Kesar Malai Peda Recipe

There’s something undeniably magical about the moment when your kitchen is filled with the heavenly aroma of saffron and cardamom, and all you can think is how soon you’re going to dig into these luscious Kesar Malai Pedas!

My Kesar Malai Peda takes the silken richness of crumbled paneer and combines it with the sweet smoothness of condensed milk. But what really makes it special are the unfathomable flavors of cardamom and saffron that await you with each and every bite.

The warmth of the ghee that you taste in this treat is second only to the crunch you get from the pistachios that top it.

Kesar Malai Peda Recipe Ingredients

• Paneer: Rich in protein and calcium, paneer adds a creamy texture.
• Condensed Milk: Provides sweetness, creaminess, and condensed flavor.
• Saffron Strands: Infuses a rich aroma and golden hue; considered luxurious.
• Cardamom Powder: Adds a warming, aromatic spice that’s slightly sweet.
• Ghee: Contributes a rich, nutty taste and smooth texture.

Kesar Malai Peda Recipe Ingredient Quantities

• 1 cup fresh paneer (cottage cheese), crumbled
• 1/4 cup condensed milk
• 1/4 teaspoon cardamom powder
• 1/4 teaspoon saffron strands
• 1 tablespoon warm milk
• 1 tablespoon ghee (clarified butter)
• 2 tablespoons powdered sugar
• Chopped pistachios for garnishing

How to Make this Kesar Malai Peda Recipe

1. Let the saffron strands steep in warm milk for approximately 10 minutes to liberate their color and taste.

2. In a low flame, heat the ghee in a non-stick pan.

3. Crumble the paneer and put it into the pan. Saute it gently for 2-3 minutes until it becomes soft.

4. Add the condensed milk and mix well with the paneer.

5. Combine all ingredients thoroughly. Stir in milk that has been infused with saffron, and add cardamom powder.

6. On low flame, cook the mix for about 5-7 minutes, stirring continuously until it thickens and begins leaving the sides of the pan.

7. When the mixture is thick, add the powder sugar and mix until the sugar is well incorporated.

8. Let the mixture cool a bit, then take small amounts and form them into round, flat pedas.

9. Top each peda with finely chopped pistachios, and press them into the soft dough.

10. Allow the Kesar Malai Pedas to cool entirely before serving. Enjoy these yummy sweets!

Kesar Malai Peda Recipe Equipment Needed

1. Measuring cups and spoons
2. Small bowl
3. Non-stick pan
4. Stove
5. Spatula
6. Mixing spoon
7. Plate or serving tray
8. Knife (for chopping pistachios)

FAQ

• Can I use store-bought paneer for this recipe?Certainly, you can opt for prepackaged paneer, but be certain it is fresh and has a soft texture. Prior to using it, break it up into small pieces.
• Is it necessary to soak saffron strands in warm milk?Saffron’s flavor, color, and aroma are better than ever in this saffron, bay leaf, and cardamom milk that you pour over the pedas. The saffron you soak in warm milk has a better flavor, color, and aroma than the saffron you just soak in warm water. This is your result.
• What can I use as a substitute for ghee?Although ghee gives a unique taste, you can substitute in unsalted butter if you need an alternative.
• How long can I store Kesar Malai Peda?Keep in a sealed container in the fridge for no more than a week. Do not let it warm up to room temperature after reheating unless you plan to eat the entire portion right then and there. Reheat only in microwave-safe containers, and only use the microwave to reheat portions.
• Can I adjust the sweetness level?Certainly, the quantity of powdered sugar can be modified to match your individual taste inclinations.
• Do I need to cook the mixture over heat?Yes, helping thicken the mixture and blend the flavors properly requires cooking it over low to medium heat.
• Can I add other nuts besides pistachios for garnishing?Sure, you can certainly use almonds, cashews, or a blend of your most preferred nuts for garnishing.

Kesar Malai Peda Recipe Substitutions and Variations

Instead of fresh paneer, you can use ricotta cheese in an equal amount for a similar texture.
Replace sweetened condensed milk with evaporated milk and an extra tablespoon of powdered sugar for sweetness.
If ghee is unavailable, substitute unsalted butter for it.
Use vanilla extract in place of cardamom powder for a functionally different flavor. Cardamom is a warm spice that has a flavor profile light years away from vanilla. So this one is really a last-ditch effort if you’re trying to make a dish that has cardamom in it.
If desired, use slivered almonds for garnishing instead of pistachios.

Pro Tips

1. Use fresh, soft paneer for the best texture. If your store-bought paneer feels firm, soak it in warm water for a few minutes and then crumble it for a smoother consistency.

2. To enhance the saffron flavor, slightly grind the saffron strands before soaking them in warm milk. This helps release more color and aroma.

3. For a richer taste, consider adding a pinch of salt to balance the sweetness and enhance the other flavors in the peda.

4. Stirring continuously while cooking the mixture is crucial to prevent it from sticking to the pan and to ensure even cooking, which affects the final texture.

5. Chill the mixture briefly in the fridge before shaping into pedas. This helps in firming up the mixture slightly, making it easier to shape.