Kesar peda
Recipe type: Dessert
Cuisine: Indian
  • unsweetened khoya / mawa - 1 cup
  • powdered sugar - ¼ cup
  • saffron / kesar - a pinch
  • milk - 1 - 2 tablespoon
  • cardamom powder - ¼ teaspoon
  1. Soak saffron in hot milk for 10 - 15 minutes and crush the saffron pieces well. Keep it aside.
  2. Crumble khoya well. Add powdered sugar and mix well. Add crumbled khoya with powdered sugar to a pan and fry for a minute in medium flame. Then reduce the flame to low and cook till the mixture becomes soft and gooey. Keep stirring continuously to avoid sticking to the bottom of the pan.
  3. When the mixture becomes thick and gooey, add saffron milk, cardamom powder and mix well.
  4. Keep stirring on medium-low flame until the mixture thickens.
  5. Remove the mixture from the pan and transfer it to a plate. Let it cool down.
  6. When the mixture is hot enough to handle, knead it well to a smooth dough. Grease your hands with ghee and divide it into equal sized balls.
  7. Shape them into flat discs and press them with a peda mould or divide the dough into equal sized balls, gently flatten them with your palms, make a dent in between, and garnish with pistachios.
Recipe by Vegetarian Indian Recipes at