Kesariya Peda Mazaa

Introduction

Kesariya Peda Mazaa is a delightful and rich Indian sweet delicacy that is cherished across the subcontinent. Known for its melt-in-the-mouth texture, the peda is a popular festive treat and an essential part of Indian celebrations such as Diwali, Raksha Bandhan, and various religious ceremonies. The "Kesariya" in its name denotes the infusion of fragrant saffron, which adds a royal touch to a classic sweet.

History of Peda

The history of peda can be traced back to the Mathura region in the northern part of India, where it is believed to have originated. The town of Mathura is famous for producing delightful milk sweets, with peda being one of the most adored. Over the years, this sweet has spread across India, with each region adding its unique twist to the recipe.

Ingredients

• Khoya (also known as mawa) – 2 cups
• Sugar – 3/4 cup
• Saffron strands – a pinch
• Milk – 2 tablespoons
• Cardamom powder – 1/2 teaspoon
• Ghee – 1 tablespoon
• Pistachios – for garnishing
• Almonds – for garnishing

Preparation

Infusing Saffron

Begin by soaking a pinch of saffron strands in 2 tablespoons of milk. The liquid will take on a lovely orange hue as it absorbs the saffron's color and flavor. This step is crucial as it imparts the peda its signature aromatic and golden touch.

Preparing Khoya

Take 2 cups of khoya and crumble it in a large mixing bowl. Khoya, also known as mawa, is a dairy product made of milk, and it's the primary base for our Kesariya Peda Mazaa. Ensure that the khoya is fresh and soft, as this will affect the texture of the final product.

Cooking Process

Step-by-Step Cooking

1. Heat a thick-bottomed pan over medium heat and add 1 tablespoon of ghee.
2. Once the ghee melts, add the crumbled khoya into the pan. Stir continuously to prevent sticking and burning.
3. Cook the khoya until it turns slightly golden and aromatic, which should take around 10 minutes.
4. Next, add 3/4 cup of sugar to the cooked khoya.
5. Continue to cook on medium heat, stirring continuously. The sugar will melt and blend with the khoya. The mixture will start to thicken.
6. Pour in the saffron-infused milk and 1/2 teaspoon of cardamom powder. Mix well.
7. Keep stirring the mixture until it thickens to a dough-like consistency and starts to leave the sides of the pan.
8. Once ready, remove from heat and allow the mixture to cool slightly.
9. Divide the mixture into equal portions and shape them into round pedas.
10. Garnish each peda with chopped pistachios and almonds.

Set the shaped pedas on a plate and allow them to cool completely. You can also refrigerate them for a firmer texture.

Enjoying Kesariya Peda Mazaa

Serving Suggestions

Kesariya Peda Mazaa can be enjoyed as a sweet treat at the end of a meal. They are perfect for gifting purposes during festivals. Serve them with a warm glass of milk or a cup of chai for an authentic Indian experience. The pedas also pair well with savory snacks in a traditional Indian thali.

Storing the Pedas

Store the pedas in an airtight container in the refrigerator to enjoy them for up to a week. They can also be kept at room temperature for a day or two in cooler climates.

Cooking Time

For a more precise cooking process, feel free to use this cooking timer to ensure every step is given the right amount of time.

In sharing and enjoying Kesariya Peda Mazaa, you contribute to a tradition steeped in cultural history while delighting in its irresistible flavor.