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.
Ingredients
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.
Storage Suggestions
Peda stays good for 2 -3 days at the room temperature. After that, you can refrigerator them for about a week.
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Recipe Card
Peda Recipe
Ingredients
- 2 cups Milk powder
- 400 g Condensed milk
- 100 ml Cream
- 1 tablespoon Ghee
- 1 teaspoon Cardamom powder
- 1 pinch Saffron
- 1 tablespoon Milk
Instructions
- 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.
Leena Vadher
They look lovely, can I make them in microwave instead using the same ingredients???
Neha Mathur
Yes sure.
hiba
beautiful and lovely recipe
Vibha Gurnani
excellent recipe…..i will definetely try it.
Aya Sakamoto
I think these are gorgeous and they sound delish as well!
Dina
they are so pretty and they sound yummy!
Anonymous
Neha could you pls show us with what you make these beautiful designs. Thanks
Ansh| Spiceroots
Looks wonderful and such beautiful Photos! Have a wonderful festive season!