Kesar Peda


by
Kesar Peda

5/5 stars  100% LIKED IT    6 REVIEWS ALL GOOD
केसर पेढ़ा - हिन्दी में पढ़ें 
કેસર પેંડા - ગુજરાતી માં વાંચો 

Added to 34 cookbooks   This recipe has been viewed 43771 times

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 a day’s cooling.

After being allowed to cool for a day, the mixture appears to be quite hard, but once you crumble it, you will get the required peda texture.

You can prepare and store the Kesar Pedas in the fridge in an airtight container, for a week.

You can also try your hand at other saffron based treats like the Kesar Sandesh Bhog , Kesar Malai Kulfi and Kesari Milk .

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Kesar Peda recipe - How to make Kesar Peda

Preparation Time:    Cooking Time:    Total Time:     Makes 16 pedas
Show me for pedas

Method
    Method
  1. Combine the saffron and milk in a small bowl, mix very well and keep aside.
  2. Heat the mava in a broad non-stick pan and cook on a medium flame for 7 to 8 minutes, while stirring continuously.
  3. Add the sugar, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
  4. Transfer the mixture into a thali and spread it evenly. Cover it with a lid and keep aside for a day.
  5. Crumble the mava mixture, add the cardamom powder and saffron-milk mixture and mix very well.
  6. Divide the mixture into 16 equal portions and shape each portion into a round flat 376 mm. (1½”) diameter circle.
  7. Serve or store in an air-tight container and refrigerate.

Nutrient values (Abbrv) per peda
Energy98 cal
Protein3.6 g
Carbohydrates10.3 g
Fiber0 g
Fat4.7 g
Cholesterol0.1 mg
Sodium0.1 mg
Click here to view calories for Kesar Peda

RECIPE SOURCE : Rajasthani CookbookBuy this cookbook

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Reviews

Kesar Peda
5
 on 18 Oct 18 04:05 AM


How do you make mava? Thanks
| Hide Replies
Tarla Dalal    Hi Pooja, Here is the recipe to make mawa at home https://www.tarladalal.com/Khoya-Or-Mawa-How-To-Make-Khoya-2003r
Reply
19 Oct 18 09:21 AM
Kesar Peda
5
 on 17 Oct 18 10:21 AM


How do I make na a from the ricotta cheese? Thanks.
| Hide Replies
Tarla Dalal    Hi Pooja, You cannot make this using Ricotta cheese.
Reply
17 Oct 18 04:34 PM
Kesar Peda
5
 on 11 Sep 18 11:20 AM


Can you make doodh peda with milk powder? If yes can you show it in YouTube?
| Hide Replies
Tarla Dalal    Hi Anusha, Thanks for your suggestion. We will come up with a recipe for doodh peda with milk powder.
Reply
12 Sep 18 08:57 AM
Kesar Peda
5
 on 07 Mar 17 04:43 AM


Do we need to keep the mixture for a day Or hrs ?
| Hide Replies
Tarla Dalal    Hi Raminder, You have to allow the mixture to cool for a day so that it appears quite hard and after crumbling it, you will get the required peda texture.
Reply
07 Jun 18 02:41 PM
Kesar Peda
5
 on 28 Sep 16 01:54 AM


If you cannot find mama easily since I live abroad . What alternative ingredient can you use ? Can you use Ricotta cheese?
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Tarla Dalal    Hi Mona, do not use ricotto cheese, instead make mava at home.
Edited after original posting.
Reply
28 Sep 16 08:49 AM
Kesar Peda
5
 on 08 Apr 15 03:14 PM


I always thought peda are very difficult to make till I came up with this recipe, it is easy, quick and taste quite nice.