Kesar peda is the part of every festival celebration in India !
Prep Time: 15 Min
Cook Time: 30 Min
300 grams - Khoya(Mawa), 4 tbsp - Sugar 12-15 Saffron strands (Kesar) 2 tbsp - Milk 1/4 tbsp Cardamom powder (Elaichi) 1 tbsp Chopped Almonds/ Pistachios 1/2 tsp - Ghee
Take a small pan and warm the milk without boiling it. Let the saffron soak for a while and then use it.
Step 1
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.
Step 2
Once the khoya thickens, add cardamom powder and saffron milk. Cook until it reaches a sticky dough-like consistency and starts to separate from the pan's sides.
Step 3
Turn off the heat and let the peda mixture cool. Once cool, grease your hands with ghee, knead lightly to remove lumps, and add a bit of ghee for a shiny texture.
Step 4
Shape the peda mixture into small balls, create a dent in the center, add chopped dry fruits, and let the kesar peda cool before serving.
Step 5
That's it. Follow our food jorney along ! Swipe up to see more similar types of stories.
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