Saturday, October 4, 2014

Kesar Peda - Quick & Easy Method

Yields: 23-30 pedas


Saffron - 15 strands
Hot Milk - 2 tablespoons
Clarified Butter/Ghee - 1 tablespoon + 2 teaspoons for greasing
Condensed Milk - 14 oz( approx. 400gms)
Milk Powder - 2 cups
Nutmeg Powder - 1/8 teaspoon
Cardamom Powder - 1/4 teaspoon

For Garnishing (optional):

Pistachios, slivered or pounded - 3 tablespoons
A few Saffron Strands

To Aid:

A plate greased with little clarified butter/ghee


  1. Soak saffron strands in hot milk for 15 minutes.
  2. Heat clarified butter/ghee in a sauce pan.
  3. Set the flame to low, add condensed milk. Stir well.
  4. Fold in the milk powder. Mix thoroughly until well combined and remove any lumps, if any by mashing the mixture using the spatula. Keep scarping the mixture from the sides of the pan to get a smooth mixture.
  5. Add nutmeg powder, cardamom powder. Mix well.
  6. Pour saffron milk. Mix well. 
  7. Set the flame to medium and keep stirring until the mixture collects together to form a lump.
  8. Immediately transfer the mixture into the greased plate. Allow the mixture to cool down until you can handle it with your palms.
  9. Grease your palm with some ghee and knead the mixture well.
  10. Pinch out small portion of the the mixture and shape it into a ball, press with your one finger to make a small depression or use a mould of desired shape. Keep greasing your palm every time you feel the mixture sticks to your palm so that you get smoother pedas.
  11. Sprinkle with pistachio and saffron strands. The pedas will harden slightly as they cool.
  12. Serve. Once cooled, they can be preserved in an air tight box for 3-4 days.


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