You are here: Home > Cuisine > Indian Veg Recipes > Rajasthani Food > Rajasthani Mithai, Sweets > Kesar Peda kesar peda recipe | instant kesar peda | quick and easy peda recipe | kesar mawa peda | by Tarla Dalal kesar peda recipe | instant kesar peda | quick and easy peda recipe | kesar mawa peda | with 26 amazing images.kesar peda recipe | instant kesar peda | quick and easy peda recipe | kesar mawa peda is a rich Indian sweet which is often enjoyed at festivals across the country. Learn how to make kesar mawa peda.To make kesar peda, combine the saffron and milk in a small bowl, mix very well and keep aside. Put the mawa in a hot broad non-stick pan and cook on a medium flame for 7 to 8 minutes, while stirring continuously. Transfer the mixture into a thali, spread it evenly and keep aside to cool for 20 minutes. Add the sugar, cardamom powder and saffron-milk mixture and mix gently with hands. Cover with a cling wrap and refrigerate the mixture for 30 minutes. Mix well and knead into a dough. Divide the mixture into 16 equal portions and shape each portion into a flat round of 376 mm. (1½”) diameter. Place a few saffron strands on each peda and press down gently. Again cling wrap and refrigerate for 6 hours or till the pedas are firm. Serve or store the kesar peda in an air-tight container and refrigerate.Instant kesar peda has a characteristic opulence about it, with the dominant flavours of saffron and cardamom lacing the intense richness of mava. By using readymade mava we have brought down the cooking time required to make this traditional mithai. You still have to plan ahead when you want to prepare this, as it requires 6 hours of cooling.To get the perfect colour of quick and easy peda recipe recipe like the ones available in the market, choosing and buying a good quality of saffron is a must. If you wish, you can also add 1 to 2 drops of edible yellow food colour.This traditional kesar mawa peda charm is sure to please every generation of Indians! Make in advance and sit back and enjoy with your friends and family after a hearty meal and take back sweet memories.Tips for kesar peda. 1. Store kesar peda in an airtight container in the fridge. Stays good for stays for 2 days. We have kept some foil at the base to prevent the peda from sticking to the box. 2. Roll each portion into a ball. Then flatten it slightly in between your palms. Shape each portion into a round flat 376 mm. (1½”) diameter circle. You can make a criss cross pattern on the instant mava peda with the help of a knife, fork or thread to make it look good. 3. Mix gently with your hands and our mixture for Kesar Peda is ready. Mixing gently with your hands is important else the ghee from mawa can separate out. 4. Add 1/2 cup powdered sugar. We are using powdered sugar as this will spread evenly through the peda. You can increase or decrease the quantity as per your preference. 5. Cover with a cling wrap. Refrigerate the Kesar Peda mixture for 30 minutes. This makes the process of shaping the pedas easier. You can also try your hand at other saffron based treats like the kesar pista biscuit and Kesari Milk.Enjoy kesar peda recipe | instant kesar peda | quick and easy peda recipe | kesar mawa peda | with step by step photos. 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हिन्दी में पढ़ें (Kesar Peda in Hindi) કેસર પેંડા રેસીપી | ઇન્સ્ટન્ટ કેસર પેંડા | સરળ પેંડા ની રેસીપી | કેસર માવા પેંડા - ગુજરાતી માં વાંચો (Kesar Peda in Gujarati) Table Of Contents about kesar peda▼kesar peda step by step recipe▼what is kesar peda made off?▼what is mawa (khoya)?▼preparing kesar milk▼cooking mawa▼making kesar peda▼tips for kesar peda▼calories of kesar peda▼ Kesar Peda recipe - How to make Kesar Peda Tags Rajasthani Mithai, SweetsComfort FoodsPeda, Ladoo collection DiwaliRaksha - BandhanMahashivaratriJanmashtami Preparation Time: 5 mins Cooking Time: 10 mins Total Time: 15 mins 16Makes 16 pedas Show me for pedas Ingredients For Kesar Peda1/4 tsp saffron (kesar) strands2 cups crumbled mawa (khoya)1 tsp milk1/2 cup powdered sugar1/4 tsp cardamom (elaichi) powder Method For kesar pedaFor kesar pedaTo make kesar peda combine the saffron and milk in a small bowl, mix very well and keep aside.Put the mawa in a hot broad non-stick pan and cook on a medium flame for 7 to 8 minutes, while stirring continuously.Transfer the mixture into a