Kesar Peda Recipe (Instant Kesar Peda)
Tarla Dalal
• Updated : Jan 16, 2026
Kesar Peda is a classic Indian sweet made with khoya, saffron strands, and sugar, known for its rich taste and soft texture. To prepare this royal mithai, khoya is slow-cooked on low heat until aromatic and smooth. Warm milk infused with kesar is added to give a beautiful color and delicate flavor. Sugar is mixed in carefully until the mixture thickens and leaves the pan. Once slightly cooled, small pedas are shaped by hand, garnished with chopped pistachios or almonds, and lightly pressed. These festive sweets are perfect for celebrations, puja offerings, and gifting.
Table of Content
To prepare this royal mithai, khoya is slow-cooked on low heat until aromatic and smooth. Warm milk infused with kesar is added to give a beautiful color and delicate flavor. Sugar is mixed in carefully until the mixture thickens and leaves the pan. Once slightly cooled, small pedas are shaped by hand, garnished with chopped pistachios or almonds, and lightly pressed. These festive sweets are perfect for celebrations, puja offerings, and gifting.
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.
Tags
Soaking Time
0
Preparation Time
5 Mins
Cooking Time
10 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
15 Mins
Makes
16 pedas
Ingredients
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
Method
For kesar 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.
Kesar Peda recipe with step by step photos
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- 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.
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This is what khoya looks like.
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This is what khoya looks like.
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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.
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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.
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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 mawa peda in an air-tight container and refrigerate.
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- What is Kesar Peda?
Kesar Peda is a traditional Indian sweet made from mawa/khoya (reduced milk solids), sugar, saffron (kesar), and cardamom rich, creamy, and mildly flavored with saffron. - What ingredients are needed for this Kesar Peda recipe?
The main ingredients are saffron strands, mawa (khoya), milk, powdered sugar, and cardamom powder. - Can I use milk powder instead of mawa/khoya?
The Tarla Dalal recipe specifically uses mawa/khoya, but many variations online use milk powder, condensed milk, or whole milk to make a similar peda. - Do I need to soak saffron before use?
Yes, you mix saffron with a little milk to help release its colour and aroma before adding it to the peda mixture. - How long does it take to make Kesar Peda?
The total time for preparation and cooking is about 15 minutes (plus cooling time). - How many pedas does this recipe make?
The recipe yields about 16 pedas. - How should I store the Kesar Peda?
Once made and cooled, store the pedas in an airtight container in the refrigerator; they generally stay good for a couple of days. - Can I make this recipe sugar-free or low-sugar?
Readers in the forum have asked about sugar-free versions, suggesting you can try substitutes, though the main recipe uses powdered sugar. - Why should I refrigerate the mixture before shaping?
Chilling the peda mixture makes it easier to knead and shape into rounds without it sticking. - Can I add nuts or decorate the pedas?
Yes, you can place a few saffron strands or chopped nuts like pistachios on each peda for decoration and added flavor.
If you liked this Kesar Peda Recipe then also check out other recipes like:
- Refrigerate the Mixture First
After mixing the mawa, sugar, cardamom and saffron-milk, cover the mixture with cling wrap and refrigerate for about 30 minutes. This makes shaping the pedas much easier. - Mix Gently
Mix the mawa mixture gently with your hands before shaping so that the ghee doesn’t separate out from the mawa. - Use Powdered Sugar
Powdered sugar spreads more evenly through the peda mixture than coarse sugar. You can adjust the sugar quantity according to your sweetness preference. - Shape Evenly
Divide the mixture into equal portions and roll each into a ball. Flatten slightly to a 1½” diameter round. This gives all pedas a uniform look. - Decorate Creatively
After shaping, place a few saffron strands or a nut on top of each peda. Press gently so they stick well. - Chill After Shaping
The pedas are soft right after shaping, so cling wrap them and refrigerate for about 6 hours (or overnight) to make them firm and serveable. - Store Properly
Keep the pedas in an airtight container in the refrigerator, where they stay good for up to 2 days. Putting foil at the base helps prevent sticking.
Nutrient values (Abbrv)per plate
| Energy | 93 Calories |
| Protein | 3.6 g |
| Carbohydrates | 9.0 g |
| Fiber | 0.0 g |
| Fat | 4.7 g |
| Cholesterol | 0 mg |
| Sodium | 0 mg |
Click here to view Calories for Kesar Peda
The Nutrient info is complete
Forum
March 29, 2021, 9:32 a.m.
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?
Tarla Dalal
March 29, 2021, 9:32 a.m.
Dear Forum, Thank you for your feedback. The recipe has been updated with new images. Keep reviewing recipes and articles you love.
Vidhi Ramnani
July 30, 2020, 2:19 p.m.
Maam pls show me the recipe of sugar free kesar peda
Pooja
July 21, 2018, 5:51 p.m.
How do I make na a from the ricotta cheese? Thanks.
Anusha
Oct. 12, 2016, 2:05 p.m.
Can you make doodh peda with milk powder? If yes can you show it in YouTube?
Palak
May 12, 2016, 8:33 p.m.
How much grams in 1cup mava??
Amita sheth
May 2, 2016, 10:45 p.m.
Hema Rajesh
April 25, 2016, 4:23 p.m.
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?
Tarla Dalal
April 25, 2016, 4:23 p.m.
Hi, Use the unsweetened...
Sarita
Nov. 9, 2015, 3:39 p.m.
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..
Payal Parikh 86
April 9, 2015, 5:08 p.m.
I always thought peda are very difficult to make till I came up with this recipe, it is easy, quick and taste quite nice.
Pooja Tandon
Jan. 23, 2015, 10:27 p.m.
How do you make mava? Thanks
shamim
May 30, 2014, 10:29 a.m.
Raminder
Dec. 18, 2012, 5:31 p.m.
Do we need to keep the mixture for a day Or hrs ?
krupali
Dec. 3, 2012, 10:10 a.m.
Only 30 minutes ma bani jati aa kesar peda ni recipe khub j easy che...hu aa recipe festival na time par mara ghare banv j chu ne je loko e aa peda test karya che e loko ne vishwash nathi thayo ke aa ghare banave la peda che ne pachi e loko a pan pota na ghare pakku aa peda recipe banvi che.thank you aa easy recipe share karva.
Mona Jhaveri
Oct. 13, 2012, 9:25 a.m.
If you cannot find mama easily since I live abroad . What alternative ingredient can you use ? Can you use Ricotta cheese?
Tarla Dalal
Oct. 13, 2012, 9:25 a.m.
Hi Mona, do not use ricotto cheese, instead make mava at home.
muskan
June 1, 2012, 11:45 a.m.
Koi bhi shubh karya karte hai to sweets to banta hai Kesar Peda ekdum easy recipe hai thanks
