Kesar Mawa Peda - Indian Milk Fudge - Instant Khoya Peda

Kesar Mawa Peda | Indian Milk Fudge | Instant Khoya Peda is a classic melt-in mouth Indian dessert which is usually made during festivals.

Recipe Source Link:https://www.mygingergarlickitchen.com/kesari-mawa-peda-indian-milk-fudge-instant-khoya-peda-recipe-video/

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RECIPE INGREDIENTS

» For Kesar Mawa Peda:(I am using 250 ml cup)

• 1 tablespoon ghee, plus 2 teaspoon more for greasing palms
• 1 cup mawa/khoya, crumbled
• 1/3 cup powdered sugar (pisi hui shakkar), or as per taste
• 1/2 teaspoon cardamom (elaichi) powder
• 15-16 strands of saffron (ksear), soaked in 1 tablespoon warm milk

RECIPE INSTRUCTIONS

» Making Kesar Peda:

1. Heat 1 tablespoon ghee in a broad non-stick pan over medium heat.
2. Add crumbled mawa and cook on medium heat for 3-4 minutes, while stirring continuously.
3. Add cardamom powder, saffron strands and mix well.
4. Cook on medium heat for 3-4 minutes, while stirring continuously.
5. Remove from heat and let the mixture cool down for 2 minutes.
6. Add powdered the sugar and mix very well using a spatula until well combined and forms a dough. (If you are comfortable with heat, then you can also knead the hot mawa mixture till it's smooth and forms a dough.)
7. Divide the dough into 16-18 equal portions and shape them into round balls.
8. Flatten each ball slightly in between your palms.
9. You can also make a design on top using a thread or a knife like I did. (Check out the video recipe below.)
10. Decorate each peda with pistachio and edible silver leaf.
11. You can store kesar peda in an air-tight container and refrigerate it. Serve it along with an elaborated Indian meal, or serve as an aftermeal dessert.

RECIPE NOTES

1. Add 2 tablespoons milk to mawa/khoya if your khoya is too dry, this will ensure that your pedas would come out soft.
2. Always grease your hand with ghee before shaping the peda, this way the dough won?t stick to your palms.
3. Try to shape pedas when the dough is a little warm, this would help in molding them easily. So don?t let the dough to cool down completely.
4. You can store them in an airtight container at 22-25°C for 2 days. But if you want to store them longer then keep in the refrigerator and take them out 30 minutes before serving. They stay fresh in the refrigerator for up to 1 week.
5. I decorated with pedas with edible silver leaves for drool-worthy aesthetics. This step is completely optional, you can skip it if you want.
6. You can also add 1 teaspoon kewra water to it if you want to get an enhanced aromatic flavor. I didn?t want to diffuse the saffron flavor, so I avoided that.