Penda
By Shireen Hassim Shaik - MASTER CHEF
INGREDIENTS
3 cups klim powder
½ teaspoon of cardamom powder
½ cup of dessert cream
2 tablespoons of condensed milk
1 teaspoon of rose water
3 cups of icing sugar
1 teaspoon of melted ghee (Clarified butter) or pure butter
Sliced almond/pistachio for decoration
METHOD
Sift klim powder,sugar and cardamom together.
Stir in the cream, ghee (Clarified butter), rose water and condensed milk.
Mix well to form a soft pliable dough.
Divide into small portions and roll into golf ball sizes.
Place on a tray and press an almond/pistachio on the top of each penda.
