Kesar peda brings back memories of bustling Indian sweet shops and festive celebrations. This beloved milk sweet gets its distinctive golden hue and fragrant aroma from pure saffron strands. I learned to make these at home from my grandmother, who always insisted on using the best quality khoya for the silkiest texture. The process is surprisingly simple — just a few ingredients and some careful stirring transform basic ingredients into something truly special.
About the Recipe
This homemade version of kesar peda captures all the richness of traditional shop-bought sweets but lets you control the sweetness. The recipe uses readily available ingredients and basic kitchen equipment. The key is patience during the cooking process, allowing the mixture to thicken slowly develops the best texture and flavor. Even beginners can master this classic Indian sweet.
Why you will love this recipe
The recipe strikes an ideal balance between simplicity and authenticity. You only need six ingredients and about an hour of time. The cooking process is forgiving; merely stir until the mixture reaches the right consistency. The pedas keep well for several days, making them perfect for advance preparation. I always make extra to share with neighbors, who love the rich milky taste and delicate saffron aroma.
Cooking Tips
Use fresh, good quality khoya for the best results. Keep the flame low while cooking to prevent the mixture from sticking or burning. Grease your palms with ghee when shaping the pedas. Test the consistency by taking a small portion — it should be firm enough to hold shape but still pliable. Allow the mixture to cool slightly before shaping.
Serving and Storing Suggestions
Makes about 20 pedas. Preparation time is 45 minutes to 1 hour. Serve at room temperature as a dessert or sweet snack. Store in an airtight container at room temperature for up to 5 days. Layer with parchment paper to prevent sticking.
Similar Recipes
- Malai Peda
- Milk Powder Peda
- Kaju Katli
- Besan Ladoo
Nutrient Benefits
Saffron contains antioxidants and may help improve mood and memory. Milk solids provide calcium and protein. Pistachios add healthy fats and minerals. While this is a sweet treat meant for occasional enjoyment, it offers more nutritional value than many processed desserts.
Kesar Peda
Ingredients
- 2 cup Unsweetened Khoya
- 1 cup Sugar
- few Saffron Strands
- 1/4 cup Milk
- few Pistachios to garnish
- little Cardamom Powder optional
Instructions
- Add the saffron strands to milk and keep aside for 20 to 30 minutes.
- Add khoya to a kadhai (pan) and place it over medium flame.
- Add sugar and saffron milk mixture.
- Mix well.
- When the sugar has fully melted and mixed evenly, reduce flame to low.
- Simmer until it starts to thicken.
- When it is thickened, switch off the flame.
- Transfer to a bowl.
- Using greased palms make small balls and flatten them to 1/4 to 1/2 inch circles.
- Sprinkle pistachios on top.
- Store in an airtight container.
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Frequently Asked Questions
Can I use milk powder instead of khoya?
While possible, the texture will not be as rich. Use fresh khoya for taste and consistency.
Why did my pedas become too hard?
Overcooking or too much sugar can cause hardening. Cook just until the mixture leaves the sides of the pan.
How do I prevent the mixture from sticking while cooking?
Use a heavy-bottomed pan, keep stirring constantly, and maintain low heat throughout the cooking process.
