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