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%Kesar Peda

Kesar Peda


An easy recipe of famous Indian Kesar Peda


  • Khoya / Mawa: 500g (I have used unsweetened Khoya)
  • Milk: 4 Tbsp.
  • Sugar: 6-7 Tbsp. (adjust according to taste)
  • Saffron / Kesar: 1/2 Tsp.
  • Green Cardamom Powder: 1/2 tsp.
  • Ghee: 1 Tsp. (Optional)
  • Pistachios: for decoration


  1. Heat the Milk and mix 3/4 of the Saffron with it and leave the mixture aside.
  2. Grate the Khoya or just crumble using your hand.
  3. Now take Khoya in a pan and start cooking on low flame.
  4. Stir continuously until the Khoya melts and then add sugar to it.
  5. This will take around 6-8 minutes.
  6. Mix and cook in low flame for 5 minutes.
  7. Cook till the mixture thickens.
  8. Add Green Cardamom Powder and the Milk and Saffron mixture to the Khoya.
  9. The mixture will emit aroma and will turn bright yellow in color.
  10. Switch the flame off.
  11. Transfer the thick mixture into a plate and let it cool before shaping the Peda.
  12. Once the mixture is ready to be shaped by hand ( completely cooled down) crumble it using the hand.
  13. Divide the mixture into 25-30 small portions.
  14. Make Ball of each Portion
  15. Now take a ball and shape the Peda.
  16. Following the same step make rest of the Kesar Peda.
  17. Decorate each Kesar Peda with remaining Kesar/ Saffron and Pistachios.
  18. The Peda can be stored in air-tight container for 10 days.
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Dessert
  • Cuisine: Indian
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