Kesar Peda Recipe

About Kesar Peda

Kesar Peda is a traditional Indian sweet that is cherished for its rich flavor and vibrant color. Originating from the Indian subcontinent, it is a popular dessert during festivals and special occasions such as Diwali, Holi, and weddings. The word 'Peda' comes from the Sanskrit word 'Pinda', which means a lump. It is traditionally made using khoya (dried milk solids), sugar, and flavored with saffron and cardamom. The addition of saffron gives it a beautiful golden hue and a distinct aroma and taste. In Maharashtra, they are famously referred to as 'Pera'.

Historical Background

The history of Kesar Peda dates back several centuries and it is believed to have its roots in the Mathura province of India, a place considered to be the birthplace of Lord Krishna. The city of Mathura is known for its milk and milk-based sweets, primarily because of its large-scale milk production. Peda is one of the main offerings to Lord Krishna during prayers and rituals. Over time, the Kesar Peda evolved as cooks experimented with various flavors and enhancements, leading to the inclusion of saffron.

Ingredients

• Khoya - 500 grams
• Sugar - 200 grams
• A few strands of Saffron
• Milk - 2 tablespoons
• Cardamom Powder - 1 teaspoon
• Chopped Almonds or Pistachios for garnish

Preparation

Setting the Stage

Before you start making Kesar Peda, gather all your ingredients and necessary kitchen tools. This traditional sweet requires patience and precision, so ensure your kitchen space is well-organized to allow a seamless cooking process.

Infusing Saffron

Start by soaking a few strands of saffron in warm milk. The warmth helps release the vibrant color and unique flavor of saffron. Let it sit for about 10-15 minutes until the milk turns a rich golden hue.

Cooking Process

Step-by-Step Cooking Instructions

1. In a non-stick pan, crumble the khoya and cook it on low heat. Stir continuously to avoid sticking or burning.
2. Once the khoya softens and begins to melt, add the sugar and mix well. Continue stirring until the sugar dissolves completely into the khoya mixture, ensuring a smooth texture.
3. Pour in the saffron-infused milk and mix thoroughly. This will lend the characteristic golden color to the Kesar Peda.
4. Next, add the cardamom powder and continue cooking while stirring the mixture. Allow it to thicken and come together as a dense mass.
5. Once the mixture starts to leave the sides of the pan, take it off the heat and let it cool slightly.
6. Use your hands to shape the mixture into small, flat, round discs resembling a traditional Peda. You may grease your hands with a bit of ghee to prevent sticking.
7. Garnish each Peda with a sliver of almonds or pistachios for an added crunch and aesthetic appeal.

Enjoying Kesar Peda

Kesar Peda can be enjoyed as a dessert after a festive meal or savored with a cup of chai. They are often offered as a gift to family and friends during special occasions and are a symbol of goodwill and celebration. For the best experience, store them in an airtight container, and they can last up to two weeks under refrigeration. You can use a cooking timer to track the cooling process if you are planning to serve them warm.