Kesar 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.
Kesar Peda recipe - How to make Kesar Peda
Preparation Time: Cooking Time: Total Time:
Makes 16 pedas
For Kesar Peda
1/4 tsp saffron (kesar) strands
2 cups crumbled mawa (khoya)
1 tsp milk
1/2 cup powdered sugar
1/4 tsp cardamom (elaichi) powder
For kesar peda
- For kesar peda
- To make {span class="bold1"}kesar peda{/span} 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 {span class="bold1"}kesar peda{/span} in an air-tight container and refrigerate.
like kesar peda
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what is kesar peda made of?
- what is kesar peda made of? 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)?
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This is what khoya looks like.
preparing kesar milk
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In a small bowl put 1 tsp milk.
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Add 1/4 tsp saffron (kesar) strands.
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Mix well. Keep aside.
cooking mawa
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In a hot broad non-stick pan put 2 cups (1/2 kg) crumbled mawa.
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Cook on a medium flame for 7 to 8 minutes, while stirring continuously.
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Transfer the mava mixture into a large plate.
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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.
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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.
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Add 1/4 tsp cardamom (elaichi) powder.
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Add saffron milk mixture.
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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.
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Cover with a cling wrap. Refrigerate the Kesar Peda mixture for 30 minutes. This makes the process of shaping the pedas easier.
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The kesar peda mixture has thickened.
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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 peda
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Divide the mixture into 16 equal portions.
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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.
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Your hands must be greased a little with ghee. To get round smooth edges, roll the sides of the peda on your palm.
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Place a few saffron strands on each peda. Press down gently so that the saffron sticks.
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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.
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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.
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Serve or store the kesar peda in an air-tight container and refrigerate.
tips 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.
| Energy | 93 cal |
| Protein | 3.6 g |
| Carbohydrates | 9 g |
| Fiber | 0 g |
| Fat | 4.7 g |
| Cholesterol | 0.1 mg |
| Vitamin A | 27.3 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 1.1 mg |
| Folic Acid | 0 mcg |
| Calcium | 172.7 mg |
| Iron | 0 mg |
| Magnesium | 0.1 mg |
| Phosphorus | 76 mg |
| Sodium | 0.1 mg |
| Potassium | 0.3 mg |
| Zinc | 0 mg |
Hi have a query? Keep aside for a day u have mentioned. Do I have to keep in refrigerator or outside? For one whole day or couple of hours? I am in a doubt won''t it get spoiled?
Hi just wanted to ask if this can be made with malai collected from milk at home or any other recipe where I can use the malai..
Maam pls show me the recipe of sugar free kesar peda
Your recipes are too good, yummy and easy to make. Thanks for sharing. Madam, for mava, we get both sweetened and unsweetened. Which one should we use?
How much grams in 1cup mava??
How do you make mava? Thanks
How do I make na a from the ricotta cheese? Thanks.
Can you make doodh peda with milk powder? If yes can you show it in YouTube?
Do we need to keep the mixture for a day Or hrs ?
If you cannot find mama easily since I live abroad . What alternative ingredient can you use ? Can you use Ricotta cheese?
Edited after original posting.