kesar peda recipe | instant kesar peda | quick and easy peda recipe | kesar mawa peda |


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Kesar Peda

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kesar peda recipe | instant kesar peda | quick and easy peda recipe | kesar mawa peda | with 26 amazing images.

kesar peda recipe | instant kesar peda | quick and easy peda recipe | kesar mawa peda is a rich Indian sweet which is often enjoyed at festivals across the country. Learn how to make kesar mawa 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.

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.

Enjoy kesar peda recipe | instant kesar peda | quick and easy peda recipe | kesar mawa peda | with step by step photos.

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Kesar Peda recipe - How to make Kesar Peda

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

Ingredients
Method

For kesar peda

    For kesar peda
  1. To make kesar peda combine the saffron and milk in a small bowl, mix very well and keep aside.
  2. Put the mawa in a hot broad non-stick pan and cook on a medium flame for 7 to 8 minutes, while stirring continuously.
  3. Transfer the mixture into a thali, spread it evenly and keep aside to cool for 20 minutes.
  4. Add the sugar, cardamom powder and saffron-milk mixture and mix gently with hands.
  5. Cover with a cling wrap and refrigerate the mixture for 30 minutes.
  6. Mix well and knead into a dough.
  7. Divide the mixture into 16 equal portions and shape each portion into a flat round of 376 mm. (1½”) diameter.
  8. Place a few saffron strands on each peda and press down gently.
  9. Again cling wrap and refrigerate for 6 hours or till the pedas are firm.
  10. Serve or store the kesar peda in an air-tight container and refrigerate.

Kesar Peda recipe with step by step photos

like kesar peda

  1. like kesar peda recipe | instant kesar peda | quick and easy peda recipe | kesar mawa peda |  kesar milk peda |  then check our collection peda ladoo recipes. Here are some popular peda recipes.

what is kesar peda made of?

  1. 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.

what is mawa (khoya)?

  1. This is what khoya looks like.

preparing kesar milk

  1. In a small bowl put 1 tsp milk
  2. Add 1/4 tsp saffron (kesar) strands.
  3. Mix well. Keep aside.

cooking mawa

  1. In a hot broad non-stick pan put 2 cups (1/2 kg) crumbled mawa.
  2. Cook on a medium flame for 7 to 8 minutes, while stirring continuously.
  3. Transfer the mava mixture into a large plate. 
  4. 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. 
  5. 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. 
  6. Add 1/4 tsp cardamom (elaichi) powder.
  7. Add saffron milk mixture.
  8. 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. 
  9. Cover with a cling wrap. Refrigerate the Kesar Peda mixture for 30 minutes. This makes the process of shaping the pedas easier. 
  10. The kesar peda mixture has thickened.
  11. 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. 

making kesar peda

  1. Divide the mixture into 16 equal portions.
  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. Your hands must be greased a little with ghee. To get round smooth edges, roll the sides of the peda on your palm.
  4. Place a few saffron strands on each peda. Press down gently so that the saffron sticks.
  5. 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.
  6. 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.
  7. Serve or store the kesar peda in an air-tight container and refrigerate.

tips for kesar peda

  1. Store kesar peda in an airtight container in the fridge. Stays good 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. 

Nutrient values (Abbrv) per peda
Energy93 cal
Protein3.6 g
Carbohydrates9 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 26 Aug 21 11:54 AM


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?
| Hide Replies
Tarla Dalal    Dear Forum, Thank you for your feedback. The recipe has been updated with new images. Keep reviewing recipes and articles you love.
Reply
28 Aug 21 08:40 AM
Kesar Peda
5
 on 25 Sep 20 08:58 PM


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..
| Hide Replies
Tarla Dalal    No this recipe cannot be made using malai collected from milk. If you wish you can make mawa at home. https://www.tarladalal.com/Khoya-Or-Mawa-How-To-Make-Khoya-2003r With malai, you can make Malai Mutter https://www.tarladalal.com/Malai-Mutter-41256r
Reply
26 Sep 20 09:25 AM
Kesar Peda
5
 on 03 May 20 11:57 PM


Maam pls show me the recipe of sugar free kesar peda
Kesar Peda
5
 on 21 Oct 19 07:26 AM


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?
| Hide Replies
Tarla Dalal    Hi, Use the unsweetened...
Reply
22 Oct 19 10:48 AM
Kesar Peda
5
 on 01 Aug 19 02:14 PM


How much grams in 1cup mava??
| Hide Replies
Tarla Dalal    Hi, it is approx 200 gms...
Reply
02 Aug 19 11:22 AM
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?
| Hide Replies
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
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