Kesar milk peda is one of the easy, yet time-consuming dessert recipe. the simple part of this recipe is the number of ingredients used in this recipe. basically, it requires only full cream milk and sugar to make this sweet dish. whereas the complex or time-consuming process is the evaporation part to get the milk solids.
Kesar peda is the most famous and traditional Indian dessert and it is known for its taste and flavor. Hugely used during festivals in India. You can make in many flavours like chocolate, vanilla or even just milk peda without adding any flavour, which is one of my favourites.
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Recipe card for kesar peda
- 1 liter milk
- 1/2 cup powder sugar
- 2 tbsp saffron milk (Warm milk + saffron strands)
- 1/4 tsp cardamom powder
- pistachio for garnishing
- firstly, in a large kadai take 1-liter milk. use good quality milk for a more creamy texture.
- get the milk to a boil.
- stir occasionally to prevent milk from sticking to the bottom and burning.
- stir continuously, and the milk thickens in 8 minutes.
- after 30 minutes, the milk turns creamy texture.
- keep stirring on low flame, to prevent milk from burning.
- after 50 minutes, it turns to a paste kinda texture.
- now add 1/2 cup sugar, saffron milk, and cardamom powder.
- keep stirring till the sugar dissolves.
- continue to cook on low flame until the mixture separates from the pan and holds shape.
- cool slightly and take a small ball sized ball.
- roll to a ball, garnish with pistachio, and design using the mould.
- finally, serve kesar peda or milk peda for a week when stored in an airtight container.
- Use full cream milk only for making kesar doodh peda