KESAR MAWA PEDA (Indian Style Creamy Saffron Fudge)

Kesar Mawa Peda ( Indian style Creamy Saffron Fudge ) with a magnificent taste, it's rich and melts in your mouth. Sweet flavoured creamy Peda with saffron and aromatic spices, adorned with rich nuts are perfect to celebrate Shree Krishna Janamasthmi.

KESAR MAWA PEDA

Indian festive season is in full swing, and this festive ambience tempts me so I have unleashed myself for making some delectable delicacies at home for friends and family because I personally feel that it is always good to add your personal touch by making mithai at home.

Pedas are my all-time favourite Indian Mithai, I adore the most. Offer me a plate of assorted mithai, and see first where my hand reaches out for?

Rich, soft, milky and aromatic Rajkot Na Peda always makes me happy, I could never stop at one. I could trade any western fudge for these, they will bring the same deliciousness and make my taste buds dance!

Do you like peda? have a look at our other peda recipes

Mawa Peda,

Mango peda,

Salted caramel Peda

Ricotta Cheese Peda

Mathura Peda .

Kesar Mawa Peda, have the first bite and you will congratulate yourself for eating such a marvellous piece of heaven. I love how just a few ingredients are in this and effortlessly it is thrown together..swooning over this!

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Desserts

Indian

Yield: 10-12 Peda

Author: Hayley Dhanecha

KESAR MAWA PEDA

Kesar Mawa Peda ( Indian style Creamy Saffron Fudge ) with a magnificent taste, rich and just melts in your mouth.

prep time: 30 Mcook time: 30 Mtotal time: 60 M

ingredients:

Peda

• 250 g Grated Khoya
• 150 g Sugar
• 50 ml Cream
• 1 tbsp. ghee
• Big pinch of saffron + for garnish
• Pinch Cardamom powder
• small pinch Nutmeg powder

Garnish

• 2 tbsp. Almond and Pistachio slivers

instructions:

How to cook KESAR MAWA PEDA

1. Warm up the cream in M/W for 20 seconds.
2. Meanwhile, grind the saffron in mortar and pestle.
3. Add in warm cream.
4. Let it steep in the cream for about 30 minutes or more. I left it in the fridge whole night.
5. Heat ghee in a heavy-based kadai, add khoya and roast the mawa on a low heat for a couple of minutes.
6. Then add sugar and saffron-infused cream, combine well and cook the mixture till sugar dissolves.
7. Keep stirring the mixture until mixture leaves sides of the pan. 
8. Switch off the heat.
9. Add cardamom and nutmeg powder and mix well. Let it cool a little.
10. Rub some ghee on your palm and knead the mixture while it is slightly warm.
11. Form equal size of balls and flatten them slightly. or give them a shape of your choice.
12. Also, you can give them some imprints or design.
13. Garnish with slivered nuts and saffron threads.
14. Serve as a prasad or devour on this festive season with friends and family.

NOTES:

Use full-fat milk powder and double cream if you can't get hold of khoya, but increase the volume of the double cream.
I have not used any kind of food colour in this recipe.

Calories
174.04

Fat (grams)
7.75

Sat. Fat (grams)
4.60

Carbs (grams)
22.02

Fiber (grams)
0.11

Net carbs
21.91

Sugar (grams)
21.85

Protein (grams)
4.90

Sodium (milligrams)
70.24

Cholesterol (grams)
24.46

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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