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

This recipe is from the book Mithai.

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

Cuisine : Uttar Pradesh

Course : Mithais

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Kesari Peda

The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

You can also find more Mithais recipes like Choconut Bananas, Ananas Ka Meetha, Paneer Balushahi with Date Chutney, Ghari. Or try out these recipes from Uttar Pradesh Cuisine like Morawla, Gulab Jamun Ki Subzi, Chandan Sherbet, Amrud ki Sabzi.

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

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Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • 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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