Kesar Peda Recipe I No Khoya No Mawa 10 Minute Milk Peda I केसर पेड़ा I Pankaj Bhadouria

milk powder

🥗Healthier: coconut flour

💰Cheaper: regular flour

Coconut flour provides a different flavor and is often less expensive.

saffron

🥗Healthier: turmeric

💰Cheaper: yellow food coloring

Turmeric adds color but alters the flavor.

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is healthier, while butter is a more accessible fat.

pistachios

🥗Healthier: walnuts

💰Cheaper: peanuts

Walnuts offer a similar texture and are often less expensive.

Start by taking 3 tablespoons of ghee in a pan.

Add 1/2 cup of milk to the ghee and mix them together.

Heat the mixture on low flame until it combines well and does not boil.

Add the saffron that has been soaked in warm water to the mixture and let it cook for a bit to infuse the flavor.

Gradually add the milk powder to the pan, stirring continuously to avoid lumps.

Cook the mixture on low heat until it thickens and starts to leave the sides of the pan, resembling a dough.

Once thickened, add the sugar (which has been powdered for easy mixing) and mix well.

Stir continuously on low heat until the mixture thickens again and starts to come together.

Add a few drops of lemon yellow food color and mix until evenly distributed.

Cook for another 3-4 minutes until the mixture is dry enough to form balls.

Transfer the mixture to a plate and let it cool slightly.

Once cool enough to handle, grease your hands with ghee and take small portions of the mixture.

Roll them into balls or shape them into discs using a cutter for a perfect round shape.

Garnish with a piece of saffron and some chopped pistachios on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens