Kesar Peda Recipe (Saffron Peda)
Delight in the rich, sweet essence of Indian cuisine with these exquisite Kesar Pedas, also known as Saffron Pedas. This traditional dessert is cherished for its vibrant flavor and soft, melt-in-your-mouth texture, making it a perfect ending to any festive meal or a sweet treat to share with loved ones.
Ingredients
| Ingredient | Quantity |
|---|---|
| Khoya (Mawa) | 300 grams (store-bought or homemade) |
| Sugar | 4 tablespoons |
| Saffron strands | 1 teaspoon |
| Milk | 2 tablespoons |
| Cardamom powder (Elaichi) | 1/4 teaspoon |
| Pistachios (sliced) | 1 tablespoon |
| Ghee (optional) | 1/2 teaspoon |
Nutritional Information (per peda)
| Nutrient | Amount |
|---|---|
| Calories | ~80 |
| Protein | ~1.5g |
| Carbohydrates | ~10g |
| Fats | ~4g |
| Fiber | ~0.5g |
Preparation Time
| Task | Time |
|---|---|
| Preparation | 15 minutes |
| Cooking | 30 minutes |
| Total | 45 minutes |
Servings
| Number of Servings |
|---|
| 12 |
Cuisine
| Type |
|---|
| Indian |
Course
| Type |
|---|
| Dessert |
Diet
| Type |
|---|
| Vegetarian |
Instructions
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Infusing Saffron: Begin by gently warming the milk in a small saucepan, ensuring it does not boil. Add the saffron strands to the warm milk, allowing them to steep for about 10 minutes. This process enhances the flavor and color of the milk, creating a beautiful infusion that will elevate your Kesar Peda.
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Cooking Khoya: In a heavy-bottomed pan or kadai, crumble the khoya and combine it with the sugar. Cook this mixture over low heat for 4 to 5 minutes, stirring continuously to ensure that the sugar dissolves completely. As the khoya heats up, it will melt initially before thickening again. Maintain a steady stir to prevent the khoya from burning.
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Adding Saffron and Spices: Once the khoya thickens, incorporate the saffron-infused milk and the powdered cardamom into the mixture. Continue cooking for a few more minutes until the khoya achieves a considerably thicker consistency that resembles a sticky dough and begins to pull away from the sides of the pan.
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Cooling and Kneading: After reaching the desired consistency, turn off the heat and let the khoya mixture cool. Once it’s cool enough to handle, knead it lightly to remove any lumps, creating a smooth dough. If desired, add a small amount of ghee during this step to enhance the texture and shine of the pedas.
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Shaping the Pedas: Roll the khoya mixture into a log shape and cut it into 12 equal pieces. Take each piece and roll it into a small ball. Create a small dent in the center of each ball and insert a slice of pistachio for decoration. Alternatively, if you have a peda mold, you can use it to shape the pedas for a more traditional presentation.
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Serving Suggestions: Your Kesar Pedas are now ready to be enjoyed! Serve these delightful sweets as a dessert alongside a festive meal, perhaps featuring dishes such as Tandoori Gobi Tikka, Hariyali Paneer Tikka Masala, and Modur Pulao With Pomegranate for an exquisite Indian feast.
Enjoyment
These Kesar Pedas not only tantalize the taste buds but also evoke the spirit of celebration, making them a beloved choice for festivals and special occasions. Their delicate saffron flavor and inviting aroma create a delightful end to any meal, leaving a sweet memory for you and your guests. Enjoy your cooking and the delightful results!
