Kesar Peda, a fudge-like Indian sweet, is a blend of saffron and creamy milk powder that melts in your mouth with every bite. This instant Peda recipe offers a modern twist on the traditional sweet, allowing you to savour the rich flavours of Kesar Peda with minimal effort. The saffron, or “Kesar,” infuses the pedas with a vibrant golden hue and a unique aroma, making them a perfect treat for festive occasions like Janmashtami, Ganesh...
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Warm a tablespoon of milk slightly and add the saffron strands. Let it sit for a few minutes to release the saffron’s color and flavor.
In a heavy-bottomed pan, pour the remaining ½ cup of milk. Add the melted ghee and powdered sugar, stirring until fully combined.
Gradually add the milk powder and saffron mixture, stirring continuously to prevent lumps. Mix in the cardamom powder.
Cook the mixture over low to medium heat, stirring constantly until it thickens and starts leaving the sides of the pan, forming a pliable dough.
To check readiness, take a small portion and roll it into a ball. If it forms without sticking to your fingers, the mixture is ready.
Transfer the dough onto a plate and let it cool slightly. Grease your hands with a little ghee, take small portions of the mixture, and roll them into smooth balls. Press each ball slightly into a flat circle.
Make an indent on each peda and place the sliced pistachio in the center, pressing gently.
Let the pedas cool completely before serving or storing. They can be kept in a container for 2-3 days or refrigerated for longer shelf life.
Achieving the right dough consistency is key to smooth pedas. Avoid overcooking, as this can make them dry and crumbly.
If the dough cracks or feels dry while shaping, apply a bit of warm ghee to your palms and knead until smooth.
For special occasions, garnish with extra saffron strands or edible silver leaf (varak) for an elegant touch.
Can I make Kesar Peda without saffron and still enjoy a delicious treat?
Yes, you can omit saffron from the recipe, but keep in mind that it will lose the distinct color and flavor that saffron provides. The result will be a tasty version resembling a plain Milk Peda, which is still enjoyable.
How long can I store Kesar Peda and what is the best way to keep it fresh?
Kesar Peda can be stored in an airtight container at room temperature for 2-3 days. If you want to extend its shelf life, refrigerate them, where they can last up to a week while maintaining their delicious taste.
Is it possible to use khoya instead of milk powder in the Kesar Peda recipe?
Absolutely! You can replace milk powder with khoya, but the cooking process will be slightly different. You'll need to cook the khoya with sugar and saffron until it thickens before shaping the pedas as usual.
What should I do if my Kesar Peda mixture turns dry and crumbly?
If your peda mixture becomes dry and crumbly, it may be due to overcooking or using too much milk powder. To remedy this, simply add a little warm milk or ghee and knead the mixture until it reaches a smooth consistency.
How can I tell if my Kesar Peda mixture is ready for shaping?
To check if the mixture is ready, take a small portion and try rolling it into a ball. If it forms a ball without sticking to your fingers, then the mixture is ready to be shaped into pedas.
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