Kesar Peda Recipe - Easy Homemade Indian Sweet with Saffron & Pistachios - Traditional Diwali Mithai
Ingredients
- Milk Powder - 2 cups
- Ghee - 2-3 Tbsp
- Milk - 1/2 cup (warmed)
- Saffron (Kesar) - 12-15 strands
- Cardamom Powder - 1/4 tsp
- Powdered Sugar - 1/2 cup
- Yellow Food Color - 1-2 pinch (optional)
- Pistachios - sliced, for garnish
Kesar Peda is a traditional Indian mithai made with milk powder, ghee, saffron, and cardamom, creating a soft and fragrant sweet that melts in your mouth. Popular during Diwali and other festivals, this golden peda is shaped into small discs and garnished with pistachios for a festive touch. Its delicate flavor of saffron and cardamom makes it one of the most loved sweets on any celebration platter.
Watch our recipe video for step by step instructions on how to make Kesar Peda. We’ve included demonstrations and pro tips to help you out in the kitchen! For our Kesar Peda recipe calories and nutrition information, see the recipe card below.
Instructions
How to Make Kesar Peda:
1) To begin, warm 1 Tbsp milk slightly and add saffron strands to it.
2) Let it soak for 10–15 minutes to release the color and flavor.
3) In a non-stick pan with the flame off, add 2 Tbsp ghee, 1/2 cup milk, and 1/2 cup powdered sugar and mix well until the sugar dissolves.
4) Add 2 cups milk powder gradually, stirring continuously to avoid lumps.
5) Mix in 1–2 pinches of yellow food color, if using (optional but gives a bright festive look) soaked saffron, and 1/4 tsp cardamom powder
6) Now, turn the heat on med/low.
7) Cook until it forms a soft dough-like mass and starts leaving the sides of the pan (takes about 8–10 minutes).
PRO TIP: Do not overcook the mixture or it will turn hard.
8) Turn off the heat and remove the mixture onto a greased plate and spread a little ghee on top as well.
9) While the mixture is still warm but not hot, take 1 tbsp of the mixture and roll into smooth balls.
10) Gently flatten each ball to shape it into a classic peda disc.
11) Garnish each peda with a sliver of pistachio on top.
12) Let the pedas cool completely at room temperature. They will firm up as they cool.
13) Store in an airtight container. They stay good for up to a week at room temperature or longer when refrigerated.
Kesar Peda is a traditional Indian mithai made with milk powder, ghee, saffron, and cardamom, creating a soft and fragrant sweet that melts in your mouth. Popular during Diwali and other festivals, this golden peda is shaped into small discs and garnished with pistachios for a festive touch. Its delicate flavor of saffron and cardamom makes it one of the most loved sweets on any celebration platter.
Watch our recipe video for step by step instructions on how to make Kesar Peda. We’ve included demonstrations and pro tips to help you out in the kitchen! For our Kesar Peda recipe calories and nutrition information, see the recipe card below.
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