This Kesar Malai Peda is a traditional Indian sweet which is made using milk solids and flavorings. It is a great sweet to prepare for festivals like Diwali, Holi, or Rakshabandhan. Check out my easy recipe to make it from scratch.
Here are some more Indian Sweets that I make at home, and you can try it for the upcoming festivals – Bread Malai Roll, Gulab Jamun, Malpua, Balushahi, Til Mawa Ladoo, Mawa Kachori, Puran Poli and Kalakand.
About This Recipe
Peda is a popular Indian sweet that is specially made during Ganesh Chaturthi, Diwali, or other Hindu festivals. This Indian dessert uses milk solids and has a soft, creamy taste and a tender texture.
It can be flavored with cardamom powder and saffron, which adds a delicious flavor in the Pedas. Called as Indian cream fudge, I always make this sweet for Diwali and it has always been a hit among people.
You can also add some whole dry fruits on top such as Badam or Kaju, to make it look even more appealing. I sometimes also make Chocolate Peda, which is kiddo’s other favorite.
It is super easy to make Malai Peda from scratch and it has been years since I have bought ready-made ones. When I make sweets at home, I can rest assured of its quality and the kind of ingredients that I use, hence, Malai Peda is no exception for me.
Milk Powder – Here, we will use milk powder instead of milk solids or khoya to make these Delicious Pedas.
Condensed Milk and Cream – You will notice that I haven’t used sugar in this recipe, as the Condensed Milk used in this dish is sweet enough. The cream gives it a nice and creamy texture from the inside.
Other Ingredients – Other than these, we have used milk, saffron, cardamom powder and ghee. Saffron is mixed into milk and added to the Peda mixture, to give it a nice yellow tinge.
Step By Step Recipe
Soak saffron in milk.
Mix milk powder, condensed milk and cream in a heavy bottom pan.
Make sure there are no lumps. Heat the pan on medium heat .
Add ghee, cardamom powder and soaked saffron.
Cook till the mixture starts leaving the sides of the pan. Keep stirring continuously. Remove the pan from heat. Cool for 10-15 minutes.
Make small size balls and flatten them a little bit.
I had a design template so used it.
You can shape them how ever you want. Store in an airtight in refrigerator for 2-3 days.
Peda stays good for 2 -3 days at the room temperature. After that, you can refrigerator them for about a week.
- 2 cups Milk powder
- 400 g Condensed milk
- 100 ml Cream
- 1 tbsp Ghee
- 1 tsp Cardamom powder
- 1 pinch Saffron
- 1 tbsp Milk
- Soak saffron in milk.
- Mix milk powder, condensed milk and cream in a heavy bottom pan. Make sure there are no lumps.
- Heat the pan on medium heat . Add ghee, cardamom powder and soaked saffron.
- Cook till the mixture starts leaving the sides of the pan. Keep stirring continuously.
- Remove the pan from heat and cool the mixture for 10-15 minutes.
- Make small size balls and flatten them a little bit. I had a design template so used it.
- Store in an airtight in refrigerator for 2-3 days.