Penda
- 237 ml whipping cream
- 3 cups skim milk powder
- 1/2 tsp ground cardamom powder
- 1/2 tsp ground nutmeg
- 1/2 cup Sugar
- 1 tbsp ground almond powder (optional)
- In a non-stick pot, combine whipping cream and sugar. Heat on medium high, boil until sugar is dissolved (5 minutes)
- Lower to medium, then add 3 cups of skim milk powder and stir to smooth consistency until mixture takes on a golden brown colour
- Add 1/2 tsp ground cardamom powder + 1/2 tsp nutmeg, stir in
- Optional: add 1 tbs almond ground powder
- Let cool
- If too thick add a little milk to make a roll-able
- Roll into 1 inch balls, slightly flatten into fat discs; garnish with slivered almonds or crushed pistachios