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- Duration: 10 minutes
- Serves: 2 to 4 people
Spice Level: Zero
If your khoya mixture is not coming together or not thickening up, add 1 or 2 tbsp of milk powder to it. Conversely, if you are using frozen khoya, then make sure to thaw it thoroughly before using it. Take good care to not overcook the mixture as it will make the Pedas hard.
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Kesar Peda or Kesar Mawa Peda, is an easy recipe that can be prepared in a mere 15 minutes. And, it also a perfect sweet dish for Holi! As its name suggests, this sweet is yellow in colour and comes laced with the unique flavour of saffron. Kesar Peda is a culinary legend in Mathura, Lord Krishna’s land, and is sold out within minutes of being prepared at Mathura’s popular mithaiwallah, Brajwasi.
- Khoya (1 cup)
- Sugar (¼ cup)
- Saffron (kesar) (15 to 20 strands)
- Hot milk (3 tbsp)
- Green cardamom (hari elaichi) powder (a pinch)
- Clarified butter (ghee) (½ tsp )
- Pistachio (pistas), slivered (½ tbsp)
- Soak the saffron strands in hot milk for about 5 minutes and then keep aside.
- Heat a kadhai and stir-fry the khoya in it for a minute.
- Next, add in the saffron-milk mix, the sugar and the cardamom powder. Mix well till the sugar has dissolved completely.
- Keep stirring on a low flame till the mixture has thickened. Take off the flame and let it cool down.
- Once the mixture is cool enough to handle, knead it into a smooth dough.
- Divide the mixture into equal-sized balls.
- Lightly press the balls into flat discs and shape them out using a peda-mould.
- Let them set and cool further for about an hour more.
- Make a depression at the centre of each peda and gently press on some slivered pistachios there.
- Serve fresh and flavourful.
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