Kesar Peda
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Ingredients
| Ingredients | Quantity |
|---|---|
| Soft white milk fudge (khoya) | 500g |
| sugar powdered | 300gms |
| cardamom powder | ½tsp |
| cardamom seeds semi crushed | 1tsp |
| slivered or crushed pistachios | 1tbsp |
| saffron | A few strands |
| warm milk | 1tbsp |
| saffron color (optional) | 2 drops |
Servings
| Serving | 7-10 |
|---|---|
| Preparation Time | 15 Mins |
| Cooking Time | 30 Mins |
Method
- Soak the saffron in warm milk. Crumble the milk fudge. If very hard, grate the fudge. Add powdered sugar and mix well.
- Put mixture in a large heavy or nonstick pan. Heat on medium high for few minutes. Reduce the flame and cook till soft and gooey.
- Make sure to stir continuously, while on heat. When mixture is thick and gooey, add cardamom and saffron. Add the color if desired.
- Mix well, and take off fire. Allow to cool, gently turning occasionally.
- Use cookie molds, or shape pedas with palms into patty rounds. Mix pistachios and cardamom seeds and press a bit on top of each.
- If using molds, first sprinkle some at bottom. Take some mixture and press into mold. When set well, invert and carefully, unmold.
Recipe Tips
- , try this easy to make saffron flavoured peda recipe, which can also be served as prasad for festivals.
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