Kesar Peda Recipe

A traditional Indian mithai, this Kesar Peda is absolutely delicious. Made by combining mawa along with some sugar and flavoured with cardamom and saffron, this classic dessert is a must try in your kitchen.

Archana's Kitchen
Kesar Peda Recipe
722 ratings.

Kesar Peda Recipe is one of the easiest Indian sweets to make and doesn't require too much time or effort. It's a traditional Indian dessert made by combining sweetened khoya with other flavors such as saffron and cardamom and formed into small balls or other shapes. A favorite with kids and adults alike, Indian festivals are usually incomplete without this delicious sweet. 

This recipe of Kesar peda is so simple and quick to make that it can easily be made for a large crowd. Make this for your next festival gathering during Diwali or Holi and serve to your guests. Kesar pedas can also be served as a dessert at the end of a party meal. 

Serve the Kesar Peda as a dessert along with a festive meal of Tandoori Gobi Tikka RecipeHariyali Paneer Tikka Masala Gravy Recipe and Modur Pulao With Pomegranate Recipe.

Other recipes that you can try are:

  1. Homemade Doodh Peda Recipe
  2. Goan Bhakkam Peda Recipe
  3. Chocolate Peda Recipe

Cuisine: Indian
Course: Dessert
Diet: Vegetarian
Prep in

15 M

Cooks in

30 M

Total in

45 M

Makes:

12 Pedas

Ingredients

  • 300 grams Khoya (Mawa) , store bought or home made
  • 4 tablespoons Sugar
  • 1 teaspoon Saffron strands
  • 2 tablespoons Milk
  • 1/4 teaspoon Cardamom Powder (Elaichi)
  • 1 tablespoon Pistachios , sliced
  • 1/2 teaspoon Ghee , optional

How to make Kesar Peda Recipe

  1. To begin making the Kesar Peda Recipe, gently warm the milk without boiling it and soak the saffron in it. Keep this aside for 10 minutes.

  2. In a pan or kadai, add crumbled khoya and sugar. Cook this on a low heat for 4-5 minutes stirring continuously until the sugar is completely dissolved. The khoya will first melt and then thicken again. 

  3. Stir continuously till the khoya thickens and be careful not to burn the khoya.  

  4. Once the khoya has thickened, add saffron milk and powdered cardamom to it. Cook for a few more minutes till the khoya thickens up considerably and resembles a sticky dough like consistency and stars leaving the sides of the pan.

  5. At this stage, turn off the heat and allow the peda mixture to cool.

  6. Once the mixture is cool enough to touch, knead it lightly to get rid of any lumps so you have a smooth mixture. You can add a little ghee at this stage to give it a good shine.

  7. Roll the kesar peda mixture into a log and cut 12 equal pieces.

  8. Roll each of peda portions into small balls, make a small dent in the center and add the pista slices. Or you could use a peda mould if you have one, like shown in the image. Once shaped the Kesar Peda is ready to be served.

  9. Serve the Kesar Peda as a dessert along with a festive meal of Tandoori Gobi Tikka RecipeHariyali Paneer Tikka Masala Gravy Recipe and Modur Pulao With Pomegranate Recipe.

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Last Modified On Friday, 23 August 2019 10:29
     
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