- 1.5 cups Milk
- ⅓ cupMilk:
- ⅕ cup Sugar
- ½ teaspoon Cardamom powder
- 10-12 saffron
- 1 teaspoon pistachio
First Soak 10-15 strands of Saffron in 2 tablespoons of water. Keep it aside.
* Next in a non-stick pan add ⅓ cup milk and add 1.5 cup milk powder. Mix and make a smooth mixture.
* Take care that there should be no lumps.
* Now place this pan over low heat and keep it stirring for 4-5 minutes till mixture thickens.
* Now switch of the heat and add powdered sugar, cardamom powder and ghee.
* Mix and stir well.
* Switch on heat and cook on slow for one minute till everything gets incorporated and a homogenised mix is formed.
Shaping Peda
* Remove the mixture from the pan to a plate. Now apply a bit of ghee on your hands, take a small portion of the milk solids mixture and roll it into a ball shape.
* Make balls from all the milk solid mixture. You can make approximately 14-15 balls.
* Place these balls on a plate and press either with Peda stamp or the back of a glass to mark the design impression.
* If you do not have peda stamp you can simply make a thumb impression and garnish with chopped pistachios.
* Allow them to cool and enjoy these delicious sweet Kesar Peda.
- Do not skip ghee it adds nice texture to kesar peda recipe.
- Shape Peda while milk solids are still warm once milk solidifies after cooling down it is difficult to shape them.
- Always soak saffron in water for maximum flavour and beautiful colour.
- Soaking saffron in milk does not release it’s maximum flavour. I always use this trick that I learned from a saffron trader in Dubai’s spice souk.
Calories: 27kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 13mg | Potassium: 48mg | Fiber: 1g | Sugar: 5g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg