Kesar Peda

Cook along · 10 steps

Method

1. 1

   Grate 200g khoya and transfer to a pan on low flame.

2. 2

   Stir continuously for 5-6 minutes until the khoya becomes smooth. Do not stop stirring — it can stick or burn.

3. 3

   Soak 5-6 saffron strands in 2 tbsp warm milk for 1 hour. Add this saffron milk and cardamom powder to the khoya.

   

4. 4

   Continue stirring on low flame for another 9-10 minutes until the mixture becomes slightly dry and starts leaving the pan.

5. 5

   Remove to a mixing bowl. Spread it out and let it cool completely — at least 1-2 hours. It should harden slightly.

   

6. 6

   Once cooled, add 4 tbsp powdered sugar. Mix well with a spoon — do not use hands as the heat will loosen the mixture.

7. 7

   Take small portions and shape into medium-sized pedas. You can use a mold for a traditional sweet-shop look.

8. 8

   Press a saffron thread on top of each peda for decoration.

   

9. 9

   Store at room temperature for up to 3-4 days.

10. 10

    Offer to Lord Laddu Gopal with tulsi leaves.