Kesar Peda Recipe:
Today I am going to share a post on a most popular North Indian Kesar Peda recipe. Kesar Peda is a delicious and rich Indian dessert, specially prepared for festive occasions. This Indian dessert is infused with saffron milk. This is an easy and quick peda recipe made with Khoya, sugar, ghee and milk. You can prepare this delicious milk sweet within 30 minutes.
This Peda is prepared with very few ingredients, khoya, milk and sugar, and flavoured with cardamom or saffron.
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How to make Kesar Peda? Step-by-step recipe with photo:
Kesar Peda, a soft and creamy saffron milk fudge that is perfect for any occasion. This small batch recipe makes 18 pedas!
Ingredients used for Kesar Peda:
Khoya – Used homemade
Milk – I used whole full-fat milk
Ghee – Used homemade (clarified butter)
Sugar– Powdered sugar
Cardamom powder -Elachi, Used homemade powder
Saffron– Used to flavour
Nuts – Pistachio for garnishing
Ingredients:
Ghee – 1teaspoon
Milk – ¼ cup
Sugar Powder – ¼ cup
khoya -400gm
Cardamom powder – ¼ teaspoon
Saffron few strands
Preparation:
First, soak a few saffron strands in warm milk and keep aside.
Method:
- Heat a heavy bottom pan over medium heat.
- Add ghee to the pan.
- Now put khoya in a heavy bottom pan over medium heat for a few minutes.
- Reduce the flame and cook till soft and gooey.
- Make sure to stir continuously, while on the heat.
- When the mixture is thick and gooey, add cardamom powder and saffron, and mix them well.
- Switch off the heat and take it out on a plate, Let’s allow the mixture to cool down slightly.
- Add powdered sugar when the flour is slightly warm and mix them well.
- Take a small amount of mixture in your hands and shape it into desired-sized rounds and serve.
- Store in an airtight container
This recipe is a small batch recipe that can easily be doubled or tripled. I love when I can make a small amount of an indulgent dish.
Suggestions:
- Add 2 tablespoons of milk to mawa/khoya if your khoya is too dry, this will ensure that your pedas would come out soft.
- Always grease your hand with ghee before shaping the peda, this way the dough won’t stick to your palms.
- Always shape pedas when the dough is a little warm, this would help in moulding them easily.
- I decorated with pedas with edible silver leaves for drool-worthy aesthetics. This step is completely optional, you can skip it if you want.
- Don’t overcook the dough once it starts leaving the pan’s sides. Transfer to a plate. Otherwise, the peda will not be soft.
Kesar Peda | Kesar Peda Recipe | How to make Kesar Peda | Peda Recipe
Materials
- 400- gram Soft white milk fudge khoya
- 1/4 cup Sugar powdered to taste
- ¼ teaspoon cardamom powder
- 1 tablespoon dry nuts( pistachios or almonds) slivered or crushed
- pinch of strands of saffron
- ¼ cup warm milk
- 1 teaspoon ghee
Instructions
Preparations:
- Soak the saffron in warm milk.
Method:
- Heat a heavy bottom pan over medium heat, and add gheeinto the pan.
- Now,Put khoya in a heavy bottom pan over medium high heat for few minutes.
- Reduce the flame and cook till soft and gooey.
- Make sure to stir continuously, while on the heat.
- When the mixture is thick and gooey, add cardamom powder and saffron.
- Switch off the heat and take it out in a plate allow the mixture to cool down slightly.
- Add powdered sugar when flour is slightly warm and mix well.
- Take a small amount of mixture in your hands and shape into desired sized rounds and serve.
- Store in an airtight container
Notes
- you can also adjust sugar and cardamom powder according to your taste.
Servings: 18
Amount per serving
Calories 54
Total Fat 3.2g
Saturated Fat 1.9g
Cholesterol 12mg
Sodium 23mg
Total Carbohydrate 3.8g
Dietary Fiber 0g
Total Sugars 3g
Protein 2.7g
Vitamin D 0mcg
Calcium 50mg
Iron 0mg
Potassium 28mg
FAQ related to Kesar Peda
How long I can store Peda?
You can store them in an airtight container at 22-25°C for 2 days, but if you want to store them longer then keep in the refrigerator and take them out 30 minutes before serving. They stay fresh in the refrigerator for up to 1 week.
Can I use Kewra water instead of saffron to enhance the flavour of Peda?
Yes, you can also use kewra water, instead of saffron to it if you want to get an enhanced aromatic flavour.
Enjoy!
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