nut I eat, touch or inhale I will either start to get itchy at the area that has touched/inhaled it. That area will then go swollen and I will start getting hives and start to vomit.
Being Indian, It was extremely hard to eat outside of the house. Many many Indian foods had nuts in them. More importantly, Indian sweets had LOTS of nuts! For the longest time, the only sweets that I would eat were Gulab Jamun, Jalebi and of course homemade Pendas! That meant no Rasgulla, Kheer, Kulfi, Barfi, Ras Malai, Halwa, Shrikhand and Doodhpak. Whenever my grandma made sweets at home, she would always set a bowl aside for me without nuts. That was such a nice feeling 🙂
This Penda recipe originated from her. It’s super easy to make and in my opinion the hardest thing to do is to keep stirring the pot. This recipe calls for unsalted butter, skim milk powder, sugar, whipped cream, saffron and cardamom. A couple of great facts I’ve learnt about cardamom is that it helps with digestion, is an antioxidant, gets rid of hiccups and even helps with depression!
This recipe is super easy to make! All you do is take a big pot, melt the butter and add the skim milk powder, sugar and whipped cream. Stir until the powder has completed dissolved and add in the saffron and cardamom. Grease your hands and roll out small circles on either wax paper or parchment paper.
One of my best memories was stamping the pendas with my grandmothers sewing spool. As a kid, I would anxiously wait for her to make a batch and roll the dough into circles that I would proudly stamp. That stamp is now a signature look for all the pendas made in the Nagla household 🙂
– ¹⁄³ cup of unsalted butter
– 3 ½ cups of skim milk powder
– 1 cup of sugar
– 1 cup of whipped cream
– 1 tbsp of cardamom
– 4-5 pieces of saffron
1) In a large pot, melt the unsalted butter over medium heat
2) Add the skim milk powder, sugar and whipped cream
3) Stir over medium heat for about 15-20 minutes. The goal here is to really keep stirring the mixture because we do not want clumps and we want the powder to dissolve completely
4) Add the saffron and cardamom
5) Remove from heat, grease hands and roll into desired size balls on either parchment paper or wax paper
6) Stamp dough (optional)