Kesar Peda | Saffron Milk Fudge
This streamlined Kesar Peda recipe simplifies the traditional process, allowing you to make authentic saffron-flavored milk fudge in just 15 minutes of active cooking time, preserving the classic taste and essence of the beloved Indian sweet.
Prep: 20 min
Cook: 10 min
Total: 40 min
Servings: 18
Ingredients
- 1/4 cup ghee
- 1/2 cup whole milk
- 1/2 cup evaporated milk
- 1 cup sugar
- 2 cups whole milk powder
- 1/8 tsp saffron (kesar, ground)
- 1/2 tsp vanilla
- Pistachio slivers for garnish (optional)
- 1 pinch salt
- Optional strands of saffron for garnish
Instructions
- Grind a large pinch of saffron in a mortar and pestle with a sprinkle of sugar.
- Measure 1/8 tsp of the powdered saffron and bloom with an ice cube for 20-40 minutes (save any other saffron for another recipe).
- Heat a pan with ghee, milk, evaporated milk, and sugar. Cook until the sugar melts on medium-low heat.
- Add the salt, bloomed saffron, vanilla, and milk powder. Mix well until the mixture comes together and forms a dough. The peda are done when the dough pulls away from the pan. Remove from heat and let cool for 10 minutes.
- Scoop about 1 1/2 tablespoons of the dough. Roll this between your palms to form about a 1-inch ball. Flatten into pucks.
- Add a pistachio to the middle and, optionally, a moistened strand of saffron for garnish.
Nutrition
- Calories: 149
- Carbohydrates: 18
- Protein: 4
- Fat: 7
- Saturated Fat: 4
- Polyunsaturated Fat: 0.2
- Monounsaturated Fat: 2
- Cholesterol: 23
- Sodium: 63
- Potassium: 221
- Sugar: 18
- Vitamin A: 161
- Vitamin C: 1
- Calcium: 156
- Iron: 0.1