Thabadi Penda is a famous sweet of Kathiyawad, Gujarat. This penda is made from milk and sugar. It is quite easy and takes less time to make. You can eat it in two ways. If served hot, it can be eaten as Thabadi and if shaped, it can be eaten like Penda. Thabadi Penda is definitely made on festivals and as Bhog Prasad. Milk, Sugar, Ghee, Alum, Cardamom Powder, Glucose 2 cups milk 3 tablespoons sugar 1 tablespoon ghee 1 alum 1 teaspoon cardamom powder 1 teaspoon glucose, liquid 15 20 To make Thabadi Penda, first boil milk in a pan, add 1 small piece of alum and let the milk curdle. Melt 3 tbsp sugar in another pan. Once the sugar melts, immediately turn off the gas. Mix the melted sugar in the curdled milk. Keep stirring for 2 minutes. Now add 1 tablespoon ghee. Add 1 teaspoon liquid glucose. Add 1 teaspoon cardamom powder. Keep stirring the mixture and cook till the ghee leaves. Remove from flame and take out in a plate. You can also serve this Thabadi hot like this and let the Thabadi cool down a bit before making the Penda. Then make pedas. Garnish with pistachios. Store in a closed container. Serve Thabadi Penda as Prasad or as a dessert after dinner.