In a large heavy saucepan, heat butter on low flame until it melts; stir in heavy cream and saffron milk. Cook until milk comes to the boiling point gradually stirring in Carnation milk powder.
When the mixture thickens, turn off the heat and let it stand until it cools.
Add sugar and cardamom. Mix it well and make small balls and flatten. Add a piece of pistachio on top for decoration.
Makes 50 pendas
Submitted by Kavita Kulkarni of Brandon
Ingredients for cover:
Remove from heat and keep stirring until it cools. After two hours, when completely cool, add remaining filling ingredients. Make a small puri with the dough. Place ¾ teaspoon of filling in the center and fold in half. Seal the sides firmly with your fingers.
Decorate the seam in a braid-like pattern. It is important to seal firmly or they will pop open while frying. When all the ghughras are stuffed, deep-fry them in ghee (using a combination of equal parts oil and ghee makes them moist). Allow to cool completely and store in an airtight container.
Makes 30-35 ghughras.
Submitted by Nila Patel of Tampa