Kesar Peda is a rich, soft Indian sweet made from khoya (milk solids), sugar, saffron strands, and cardamom powder, offering a creamy texture and aromatic flavor. Grated khoya is slowly cooked and mixed with saffron-infused milk, sugar, and spices until it forms a dough-like consistency. Once cooled slightly, the mixture is shaped into pedas and garnished with saffron strands or chopped nuts for a festive touch. Stirring continuously during cooking prevents burning and ensures smooth texture. These pedas are ideal for festive occasions like Diwali or weddings and can be stored in an airtight container for up to a week.
Ingredients:
- 500 grams khoya/mawa (unsweetened and grated)
- 4 tablespoons sugar (adjust to taste)
- 15-20 saffron strands (soaked in 2 tablespoons of warm milk)
- ½ teaspoon cardamom powder
- 1 teaspoon ghee (optional, for a smoother texture)
- Chopped pistachios (for garnishing)
Steps To Make Kesar Peda:
- Prepare Khoya Base:
- Heat a non-stick pan on a low flame.
- Add grated khoya and stir continuously until it starts to soften and melt. This process helps to prevent lumps and ensures even cooking.
- Add Sugar and Saffron Milk:
- Once the khoya melts, add sugar and mix thoroughly. The mixture will turn slightly liquid as sugar dissolves.
- Add the saffron milk and mix well to infuse its vibrant yellow color and fragrance into the mixture.
- Cook the Mixture:
- Stir the mixture continuously on a low flame to avoid burning. As it thickens, add cardamom powder for flavor.
- Cook until the mixture turns into a soft, dough-like consistency and begins to leave the sides of the pan. It should come together as a lump.
- Shape the Peda:
- Transfer the mixture to a plate or bowl and allow it to cool slightly (but not completely).
- Grease your hands with ghee, divide the mixture into small portions, and roll them into smooth balls. Flatten them slightly to shape them like traditional pedas.
- Garnish and Serve:
- Decorate each peda with a few saffron strands or chopped pistachios on top.
- Let them cool to room temperature before serving. Store the pedas in an airtight container for up to 7-10 days.
Tips:
- Stir continuously while cooking to prevent the mixture from sticking or burning.
- If the peda turns too hard, it may have been overcooked cook just until it thickens.
- Kneading while warm ensures the pedas turn out soft and smooth.
Enjoy these delicious Kesar Pedas at home, perfect for festive celebrations or as a sweet treat anytime.
