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.