Celebrate Makar Sankranti with the sweetness of Gujarat’s special dish Thabdi Peda, also known as Kathiawadi Peda. 
 

1 litre milk
250 gm sugar
Half tsp alum 
Cardamom powder
One tbsp ghee
Half tbsp pistachios
One pinch of saffron

Start by heating 1 litre of milk in a heavy-bottomed pan on medium heat until it comes to a boil. Add sugar to the milk. 
 

After adding sugar to the milk, add alum to it. This will initiate the curdling process in the milk. Continuously stir the milk. 
 

Let the mixture boil down to half the original quantity on high flame. Simultaneously, take a pan and spread 150 gms of sugar on it. 
 

Caramelize the sugar on low flame until it dissolves. After that, add this sugar to the curdled milk while it’s still on stove. Continuously mix it slowly. 
 

Continue cooking the batter until the water dries up. Add cardamom powder into the mixture. Once the batter looks ready, turn off the gas.