Kesar Peda
A simple recipe for the renowned Indian dessert, Kesar Peda. This recipe requires only basic ingredients, allowing you to make the traditional Kesar peda at home, just like the ones you'd find at a halwai (Indian sweet shop).
Servings 25 Kesar Peda
Calories 62kcal
Cost Rs 250
Ingredients
- 500 g Khoya / Mawa I have used unsweetened Khoya
- 4 Tbsp. Milk
- 6 Tbsp. Sugar adjust according to taste
- ½ Tsp. Saffron / Kesar
- ½ Tsp. Green Cardamom Powder
- 1 Tsp. Ghee Optional
- 10 Pistachios for decoration
Instructions
- Heat the Milk and mix ¾ 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.
Nutrition
Serving: 50g | Calories: 62kcal | Carbohydrates: 4.6g | Protein: 3g | Fat: 3.7g | Saturated Fat: 2.3g | Cholesterol: 14mg | Sodium: 24mg | Fiber: 0g | Sugar: 3.8g
