No Sugar Saffron Pedas Recipes

CHRISTMAS MORNING JEWELLED MUFFIN MIX IN A JAR

Steps:

• Layer all the ingredients in a 1 litre/2 pint glass preserving jar in the order the ingredients are listed.
• Write the following method on a gift label:.
• 'Tip the contents of the jar into a large mixing bowl. Make a well in the centre and add 2 beaten eggs, 300ml/1/2 pt milk and 100g/4oz melted butter. Mix quickly and lightly to a soft batter. Divide between 12 muffin cases. Bake at 190C/fan 170C/gas 5 for 18-20 minutes Use within 4 weeks.'.
• Attach the label and a wooden spoon to the top of the jar with some raffia or coloured ribbon and a sprig of holly or seasonal herbs. (I like to use Bay leaves!).
• Look out for attractive clear jars - either glass or plastic - to show off the layers of the muffin mix - I like to use Kilner Jars.

SPICY FRIED CHICKEN (AYAM GORENG PEDAS)

Steps:

• Combine the 1st 5 ingredients in a bowl and rub the mixture over the chicken, cover and refrigerate for at least 1 hour.
• Heat the oil in a heavy based pan and add the chicken in 2 batches, cook, turning occasionally until well browned all over, drain on paper towels.
• Blend or process nuts until finely chopped.
• Return the chicken to the pan and add the nuts and chillies, cook stirring for about 1 minute.
• Add the water and cauliflower, simmer covered for about 15 mins until chicken is tender.
• Add peas and tomatoes, cook stirring gently until peas are just soft.
• Just before serving top with the eggs.

PEDAS FROM MATHURA

Steps:

• Add saffron in lukewarm milk and leave aside.
• Combine sugar with khoya, mix and then cook over medium heat until the mixture is smooth.
• Add milk in a slow trickle to khoya, stirring continuously and cook till milk is absorbed.
• Repeat the same process till all the milk is used.
• Take off the heat, add rose essence, cardamom powder and chopped pistachio.
• Mix well.
• Now take a little of the mixture and shape it into a round flat peda.
• Make same-sized pedas from the remaining mixture.
• Leave aside to cool thoroughly before serving.

SAFFRON TEA BREAD

Steps:

• put the saffron in a jug and pour in 230 ml of hot water.
• leave to infuse for at least 20 minutes.
• put the butter and sugar in a large saucepan and stir over a moderate heat.
• When the butter has melted and mixed with the sugar, add the sultanas and cherries.
• pour in the saffron water.
• return to heat and simmer gently for 5 minutes.
• leave to cool.
• preheat over to 180c/gas 4.
• grease and line a 500gr loaf tin.
• stir in the flour/salt and baking powder and slowly stir into saffron mixture to form a batter.
• Pour the batter into the prepared loaf tin and bake for between 1 and 1 and quarter hours, or until a skewer inserted in the centre comes out clean.
• leave to cool on a rack.
• serve in slices with butter.
• I have a 1 KG tin, so just use double the mixture and bake longer