India Kashmir Kesar Pedas


India Kashmir Kesar Pedas


300 grams khoya
4 tablespoons sugar
15 strands IKS kesar (india kashmir saffron)
2 tablespoons milk
1/4 teaspoon cardamom (powdered)
1 tablespoon pista (sliced)
1/2 teaspoon ghee ((optional))


To begin making the Kesar Peda Recipe, gently warm the milk without boiling it and soak the saffron in it. Keep this aside for 10 minutes.

In a pan or kadai, add crumbled khoya and sugar. Cook this on a low heat for 4-5 minutes stirring continuously until the sugar is completely dissolved. The khoya will first liquify and then thicken again. Be careful not to burn the khoya.

Once the khoya has thickened, add saffron milk and powdered cardamom to it. Cook for a few more minutes till the khoya thickens up considerably and resembles a sticky dough like consistency.
At this stage, turn off the heat and allow the peda mixture to cool.

Once the mixture is cool enough to touch, knead it lightly to get rid of any lumps so you have a smooth mixture. You can add a little ghee at this stage to give it a good shine.

Roll the kesar peda mixture into a log and cut 12 equal pieces.

Roll each of peda portions into small balls, make a small dent in the center and add the pista slices. Once shaped the Kesar Peda is ready to be served.

Refrigerate the Kesar Peda later or serve them immediately.

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