thali, spread it evenly and keep aside to cool for 20 minutes.Add the sugar, cardamom powder and saffron-milk mixture and mix gently with hands.Cover with a cling wrap and refrigerate the mixture for 30 minutes.Mix well and knead into a dough.Divide the mixture into 16 equal portions and shape each portion into a flat round of 376 mm. (1½”) diameter.Place a few saffron strands on each peda and press down gently.Again cling wrap and refrigerate for 6 hours or till the pedas are firm.Serve or store the kesar peda in an air-tight container and refrigerate. Nutrient values (Abbrv) per pedaEnergy93 calProtein3.6 gCarbohydrates9 gFiber0 gFat4.7 gCholesterol0.1 mgSodium0.1 mgClick here to view calories for Kesar Peda Kesar Peda recipe with step by step photos like kesar pedalike kesar peda like kesar peda recipe | instant kesar peda | quick and easy peda recipe | kesar mawa peda | kesar milk peda | then check our collection peda ladoo recipes. Here are some popular peda recipes. Malai Peda, Diabetic friendly Amrit Peda Churma Ladoo what is kesar peda made off?what is kesar peda made off? what is kesar peda made off? instant kesar peda is made from 1/4 tsp saffron (kesar) strands, 2 cups crumbled mawa (khoya), 1 tsp milk, 1/2 cup powdered sugar and 1/4 tsp cardamom (elaichi) powder. what is mawa (khoya)?what is mawa (khoya)? This is what khoya looks like. preparing kesar milkpreparing kesar milk In a small bowl put 1 tsp milk. Add 1/4 tsp saffron (kesar) strands. Mix well. Keep aside. cooking mawacooking mawa In a hot broad non-stick pan put 2 cups (1/2 kg) crumbled mawa. Cook on a medium flame for 7 to 8 minutes, while stirring continuously. Transfer the mava mixture into a large plate. Spread it evenly with the help of a spatula and cool for atleast 20 minutes or till the mixture can be easily handled using bare hands. Add 1/2 cup powdered sugar. We are using powdered sugar as this will spread evenly through the peda. You can increase or decrease the quantity as per your preference. Add 1/4 tsp cardamom (elaichi) powder. Add saffron milk mixture. Mix gently with your hands and our mixture for Kesar Peda is ready. Mixing gently with your hands is important else the ghee from mawa can separate out. Cover with a cling wrap. Refrigerate the Kesar Peda mixture for 30 minutes. This makes the process of shaping the pedas easier. The kesar peda mixture has thickened. Now the mixture can be easily kneaded into a dough. Knead into a dough. Mixing gently with your hands is important else the ghee from mawa can separate out. The mixture should finally bind like a dough. making kesar pedamaking kesar peda Divide the mixture into 16 equal portions. Roll each portion into a ball. Then flatten it slightly in between your palms. Shape each portion into a round flat 376 mm. (1½”) diameter circle. You can make a criss cross pattern on the instant mava peda with the help of a knife, fork or thread to make it look good. Your hands must be greased a little with ghee. To get round smooth edges, roll the sides of the peda on your palm. Place a few saffron strands on each peda. Press down gently so that the saffron sticks. Our kesar peda is very soft right now. So its best to cling wrap them and place in the fridge to make the peda firm. Take out of the fridge in 6 hours. The kesar peda is fairly firm and good to serve. For best results let it chill overnight. Serve or store the kesar peda in an air-tight container and refrigerate. tips for kesar pedatips for kesar peda Store kesar peda in an airtight container in the fridge. Stays good for 2 days. We have kept some foil at the base to prevent the peda from sticking to the box. Roll each portion into a ball. Then flatten it slightly in between your palms. Shape each portion into a round flat 376 mm. (1½”) diameter circle. You can make a criss cross pattern on the instant mava peda with the help of a knife, fork or thread to make it look good. Mix gently with your hands and our mixture for Kesar Peda is ready. Mixing gently with your hands is important else the ghee from mawa can separate out Add 1/2 cup powdered sugar. We are using powdered sugar as this will spread evenly through the peda. You can increase or decrease the quantity as per your preference. Cover with a cling wrap. Refrigerate the Kesar Peda mixture for 30 minutes. This makes the process of shaping the pedas easier.