Kesar Peda

The best thing that happened to us while in Istanbul, having a kitchen in our hotel room. I was so happy to make these for Diwali.

This is one of the easiest recipe and it requires those ingredients which I’m sure you would have ready at home.

Preparation Time: 5 mins Cooking Time: 1 hour Cooling Time: 1 hour

All you need:

A few Tips:

Milk is required for making the Mawa/ Khoya, but you could easily simplify the process by buying it from your nearby dairy. You just need to soften it in the pan.
The most important thing to do in this recipe is to keep stirring. The milk should not touch the bottom.

Method:

In a thick bottomed pan, add milk and allow it to come to a boil.
In a small cup add the saffron strands and 1 tbsp of milk. Set aside.
Once the milk boils, lower the temperature of the stove to medium or medium low.
Keep stirring after every 3-4 minutes. It should not stick to the bottom.
Allow the milk to thicken.
When the milk has reduced to half, add the saffron milk which you had set aside and the cardamom powder and mix well.
The milk will thicken and leave all the fat. This will take about 30 mins to 45 mins, depending on the type of stove. Mawa/ Khoya is ready.
Take out the mawa/ khoya is a separate bowl and let it cool.
Chop the pistachios/ almonds for garnishing.
Once the mawa had cooled down, add sugar. The khoya should not be very cold and should not be hot. To check, just touch it with your finger, you should not feel that it is hot.
After mixing it properly, make small round balls and just press them lightly. Place them in a plate.
Garnish with pistachios/ almonds by placing them in a middle and slightly pressing them.
Set it in the fridge for about an hour.
They will be ready to serve.
These can be stored for about a week.