Kesar Peda Recipe | Indian Milk Dessert | How to make Kesar Peda | Manjula

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.

Heat a heavy bottom non-stick pan on low heat.

Add heavy cream and dry milk powder to the pan and mix well for about a minute.

Continue stirring and cleaning the sides to prevent burning for about 12 minutes until the mixture becomes thick like dough.

After about 7 minutes, add crushed cardamom and saffron soaked in warm milk, mixing well.

Cook for an additional 6 minutes until the mixture is known as khoya and has a sponge-like texture.

Turn off the heat and transfer khoya to a bowl, allowing it to cool to room temperature for about 15 minutes.

Once cooled, mix in the sugar until it forms a soft dough.

Take about 1 tablespoon of the khoya mixture and shape it into pedas, making a small dent in the center.

Garnish each peda with sliced pistachios, pressing them into the dent.

Serve the pedas at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens