Microwave Cardamon & Saffron Milky Fudge (Perra Masewa/Milk Peda)
It’s another microwave recipe….. which can only mean it’s another Dine with Dina’s mother recipe! She loves her microwave and most of all as you may know from Instagram she hates wasting her time standing over a stove.
These are typically a sweet found in Zanzibar but originate in India and are commonly known as ‘Milk Peda’, however in Swahili we call them ‘Perra Masewa’ - We only seem to make them at Eid and then I find them at everyones house for Eid amongst the million other sweets!
I guess they are basically fudge, but with a softer texture. They are typically flavoured with saffron and cardamom and then pistachios are added for decoration. While usually these take a fair amount of time stood stirring over a hob, my mother has cracked the code to a quick and easy microwave version that tastes EXACTLY the same and takes 10 minutes!
To note:
My microwave is 800w, so if yours is lower you made need longer.
You must take it out of the microwave every one minute and stir, DO NOT try and skip a minute.
I use Nido Milk Powder.
This recipes makes roughly 16-18.
They will last up to two weeks in an air tight container. Some people like them in the fridge, that’s not my thing but if you want them cold, go ahead.
Ingredients:
1 Tin of Condensed Milk (397g)
2 Cups of Milk Powder
1/2 Cup of Butter
1/4 Cup of Sugar
1 TSP Ground Cardamom
Pinch of Saffron
Pistachios (Halved, for garnishing)
Method:
Please all your ingredients in a medium to large bowl and give it all a mix with a either a metal or silicon spoon (wooden will stick too much).
Place in the microwave for 1 minute, then remove and stir well.
Place back in the microwave and repeat step 2, 9 more times. All in all you should heat it in the microwave for 10 minutes on 1 minute intervals, STIRRING EVERY MINUTE.
You’ll know its ready when the mixture stops being runny and most importantly when the mixture slides off the spoon.
The mixture will also begin to shrink together to form a ball as such, as well as be slightly firmer, but not too firm that you can mix through.
Leave the mixture to cool for about 10 minutes, not too long as it will begin to harden, but then again you also don’t want to burn your hands, because believe me it will be HOT!
Then using a tablespoon, spoon out the mixture into your hand and roll it into a small ball, then flatten between your palms, push in the middle with your thumb and then stick a pistachio in there and place on a plate. ( I used the top of a lemon squeezer to create the design imprint instead of my thumb, so feel free to make all sorts of patterns!)
I usually grease my hands and the plate, as they are still hot they tend to stick quite a bit.
Repeat step 7 till you have roughly 18 Perra Masewas. Leave to harden slightly in and air tight container and they will be ready to eat after a couple of hours.
