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.
Servings: 18 peda
Calories: 149kcal
Equipment
- 1 Cookie scoop optional
Ingredients
- ¼ cup ghee
- ½ cup whole milk
- ½ cup evaporated milk
- 1 cup sugar
- 2 cups whole milk powder
- ⅛ tsp saffron kesar, ground
- ½ 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.
Video
Nutrition
Calories: 149kcal | Carbohydrates: 18g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 63mg | Potassium: 221mg | Sugar: 18g | Vitamin A: 161IU | Vitamin C: 1mg | Calcium: 156mg | Iron: 0.1mg