Easiest and Tastiest Kesar peda Recipe
Kesar peda is quick and easy to make. If you are hosting a festival gathering during Diwali or Holi, prepare this delicious dessert to serve to your guests.
Ingredients
- 300 grams Khoya (Mawa), homemade or readily available
- 4 tbsp Sugar
- 15 Saffron strands (Kesar)
- 2 tbsp Milk
- 1/4 tbsp Cardamom powder (Elaichi)
- 1 tbsp Chopped Almonds/ Pistachios
- 1/2 tbsp Ghee
Instructions
- Take a small pan and warm the milk without boiling it. Let the saffron soak for a while and then use it.
- In a non-stick pan, put crumbled khoya (mawa) and sugar while stirring continuously for 6-7 minutes on low heat. Initially, the khoya will melt, then thicken again.
- Once the khoya has thickened, put cardamom powder and saffron milk in it. Cook for a little while until the khoya thickens up considerably. A sticky dough-like consistency is obtained and the khoya starts leaving the sides of the pan.
- Switch off the flame and allow the peda mixture to cool. Once cool enough to touch, grease your hands with ghee and knead it lightly to get rid of lumps if any to have a smooth mixture. Also, a little ghee can be added at this stage to give a shine to the dough.
- Roll the mixture of peda into a log and cut them into 12 equal pieces. Roll them into small balls and put a dent in the center with your thumb and add chopped dry fruits to it. Place the kesar peda aside for a while to cool down before serving.
Notes
- You can add a little ghee in a nonstick pan to prevent khoya from sticking at the bottom of the pan.
- Store the kesar peda in an airtight container in the refrigerator.
- It is also possible to add a small pinch of food color if you wish.