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By Steph Gigliotti
Made using condensed milk, saffron, sugar, and dried milk solids, Kesar Peda is a famous Indian sweet relished during special occasions or festivals. The addition of saffron (kesar) to the basic recipe gives Kesar Peda its distinct flavor and aroma.
6
6
05 min
15 min
Veg
Lunch
30 minutes or less
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Kesar Peda recipe is a traditional Indian sweet that originated in the state of Uttar Pradesh, India. It is believed to have been first made in the city of Mathura, considered to be the birthplace of Lord Krishna, a Hindu deity. Over time, the local cooks in Mathura adapted the recipe of Kesar Peda to suit the local tastes and preferences. The desi sweet can be easily made at home using a few ingredients that are usually available in your pantry. I prefer making Instant Kesar Peda Recipe on occasions like Diwali and Ganesh Chaturthi to feel the essence of Indian spirits while away from home. Making delicious home-style Kesar Peda is no big task. Just the blend of milk, sugar, saffron, and nuts can give you an irresistible decadence you did crave more after every bite. Have on your apron as I guide you to making a perfect home-style Instant Kesar Peda Recipe in no time.
Preparation Method for Instant Kesar Peda Recipe
In a bowl, add a pinch of saffron strands to 1 tbsp of warm milk and let it sit for 5 minutes.
In a non-stick pan, heat 1/4 cup of ghee on low flame. Add 1 cup of milk powder and saute for 2-3 minutes until it turns slightly brown.
Add 1/2 cup of condensed milk to the pan and mix well. Stir continuously until the mixture starts to leave the sides of the pan.
Add the saffron milk and 1/2 tsp of cardamom powder to the pan and mix well. Cook for another 2-3 minutes.
Once the mixture leaves the pan sides, turn off the heat and let it cool for a few minutes.
Once the mixture is cool enough to handle, grease your palms with some ghee and shape the mixture into small round balls.
Press a few chopped pistachios onto each kesar peda recipe for garnishing.
Your instant Kesar Peda is ready to serve! You can serve it immediately or store it in an airtight container in the refrigerator for later. Enjoy!
Use fresh ingredients: Use fresh full-fat milk and good quality saffron for the best flavor and texture.
Use a heavy-bottomed pan: A heavy-bottomed pan will prevent the milk from burning or sticking to the bottom of the pan.
Use a food processor or blender: After the milk has thickened, transfer it to a food processor or blender and blend it until it becomes smooth.
Shape the Peda: Allow the Kesar Peda recipe mixture to cool slightly, and then shape it into small balls or flat discs.
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