Kesar Peda Recipe
A traditional Indian mithai, this Kesar Peda is absolutely delicious. Made by combining mawa along with some sugar and flavoured with saffron, this classic is a must try in your kitchen.In association with Tetley Green Tea (India)
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 or 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.
Serve the Kesar Peda along with a warm glass of Tetley Ginger & Lemon Green Tea that will balance the sweetness of the Kesar Peda and make you feel light as well.
Other recipes that you can try are:
- 300 grams Khoya (Mawa) , store bought or home made
- 4 tablespoons Sugar
- 15 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
To begin making the Kesar Peda Recipe, gently warm the milk without boiling it and soak then saffron in it. Keep this aside for 10 minutes.
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 liquify and then thicken again. Be careful not to burn the khoya.
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.
At this stage, turn off the heat and allow the peda mixture to cool.
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.
Roll the kesar peda mixture into a log and cut 12 equal pieces.
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.
Refrigerate the Kesar Peda later.
Serve Kesar Peda for the festive season like Diwali along with a Tetley Ginger & Lemon Green Tea to stay light and healthy.
Richa runs her blog My Food Story from her kitchen in Bangalore. She's grown up in the kitchen alongside her mum and grandmothers and conversations in her family revolve around the next meal. Richa loves experimenting with new ingredients, different cuisines and is always up for trying out a new twist to everyday food. She believes that cooking shouldn't be tiresome or a rare skill. With her blog, she wants to encourage people her age to cook at home; so her recipes are simple, easy to follow and fun.