Saffron and Cardamom Peda

Recipe by
Total Time:
1 hour
Serves:4
Rated : 4 Stars
4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Festive Sweet Recipes from Bawarchi.com  

Saffron and Cardamom Peda, also known as Kesar Elaichi Peda, is amongst the favourite desserts and sweets across the country. Saffron and Cardamom Peda is a traditional North Indian sweet made from cardamom, saffron, sugar and khoya, or Mawa, as it is popularly called, and has a typical opulence about it.
The rich, aromatic flavours of cardamom and saffron lace the intense richness of the Khoya, which gives the sweet its flavour and aftertaste. After a sumptuous buffet or a dinner at home, serve this amazing sweet dish and wow your guests with the homemade recipe. 

For making Saffron and Cardamom Peda, cook crumbled paneer in ghee for 10 minutes, mashing and stirring constantly before adding cardamom powder, saffron, sugar, milk powder and evaporated milk and cooking that for around 15-20 minutes, till the mixture becomes thick. Cover with cling wrap and keep it aside and allow it to cool by refrigerating it for half an hour. Divide them into smooth balls and press lightly powdered pistachio nuts in the centre of each ball. Refrigerate them and serve them when they come back to room temperature. 

Cooking tip:
If you use readymade Khoya, the cooking time required to make Kesar Elaichi Peda will come down drastically, of course. However, making this sweet requires you to plan ahead since it requires at least a day’s cooking for this.

Take a look at more Dessert Recipes. You may also want to try Healthy Rasagolla, Best Healthy Malpua, Easy Healthy Gujiyas

Rate This Recipe
4

Ingredients

How to Make Saffron and Cardamom Peda

  • Heat ghee in a medium size non-stick pan.
  • Add crumbled paneer. Cook on low heat for 10 mins, stirring and mashing continuously.
  • Add evaporated milk, milk powder, sugar, saffron and cardamom powder. Stir.
  • Cook uncovered on medium low heat for 15 to 20 mins, or till the mixture becomes very thick, and starts to leave the sides of the pan.
  • Remove from heat. Cool. Cover with cling wrap.
  • Refrigerate for 30 mins.
  • Form into 24 smooth balls.
  • Using the thumb, lightly press a little powdered pistachio nuts in the centre of each ball. Keep refrigerated.
  • Serve when it comes back to room temperature.