Indian Food

Kesar Peda Recipe

Kesar Peda is a traditional Indian sweet that’s often served as a dessert or during religious festivities. This recipe for making the kesar peda has been passed down through generations and is a favorite among our family members.

Kesar peda is a traditional Indian dessert that is made with khoya. The kesar peda recipe uses milk, khoya, sugar, and cardamom powder. This dessert has been around for centuries and is loved by many.

Rekha Kakkar updated this page on October 28, 2021.

In 10 minutes, make instant Kesar Peda using milk powder. You don’t need condensed milk, khoya, or mawa to prepare this fast and easy Peda recipe. Make this kesar Peda right away if you need a fast sweet mithai dish for the holidays.

Milk Peda is a famous dessert found in Indian confectioneries. The traditional milk peda recipe takes a long time to prepare. However, there are many different types and flavors of peda available nowadays.

There are several peda recipes to choose from. Peda may be made using either khoya or condensed milk. You’ll need to spend some time creating pedas in both of these approaches, however I create Peda without condensed milk or khoya in this Instant recipe.

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I prefer to create fast sweets for most celebrations, such as Diwali, Holi, and Raksha Bandhan. Our festive dessert meal includes a lot of Kesar Peda. Dried milk solids, milk, sugar, and your favorite flavorings are used to make this delicious peda dish, which is a kind of fudge.

In this dish, I utilized the most common and reasonable saffron or cardamom flavors. If you like, you may use rose water or kewra.

1635431227_117_Kesar-Peda-Recipe

Why Do We Enjoy This Recipe So Much?

  • This is a quick and easy recipe.
  • It tastes just like Peda from the Mithai store.
  • The flavors of Kesar and Elaichi give Peda a lot of flavor.

Instant Kesar Peda Ingredients

Milk Solids or Milk Powder: Milk solids or milk powder is a kind of milk. This recipe will not work with dairy whitener.

Milk: Either whole milk or normal milk will suffice.

For easy incorporation, use powdered sugar.

Cardamom powder and saffron are used as flavorings.

How to Make Milk Powder Kesar Peda?

Peda Mixture Preparation

  • First In 2 tablespoons of water, soak 10-15 strands of saffron. Set it aside for now.
  • In a nonstick pan, combine 13 cup milk and 1.5 cup milk powder. Mix everything together until it’s smooth.
  • Make certain there aren’t any lumps.
  • Place this pan over low heat and continue to whisk for 4-5 minutes, or until the mixture thickens.
  • Remove the pan from the heat and stir in the powdered sugar, cardamom powder, and ghee. 
  • Stir everything together well. 
  • Turn up the heat to low and cook for one minute, or until everything is mixed and a homogeneous mixture forms.

Peda’s Forming

  • Transfer the mixture to a dish from the pan. Apply a tiny amount of ghee to your palms and roll a small quantity of the milk solids mixture into a ball.
  • Make balls out of the remaining milk solids. You should be able to produce 14-15 balls.
  • Place the balls on a plate and press the design imprint with a Peda stamp or the back of a glass.
  • If you don’t have a peda stamp, create a thumb imprint and sprinkle chopped pistachios on top.
  • Allow to cool before eating these delectable sweet Kesar Peda. 

Notes on the Recipe & Expert Advice

Do not omit the ghee; it gives the kesar peda dish a lovely texture. 

Pedaling Peda It’s tough to form milk solids while they’re still warm because after they solidify after chilling, they’re impossible to shape.

Saffron should always be soaked in water for optimal flavor and color. Saffron does not unleash its full flavor when soaked in milk. This approach, which I acquired from a saffron merchant in Dubai’s spice souk, is one I usually utilize. 

1635431228_935_Kesar-Peda-Recipe

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📖 Recipe

Recipe for instant peda

In 10 minutes, make instant Kesar Peda using milk powder. This fast and easy Peda recipe may be made without condensed milk, khoya, or mawa. Make this kesar Peda right away if you need a fast sweet mithai dish for the holidays.

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Rekha Kakkar is the author of this article.

Ingredients

  • 1.5 quarts of milk
  • a third of a cup of milk
  • 15 cup of sugar
  • 12 teaspoon powdered cardamom
  • 10-12 saffron sprigs
  • 1 tsp pistachio (pistachios)

Instructions

  • First In 2 tablespoons of water, soak 10-15 strands of saffron. Set it aside for now.

  • * Pour 13 cup milk and 1.5 cup milk powder onto a nonstick pan. Mix everything together until it’s smooth.

  • * Make certain that there are no lumps.

  • * Place the pan over low heat and continue to whisk for 4-5 minutes, or until the mixture thickens.

  • * Remove the pan from the heat and stir in the powdered sugar, cardamom powder, and ghee.

  • * Combine all ingredients in a large mixing bowl and whisk well.

  • * Turn up the heat to low and cook for one minute, or until everything is mixed and a homogeneous mixture forms.

Peda’s Forming

  • * Transfer the mixture to a dish from the pan. Apply a tiny amount of ghee to your palms and roll a small quantity of the milk solids mixture into a ball.

  • * Roll all of the milk solids into balls. You should be able to produce 14-15 balls.

  • * Place these balls on a plate and press the design imprint with a Peda stamp or the back of a glass.

  • * If you don’t have a peda stamp, create a thumb imprint and sprinkle chopped pistachios on top.

  • * Allow to cool before eating these delectable sweet Kesar Peda.

Notes

Ghee lends a lovely texture to the kesar peda dish, so don’t leave it out. Shape Peda while the milk solids are still warm; as the milk hardens after chilling, shaping them becomes harder. Saffron should always be soaked in water for optimal flavor and color. Saffron does not unleash its full flavor when soaked in milk. This approach, which I acquired from a saffron merchant in Dubai’s spice souk, is one I usually utilize.

Kesar Peda Recipe is a traditional Indian dessert that is made with milk, sugar, and cardamom. The recipe uses pistachios as the main ingredient. Reference: penda recipes.

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Frequently Asked Questions

How do you make Pera powdered milk?

A: The best way to make powdered milk is by using a blender. First, put the liquid milk in your blender and turn it on until all of the air bubbles are removed from the jug. Then continue mixing for 30 seconds or so until you have a thick slurry. Pour this mixture into an ice-bath to cool down before pouring it through cheesecloth over a sieve with holes no more than 1 cm wide that has been lined with grease proof paper towels laid flat underneath

What is Kesar Peda made of?

A: Kesar Peda is traditionally made with milk, sugar, ghee and dry fruit. Todays version may have other flavors added in addition to these ingredients.

Why is PEDA chewy?

 

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