Saffron Peda

Step 1: To begin making the Kesar Peda Recipe, gently warm the milk without boiling it and soak the saffron in it

Step 2: Keep this aside for 10 minutes

Step 3: In a pan or kadai, add crumbled khoya and sugar

Step 4: Cook this on a low heat for 4-5 minutes stirring continuously until the sugar is completely dissolved

Step 5: The khoya will first melt and then thicken again

Step 6: Stir continuously till the khoya thickens and be careful not to burn the khoya

Step 7: Once the khoya has thickened, add saffron milk and powdered cardamom to it

Step 8: Cook for a few more minutes till the khoya thickens up considerably and resembles a sticky dough like consistency and stars leaving the sides of the pan

Step 9: At this stage, turn off the heat and allow the peda mixture to cool

Step 10: Once the mixture is cool enough to touch, knead it lightly to get rid of any lumps so you have a smooth mixture

Step 11: You can add a little ghee at this stage to give it a good shine

Step 12: Roll the kesar peda mixture into a log and cut 12 equal pieces

Step 13: Roll each of peda portions into small balls, make a small dent in the center and add the pista slices

Step 14: Or you could use a peda mould if you have one, like shown in the image

Step 15: Once shaped the Kesar Peda is ready to be served

Step 16: Serve the Kesar Peda as a dessert along with a festive meal of Tandoori Gobi Tikka Recipe, Hariyali Paneer Tikka Masala Gravy Recipe and Modur Pulao With Pomegranate Recipe