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How to make Kesari Peda - Saffron-flavoured peda bejewelled with pistachios – a visual and gastronomical delight!

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This recipe is from the book Mithai.

Main Ingredients : Saffron (kesar) (केसर), Khoya/mawa (खोवा / मावा)

Cuisine : UttarPradesh

Course : Mithais

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Kesari Peda
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Mithais are desserts that are unique to India. Mostly made with rich ingredients like milk, dried fruit, sugar and clarified butter each region in India has its own unique range of colourful decadent sweets that never fail to impress. A slight hint of green cardamom powder gives most of these a beautiful aroma and taste that has always been associated with mithais.

You can also find more Mithais recipes like Multiflour Laddoo, Paneer Petha Roll, Chaandi Ke Moti, Dry Fruit Laddoo.

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Kesari Peda Recipe Card

Kesari Peda
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Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Kesari Peda Recipe

  • Saffron (kesar) a few threads

  • Khoya/mawa 2 cups + 1 tablespoon

  • Sugar 1/2 cup

  • Liquid glucose 1 teaspoon

  • Liquid yellow food colour 1/4 teaspoon

  • Liquid orange food colour 1/8 teaspoon

  • Green cardamom powder a pinch

  • Pistachios sliced a few

Method

Step 1

Cook the khoya and sugar together in a large non-stick kadai on low heat, stirring continuously, till the sugar dissolves and the khoya starts to melt.

Step 2

Add the liquid glucose and continue to cook, stirring continuously. Add the yellow and orange colour, and mix well. Cook for twenty minutes or till the mixture thickens and begins to leave the sides of the kadai.

Step 3

Sprinkle the cardamom powder and saffron, and mix well.

Step 4

Let the mixture cool sufficiently so that you can handle it. Divide into sixteen equal portions and shape each one into a peda. Place a pistachio slice on each peda and press lightly.

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